If you're looking for a fresh and exciting way to enjoy tacos, this Crispy Quinoa Taco Salad is exactly what you need. It's packed with vibrant flavors, a satisfying crunch from crispy quinoa, and it's a breeze to put together. Perfect for a light lunch or a hearty dinner!
The star of this dish is clearly the quinoa. When cooked and crisped, it adds a lovely texture that elevates the whole salad. Smoked paprika and cumin give the quinoa a smoky, savory depth, while salt and pepper round out the flavors.
Mixed greens provide a fresh, leafy base, and cherry tomatoes offer juicy bursts of sweetness. Black beans and corn kernels add heartiness and a hint of earthiness. Red onion brings a sharp bite, and avocado slices offer creamy richness.
Cilantro adds a fresh, herbal note, and a simple dressing of lime juice and salsa ties everything together with a tangy kick. Finally, a sprinkle of optional shredded cheese adds a touch of indulgence.
This salad is great on its own but also pairs well with a side of tortilla chips for added crunch. You could also serve it with a chilled glass of iced tea or a refreshing agua fresca to complement the fresh flavors.
Start by rinsing your quinoa under cold water to remove any bitterness. This little step makes a big difference in taste. Once rinsed, bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, lower the heat, cover, and let it simmer away for about 15 minutes.
When the quinoa is done, remove it from heat and let it sit, still covered, for another 5 minutes. This will help it absorb any remaining water and get nice and fluffy. Fluff it with a fork and spread it out on a baking sheet to cool slightly. You'll want it to be just warm, not hot, when you start crisping it up.
While the quinoa is cooling, heat some olive oil in a large skillet over medium heat. Add the slightly cooled quinoa along with smoked paprika, cumin, salt, and pepper. Let it cook for about 10 minutes, stirring now and then, until it’s crispy and golden.
In a large bowl, toss together your mixed greens, cherry tomatoes, black beans, corn, and red onion. Once the quinoa is crispy, add it to the bowl and mix everything well.
Top your salad with avocado slices and chopped cilantro. In a small bowl, combine lime juice and salsa to make a quick dressing, and drizzle it over the salad. Give everything a gentle toss to coat.
If you’re using cheese, sprinkle it on top just before serving. And there you have it — a delicious, colorful taco salad ready to enjoy!
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