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This no-cook Quinoa Taco Salad with Chipotle Aioli is a quick and easy salad packed with fresh veggies, corn, and black beans. Tossed in a creamy, spicy vegan chipotle aioli made with cashews, this salad delivers bold flavors in every bite – perfect for lunch or as a side.
When the summer heat kicks in, I’m all about quick, no-fuss meals—especially ones that don’t require turning on the stove. Easy, no-cook salads are my go-to, and this Quinoa Taco Salad with Chipotle Aioli is one I keep coming back to.
It’s loaded with classic Mexican-inspired toppings – black beans, corn, crunchy veggies – and tossed in a bold, smoky vegan chipotle aioli.
Serve it as a hearty main course or a flavorful side dish. It’s also super versatile – pair it with grilled chicken, shrimp, or tofu. Whether you’re headed to a picnic, potluck, or backyard barbecue, this salad is a total crowd-pleaser.
More Quinoa Recipes
Check out these popular quinoa dishes – Quinoa Pulao, Quinoa Bhel Salad, Curry Roasted Butternut Squash Quinoa Salad, and Quinoa Broccoli Pulao.
Ingredients & Recipe Tips
- Cashews – Soak cashews in boiling water for 1 hour. Rinse and drain, then add it to a blender along with the other ingredients to prepare the chipotle aioli.
- Chipotle Peppers – Use canned chipotle peppers in adobo sauce. The chipotle aioli sauce is spicy, but I still recommend using two chipotle peppers. The peppers will help mask the flavor of the cashews.
- Frozen Corn – I recommend using fire-roasted frozen corn. Run it under warm water and let it thaw before adding it to the salad.
*See the recipe card below for full information on ingredients and quantities.*
Let’s Make Quinoa Taco Salad
Make Vegan Chipotle Aioli
Assemble Quinoa Taco Salad
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This recipe was first published in June 2021 and has been updated with new photos, instructions, and helpful tips.
Quinoa Taco Salad with Chipotle Aioli
EQUIPMENT
INGREDIENTS
For Vegan Chipotle Aioli
- 1/2 cup cashews, soak in boiling water, rinse & drain
- 1/2 cup water
- 1 large clove garlic
- 2 tsp fresh lemon juice
- 2 chipotle peppers, from a can
- salt to taste
For Quinoa Taco Salad
- 1 cup uncooked quinoa, cooked & cooled, See Notes 1
- 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
- all the chipotle aioli, less or more as needed
- tortilla strips, for garnish
INSTRUCTIONS
- Make Vegan Chipotle Aioli. Soak the cashews in hot water for 20 minutes. Rinse and drain. Then, add the cashews and the remaining ingredients for the chipotle aioli to a blender. Blend until thick and creamy.
- Assemble Quinoa Taco Salad. In a large bowl, combine cooked quinoa, rinsed and drained canned black beans, thawed and rinsed frozen fire-roasted corn, and chopped red onions. Next, add chopped tomatoes, scallions, jalapenos, and green bell pepper. Then, add taco seasoning. Top with a squeeze of fresh lemon juice. Add fresh cilantro.
- Toss. Pour all the vegan chipotle aioli over the veggies. Toss well. Garnish with tortilla strips nd enjoy! Adjust salt if needed.
NOTES
- For Stovetop Quinoa: To make stovetop quinoa, add 1 cup rinsed & drained quinoa to a pot with 2 cups water and salt. Cover and cook on medium heat for about 15 minutes until the quinoa is cooked. Turn off the gas and let the quinoa sit for 5 minutes. Fluff with a fork and enjoy.
- For Less Spice – Skip the jalapeno and use a mild taco seasoning (I used Trader Joe’s, which is quite spicy).
