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

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

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Quinoa Taco Salad with Chipotle Aioli

Delicious and healthy Quinoa Taco Salad with Chipotle Aioli that's flavored with taco seasoning and lots of veggies.

5 from 1 vote

Prep Time40 mins

Cook Time5 mins

Total Time45 mins

Course Appetizer, Main Course, Sides

Cuisine Mexican

Diet Vegan, Gluten-free, Healthy-ish

Servings: 4 servings

Calories: 427kcal

Author: Nisha

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
• 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.

Nutrition

Calories: 427kcal | Carbohydrates: 62g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 685mg | Potassium: 951mg | Fiber: 14g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 37mg | Calcium: 86mg | Iron: 5mg

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