A vegan taco salad that uses Red Quinoa as the base. This delicious recipe is both vegan and gluten-free.

Oh Quinoa, shall I compare thee to a summer’s day?  No really, how do I describe the versatility of quinoa?  Quinoa is like a hand-held vacuum.  No, no…it’s like liquid blush.  No, it’s like a safety pin.  It’s small and versatile, and useful when you’re in a tight spot.  You can use a safety pin to attach things to your clothes, to hang your kid’s artwork, or to pick a lock (so I’ve heard).  Quinoa is the same way.  Although you can’t pick a lock with it (just imagine that mess), you can use it to substitute meat in a plethora of recipes.  If you’re going the vegan route but want something similar to ground meat that also happens to be chock full of protein, quinoa is your go-to gal.

Vegan Red Quinoa Taco Salad

In this vegan recipe, quinoa takes the place of crumbled ground beef or turkey in a healthy taco salad. When we add in a bunch of veggies like leafy greens, cucumber, tomatoes, avocado, onions and cilantro, but leave out the tortillas, we also get a gluten-free dream come true. Thank you for your service, quinoa. Thank you!!

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Vegan Red Quinoa Taco Salad Recipe

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Vegan Red Quinoa Taco Salad

Vegan | Gluten-Free | Anti-Candida

Course Main Course, Salad

Cuisine American, Mexican

Ingredients

for the quinoa:

• 1 cup red quinoa
• 1 cup filtered water
• Pinch of sea salt

for the salad:

• 1/2 cup cooked black beans
• 1/4 cup cherry tomatoes cut in half
• 1/4 cup cucumber chopped
• 2 Tablespoons red onion small dice
• 1 Tablespoon taco seasoning
• 1 Tablespoon each of fresh cilantro and green onions minced
• 1 avocado sliced
• 2 - 4 cups leafy greens of choice I love arugula, spinach or mescaline greens

for the dressing:

• 2 Tablespoons olive oil
• Juice of 1 lime
• 1/4 teaspoon sea salt

Instructions

1. Rinse the quinoa in a fine mesh strainer under cool water using your hand to scour the seeds.  This step not only helps remove any dust or dirt but also assists in removing the bitter outer layer of the quinoa.

2. Now place the rinsed quinoa in a small sauce pan with filtered water and a pinch of sea salt.  Bring to a boil. Once boiling, cover with a fitted lid and reduce the heat to low.  Let simmer for 15 minutes and then turn off the heat.  Wait 5 minutes before removing the lid (this step helps prevent sticking).

3. Place your cooked quinoa in a bowl with black beans, cherry tomatoes, cucumber, red onion, taco seasoning, cilantro and green onions and avocado. Stir to combine.

4. In a small bowl whisk together the dressing ingredients and then pour over the quinoa mixture.  Stir again to combine and taste for seasoning.

5. Serve over a bed of leafy greens with sliced avocado. Enjoy 🙂