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rainbow quinoa taco salad

rainbow quinoa taco salad

Just look at the explosion of color in this quick and easy rainbow quinoa taco salad!

Course Main Course, Side Dish
Keyword rainbow quinoa, salad, taco, vegan salad
Prep Time 25 minutes
Cook Time 15 minutes
Soaking 20 minutes
Total Time 40 minutes
Servings 4
Author Lauren Toyota

Ingredients

salad

  • 1/2 C rainbow quinoa
  • 1 C water
  • 1/4 tsp sea salt
  • 8 C chopped romaine lettuce
  • 1 398 ml/14 oz can black beans, drained and rinsed (about 1 1/4 cups)
  • 1 C frozen corn, thawed and drained
  • 2 avocados, diced
  • 1/4 C finely chopped red onion
  • 1/2 C diced tomato
  • 1/4 C packed cilantro leaves, finely chopped
  • 2 tsp lime juice
  • corn chips, for serving

creamy sunflower seed dressing

  • 1/2 C raw sunflower seeds, soaked for 20 minutes in hot water
  • 1/2 C water
  • 1 lime, juiced (about 2 1/2 tbsp)
  • 1 tsp apple cider vinegar
  • 2 tsp hot sauce
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper

Instructions

  1. In a small pot, combine quinoa, water, and sea salt. Bring to a boil, then cover with a lid and reduce heat to simmer. Cook for approximately 15 minutes or until all the water is absorbed.

  2. Meanwhile, combine diced tomato, red onion, cilantro and lime juice to make a fresh salsa.

  3. Drain and rinse the soaked sunflower seeds, then add to a high-powered blender with remaining dressing ingredients. Combine until very smooth.

  4. Just before serving, dress the chopped romaine lettuce in a large mixing bowl with 4 tablespoons of dressing, then divide portions into serving bowls.

  5. Top each serving with quinoa, black beans, corn, diced avocado, fresh tomato salsa, and another drizzle of dressing. Serve with corn chips on the side if desired.