How To Cook Quinoa Taco Salad - Looking for a fresh idea for a summer picnic or backyard get-together? This cool and breezy quinoa taco salad might be just what you're craving. Laced with lime juice and sea salt, the combo of fluffy quinoa and ripe avocado, spiked with red onion and sunny sweet pepper, served on a crisp bed of romaine lettuce, is a light and healthy twist on the salsa drenched bean and cheese heavy taco salads so ubiquitous years ago.
It's a total win for gluten-free vegans and vegetarians.
And let's face it.
It's a total win for gluten-free vegans and vegetarians.
And let's face it.
Quinoa
is much more hip than canned re-fried beans.
is much more hip than canned re-fried beans.
The inspiration for a quinoa taco salad was sparked over on the Gluten-Free Goddess Facebook page. Reader (and long distance friend) Patsy commented on a thread about Memorial Day picnic salads, mentioning her current fave, quinoa taco salad.
We all perked up.
We all perked up.
Quinoa? As a taco salad? Brilliant.
Patsy generously shared her recipe with me. It called for diced tomatoes, black beans and cheese, so I revamped the flavors to create a FODMAPs-friendly dairy-free vegan version. Quinoa is a complete vegetarian protein, so you really don't need the black beans (as a complementary protein), unless, of course, you're fond of those fiber rich little beauties in your quinoa salad.