Quinoa Taco Salad
This protein-packed quinoa taco salad is also packed with flavor, thanks to taco salad staples like avocado, tomato and cilantro. Drizzle a honey-lime vinaigrette over the top, and you have yourself a healthier lunch that you’ll look forward to all day long.MORE+LESS-
Updated November 13, 2018
tablespoon vegetable oil
teaspoons seeded, finely chopped serrano chile (about 1 medium)
teaspoons finely chopped garlic
cup white quinoa, thoroughly rinsed and drained
package (1 oz) Old El Paso™ original taco seasoning mix
cups Progresso™ chicken broth (from 32-oz carton)
can (15 oz) Progresso™ black beans, drained, rinsed
teaspoons fresh lime juice
medium avocado, pitted, peeled and diced
cup chopped red onion
tablespoons chopped fresh cilantro
In 2-quart saucepan, heat vegetable oil over medium heat. Cook serrano chile and garlic in oil 2 to 3 minutes or until softened and fragrant. Add quinoa and taco seasoning mix; cook 1 minute, stirring constantly. Stir in broth; heat to simmering. Cover; reduce heat to medium-low, and cook 18 to 20 minutes or until liquid has been absorbed. Transfer to serving bowl; stir in beans, and let stand at room temperature 15 minutes. If making ahead, cover and refrigerate overnight.
Meanwhile, in small bowl, beat lime juice, honey and salt with whisk. Slowly beat in olive oil; reserve to use as dressing.
Top quinoa mixture with tomato, avocado and red onion. Drizzle with dressing; sprinkle with cilantro.
- Quinoa is a very easy grain to prepare. Rinsing the quinoa is important to remove a natural powder coating that can have an aftertaste. This recipe uses less liquid than most package instructions but yields a lighter texture.
- Quinoa and dressing can be prepared ahead and finished with fresh elements just before serving.
- When handling chiles, be sure to wear kitchen gloves to protect your hands, and be careful not to touch your face or eyes. The seeds and membranes of chiles can cause burns. Always wash your hands thoroughly after handling chiles.
- Serrano chiles are two to three inches long; they are fresh green chiles that are smaller in diameter than jalapeños. Although serrano chiles are spicier than jalapeños, they offer a consistent spice level, making them a great choice for recipes.
- To dice the avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 2 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.