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Taco salad is a beloved dish that offers a delightful combination of flavors, textures, and colors. This versatile meal has captured the hearts of food lovers across the globe, allowing for endless customization based on personal preferences and dietary needs. Whether served as a hearty lunch, a vibrant dinner, or a festive party dish, taco salad is a satisfying option that can please a crowd while also catering to individual tastes.

Quinoa Taco Salad Bowls

Discover the vibrant and nutritious Quinoa Fiesta Taco Salad Bowls, a delicious meal perfect for any occasion. Packed with protein-rich quinoa, black beans, fresh vegetables, and flavorful seasonings, this salad is not only customizable to suit various dietary preferences but also a feast for the eyes. Enjoy a healthy, satisfying dish that can be served as a hearty lunch or dinner, making it a fantastic choice for meal prep and gatherings.
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Ingredients
  

For the Salad:

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (can be fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 ripe avocado, diced

1 cup shredded romaine lettuce or a mix of greens

½ cup red onion, finely chopped

¼ cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper to taste

For the Taco Seasoning:

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp dried oregano

½ tsp salt

¼ tsp black pepper

For the Dressing:

¼ cup extra virgin olive oil

2 tbsp lime juice

1 tsp honey or maple syrup (optional)

Salt and pepper to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before using.

    Prepare Taco Seasoning: In a small mixing bowl, combine all the taco seasoning ingredients—chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper. Mix well and set aside.

      Rinse Beans and Corn: If using canned black beans or corn, rinse them under cold water in a colander. This step will help reduce sodium levels and enhance the overall flavor of your salad.

        Combine Ingredients: In a large mixing bowl, add the cooked quinoa, black beans, corn, halved cherry tomatoes, diced bell pepper, diced avocado, finely chopped red onion, and fresh cilantro. Sprinkle the prepared taco seasoning over the mixture and squeeze the juice of one lime on top. Gently toss everything together until all ingredients are well coated with seasoning and lime juice.

          Prepare the Dressing: In a small bowl, whisk together the olive oil, lime juice, and honey (if you’re using it). Season with a pinch of salt and pepper, adjusting to taste as needed.

            Assemble the Salad Bowls: At the base of each serving bowl, place a generous handful of romaine lettuce or mixed greens. Top each bowl with a hearty scoop of the quinoa taco mixture. Drizzle with the prepared dressing.

              Garnish and Serve: For an extra touch, garnish with additional diced avocado, cherry tomato halves, or fresh cilantro. You may also add crispy tortilla chips on the side for added crunch. Serve the salad chilled or at room temperature for the best flavor.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings