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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
Author: Nisha


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
  • 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



  • 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,


  • 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.


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
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!