Quinoa Taco Salad

Today I’ve got a great quinoa taco salad to share with you.

Tacos have always been a big deal at my house.  Back in the day – and before I was a vegetarian – every Thursday night was taco night with survivor and Friends.  Oh, how I miss Friends.  I was not an early adapter but caught on a few years in when it seems that everything going on was mimicking what was going on in my life.  Although I don’t watch TV much anymore, I do get Cougar Town from iTunes just to keep up with my laughs.  Anyways…. back to quinoa…..
quinoa taco saladThis is not a traditional taco salad as you can see.  But it is a very tasty one.  Inspired by the Gluten Free Goddess, I’ve paired quinoa with red onions, mango and avocado.  The blend is perfect and you won’t be missing your traditional tacos a bit!

quinoa salad

The original recipe called for corn, which I think would be good too.  Especially now that you can get really good fresh corn at the grocery store.  The day I made this, I was in the mood for something sweet, so the mango was just perfect.  This is  a great recipe to play around with so feel free to experiment!

This recipe is adapted from the Gluten Free Goddess

Quinoa Taco Salad

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4

Calories per serving: 322

Fat per serving: 12.6g

Ingredients

  • 3 cups cooked quinoa
  • 1 red onion, sliced
  • 1/4 cup red wine vinegar
  • 2 tsp olive oil
  • 2 T fresh lime juice
  • 4 cloves garlic, minced
  • 1/2 tsp sea salt
  • 3 T fresh cilantro
  • 1 yellow or red pepper
  • 1 mango, diced
  • 6 cups romaine lettuce torn
  • 1 avocado, pitted and diced
  • Baked Tortilla Chips (gluten free or regular)

Instructions

  1. Combine sliced red onion and red wine vinegar in a small bowl. Allow to marinate for 15 minutes or up to a couple of hours.
  2. In a small bowl combine olive oil, lime juice, garlic and sea salt. Toss with quinoa. Stir in cilantro, pepper, mango and red onion mixture.
  3. Divide romaine among four serving plates. Top with quinoa mixture and avocado. Serve with tortilla chips.
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