Fiesta Quinoa Taco Salad

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
★★★★★
Be the First to Review!

Welcome to the vibrant world of flavors with our Fiesta Quinoa Taco Salad! This recipe is a delightful fusion of nutritious quinoa and classic taco ingredients, perfect for a light meal or a side dish that's bursting with color and taste.

Ingredients for Fiesta Quinoa Taco Salad

Quinoa serves as the hearty base of the salad, offering a nutty flavor and a fluffy texture. It's a great source of plant-based protein. Black beans add creaminess and additional protein, making the dish more filling. Cherry tomatoes bring a burst of juicy sweetness, while avocado contributes a rich, buttery texture. Red onion adds a zesty crunch, and corn kernels provide a hint of sweetness and a pop of color. Fresh cilantro gives the salad a refreshing herbal note, tying all the flavors together. Feta cheese lends a salty tang that complements the other ingredients. The lime juice in the dressing adds brightness, while olive oil offers a smooth, rich mouthfeel. Cumin and chili powder infuse the salad with warm, earthy spices. Finally, salt and pepper season everything to perfection.

Tips & Tricks

  • Cook quinoa ahead of time and store it in the fridge to make assembly quicker.
  • Use fresh lime juice for the best flavor — it makes a noticeable difference!
  • If you prefer a spicier kick, add a pinch more chili powder or some diced jalapeños.

Serving Suggestions

This salad pairs beautifully with grilled chicken or shrimp for added protein. It also makes a colorful and festive side dish for a backyard barbecue. Serve it in lettuce cups for a fun, handheld appetizer at your next party.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance. Just add the avocado and dressing right before serving to keep it fresh.
Is there a substitute for feta cheese?
If you’re looking for a vegan option, try using a vegan feta or simply omit it. Goat cheese can work as an alternative, too.
How long will leftovers last in the fridge?
Stored in an airtight container, this salad will last up to 3 days in the fridge.

Fiesta Quinoa Taco Salad Recipe Walkthrough

Start by rinsing the quinoa under cold water. This step helps remove any bitterness from the grains, so don’t skip it! Once rinsed, drain it well. Next, bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes. You’ll know it’s done when the water is absorbed and the quinoa is fluffy. Fluff it with a fork and let it cool while you prepare the other ingredients.

In a large bowl, combine the cooled quinoa with the black beans, cherry tomatoes, avocado, red onion, corn, and cilantro. Make sure everything is mixed evenly to distribute the flavors.

For the dressing, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper in a small bowl. Pour this over your salad and gently toss everything to ensure it's well coated with the dressing.

Finally, sprinkle the feta cheese over the top. Serve immediately for a fresh taste, or let it chill in the fridge for up to an hour to let the flavors meld even more.

Why You'll Love This Recipe

  • Perfect balance of flavors and textures — creamy, crunchy, and fresh.
  • Quick to prepare — ideal for busy weeknights or meal prep.
  • Packed with plant-based protein, making it hearty yet healthy.
  • Versatile — enjoy it as a main dish or a side.

Ingredients

1 cup quinoa
2 cups water
1 can (15 oz) black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 avocado, diced
1/2 red onion, finely chopped
1/2 cup corn kernels
1/4 cup chopped fresh cilantro
1/4 cup crumbled feta cheese
1 lime, juiced
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp chili powder
Salt and pepper to taste

Step-by-step Instructions

1. Rinse the quinoa under cold water and drain.
2. In a medium saucepan, bring the 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and let cool.
3. In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, avocado, red onion, corn, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
5. Pour the dressing over the salad and toss to coat evenly.
6. Sprinkle crumbled feta cheese on top.
7. Serve immediately or chill in the fridge for up to an hour.

Ratings and Comments

Thank you for your rating!