Delicious and healthy Quinoa Taco Salad with Chipotle Aioli that’s flavored with taco seasoning and lots of veggies.
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.
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
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!
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
Equipment
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
- 1/2 cup red onion chopped
- 1/2 cup scallions chopped
- 1/2 cup green bell pepper chopped
- 1/2 jalapeno chopped
- 2 tomatoes chopped
- to taste black pepper
- 2 tbsp taco seasoning
- 1 tbsp olive oil
- juice of 1 fresh lime
- 1/3 cup cilantro
- 1/4 cup vegan chipotle ranch less or more as needed
- to taste tortilla strips
for the vegan chipotle aioli
- 1/2 cup cashews soak in boiling water
- 1/2 cup water
- 1 clove garlic
- 2 tsp 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.
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.
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