Quinoa Taco Salad

Looking to jazz up your taco Tuesday night? This Quinoa Taco Salad is just what you need! Packed with vibrant flavors and wholesome ingredients, this dish is a perfect blend of Mexican-inspired goodness.

Unlike traditional taco salads the base of this one is red quinoa. In this recipe we used Eden Red Quinoa. This quinoa is packed with protein and fiber which makes for the perfect powerhouse base. The fun doesn’t stop there because also included in this recipe is the Eden Organic Kidney Beans. These beans add a dose of plant-based protein and keeps this salad perfect for those with a plant-based diet.

Whether you are looking for a lunch or dinner dish, this Quinoa Taco Salad will keep you full and energized. This taco Tuesday opt for a healthier option and give this recipe a try.

Get more taco salad recipes here.

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Quinoa Taco Salad

Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 people
Calories: 377kcal
Author: Gluten Free & More


  • 1 tablespoon olive oil
  • 1 red onion , diced
  • 2 cloves garlic , minced
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ cup uncooked Eden Red Quinoa
  • 1 cup gluten-free vegetable broth
  • 1 (15 ounce) can Eden Organic Kidney beans, rinsed and drained
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon black pepper
  • 2 romaine hearts , chopped
  • Cilantro lime dressing (see below)
  • 1 large or two medium tomatoes , chopped
  • 1 avocado , diced


  • Heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the adobo sauce, chili powder, and cumin and cook stirring for 1 minute. Add the quinoa and vegetable broth, raise the heat, bring to a boil, cover, reduce heat to a simmer and cook until the quinoa is tender, and the liquid has been absorbed, about 15 minutes. Stir in the kidney beans, salt, and pepper, and let sit uncovered to cool.
  • Combine the lettuce in a salad bowl with a little dressing, toss to coat. Add the tomatoes, diced avocado, and quinoa mixture. Serve with mor dressing on the side.


Nutrition Facts
Quinoa Taco Salad
Amount Per Serving
Calories 377 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Sodium 1401mg58%
Potassium 1110mg32%
Carbohydrates 51g17%
Fiber 16g64%
Sugar 4g4%
Protein 15g30%
Vitamin A 5865IU117%
Vitamin C 16mg19%
Calcium 95mg10%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.


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Cilantro Lime Dressing:

Prep Time5 mins
Course: Condiment/Sauce
Cuisine: Mexican
Servings: 4 people
Calories: 214kcal
Author: Gluten Free & More


  • ½ cup cilantro
  • ¼ cup olive oil
  • ¼ cup lime juice
  • 1 avocado
  • 2 cloves garlic , mashed
  • 1 teaspoon agave


  • Blend everything until smooth. If it is too thick, add a little water.


Nutrition Facts
Cilantro Lime Dressing:
Amount Per Serving
Calories 214 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g15%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Sodium 5mg0%
Potassium 278mg8%
Carbohydrates 8g3%
Fiber 4g16%
Sugar 2g2%
Protein 1g2%
Vitamin A 216IU4%
Vitamin C 11mg13%
Calcium 12mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Eden Foods Salad Tacos
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