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    Home » Recipe » Cooking Style » Easy Recipes » Quinoa Taco Salad with Chipotle Aioli (vegan, healthy, gf)

    Posted on: Jun 23, 2021 · Modified: Oct 7, 2021 by honeywhatscooking · Leave a Comment

    Quinoa Taco Salad with Chipotle Aioli (vegan, healthy, gf)

    44 shares
    Jump to Recipe

    Delicious and healthy Quinoa Taco Salad with Chipotle Aioli that's flavored with taco seasoning and lots of veggies.
    Quinoa Taco Salad with Chipotle Ranch (vegan, healthy, gf)

    When summer rolls around, I love eating salads because they are so light and refreshing. This is a quinoa salad is loaded with Mexican add-ins and flavored with a vegan chipotle aioli sauce. I know you guys will love this Quinoa Taco Salad that is nutritious and healthy.
    Quinoa Taco Salad with Chipotle Ranch (vegan, healthy, gf)

    Tips on making Quinoa Taco Salad with Chipotle Aioli:

    • Make the Vegan Chipotle Aioli sauce.
    • Cook the quinoa.
    • Chop the veggies. Set aside black beans and corn.
    • Assemble.
    • Garnish with tortilla strips.

    Quinoa Taco Salad is:

    Healthy
    Delicious
    Flavorful
    A Summer Favorite
    Vegan
    Gluten-free
    Quinoa Taco Salad with Chipotle Ranch (vegan, healthy, gf)

    How to make Quinoa Taco Salad recipe step by step?

    Prep

    1. Make the Vegan Chipotle Aioli sauce. Soak the cashews for 20 minutes in hot water. Rinse and drain. Add the cashews and the remaining ingredients to a blender or NutriBullet. Blend until thick and creamy.
    2. Make the quinoa following the instructions on the packet. I just used my Instant Pot which is a 1:1 ratio of quinoa to water and cook for 1 minute.
    3. Chop the green bell pepper, tomatoes, scallions, jalapeno, red onion, and cilantro. Rinse and drain the black beans. Rinse the frozen corn,

    Assemble

    1. Add the cooked (and slightly cool) quinoa to a large bowl.
    2. Add corn and black beans.
    3. Now add scallions, green bell pepper, jalapeno, and red onion.
    4. Add tomatoes.

    5. Add taco seasoning, olive oil, black pepper to taste, and cilantro.
    6. Mix well.
    7. Add vegan chipotle aioli, less or more as needed.
    8. Top with tortilla strips to taste.

     

    Enjoy!
    Quinoa Taco Salad with Chipotle Ranch (vegan, healthy, gf)

     

    More Quinoa Recipes!

    • Quinoa Broccoli Pulao
    • Quinoa Bhel Salad
    • Curry Roasted Butternut Squash Quinoa Salad
    • Paneer Quinoa Meatballs (vegetarian)
    • Spaghetti Vegetarian Quinoa Meatballs

    Quinoa Taco Salad with Chipotle Aioli

    Vegan, Gluten-free, Healthy-ish
    Delicious and healthy Quinoa Taco Salad with Chipotle Aioli that's flavored with taco seasoning and lots of veggies.
    5 from 1 vote
    Author: Nisha
    Pin Recipe Print Recipe
    Prep Time 40 minutes
    Cook Time 5 minutes
    Total Time 45 minutes
    Course Appetizer, Main Course, Sides
    Cuisine Mexican
    Servings 4 servings

    Equipment

    Mixing Bowls
    Instant Pot

    Ingredients
      

    for the quinoa taco salad

    • 1 cup uncooked quinoa
    • 15 ounce can black beans, drained & rinsed
    • 1 cup frozen corn, rinsed with warm water
    • ½ cup red onion, chopped
    • ½ cup scallions, chopped
    • ½ cup green bell pepper, chopped
    • ½ jalapeno, chopped
    • 2 tomatoes, chopped
    • to taste black pepper
    • 2 tablespoon taco seasoning
    • 1 tablespoon olive oil
    • juice of 1 fresh lime
    • ⅓ cup cilantro
    • ¼ cup vegan chipotle ranch, less or more as needed
    • to taste tortilla strips

    for the vegan chipotle aioli

    • ½ cup cashews, soak in boiling water
    • ½ cup water
    • 1 clove garlic
    • 2 teaspoon fresh lemon juice
    • salt to taste
    • 2 chipotle peppers

    Instructions
     

    Prep

    • Make the Vegan Chipotle Ranch sauce. Soak the cashews for 20 minutes in hot water. Rinse and drain. Add the cashews and the remaining ingredients to a blender or NutriBullet. Blend until thick and creamy.
    • Make the quinoa following the instructions on the packet. I just used my Instant Pot which is a 1:1 ratio of quinoa to water and cook for 1 minute.
    • Chop the green bell pepper, tomatoes, scallions, jalapeno, red onion, and cilantro. Rinse and drain the black beans. Rinse the frozen corn,

    Assemble

    • Add the cooked (and slightly cool) quinoa to a large bowl.
    • Add corn and black beans.
    • Now add scallions, green bell pepper, jalapeno, and red onion.
    • Add tomatoes.
    • Add taco seasoning, olive oil, black pepper to taste, and cilantro.
    • Mix well.
    • Add vegan chipotle ranch, less or more as needed.
    • Top with tortilla strips to taste.

    Nutrition

    Calories: 427kcalCarbohydrates: 62gProtein: 15gFat: 15gSaturated Fat: 2gCholesterol: 5mgSodium: 685mgPotassium: 951mgFiber: 14gSugar: 4gVitamin A: 950IUVitamin C: 37mgCalcium: 86mgIron: 5mg
    Keyword Chipotle Aioli, Quinoa, Quinoa Salad, Vegan
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking
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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


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