Go Back
Print

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 :)