Description
A hearty and healthy vegetarian taco salad loaded with quinoa, black beans, fresh toppings, and a creamy Baja dressing for a total flavor fiesta.
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 3/4 cup chopped red onion
- 2 garlic cloves, minced
- 1 Tbsp. adobo sauce
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 cup dry quinoa
- 1 cup vegetable broth
- 1/2 tsp. kosher salt
- 1 cup canned black beans, rinsed and drained
- 6 to 8 cups chopped romaine
- 1/2 cup prepared pico de gallo
- 1 ripe avocado, sliced
- Tortilla chips for serving (optional)
- 1/4 cup plain whole-milk Greek yogurt
- 1/4 cup neutral oil
- 1/4 cup fresh cilantro
- 1 Tbsp. fresh lime or lemon juice
- 2 tsp. apple cider vinegar
- 1 tsp. honey
- 1/4 tsp. ground cumin
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
Instructions
1. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Stir in adobo sauce, chili powder, and cumin, and cook for 1 minute.
3. Add quinoa, vegetable broth, and salt. Bring to a boil, then cover, reduce heat to low, and cook until quinoa is tender and liquid is absorbed, about 15 minutes.
4. Stir in black beans and let the mixture sit uncovered to cool slightly.
5. In a blender, combine Greek yogurt, oil, cilantro, lime or lemon juice, apple cider vinegar, honey, cumin, salt, and pepper. Blend until smooth and creamy.
6. Add chopped romaine to a large bowl or serving platter and season with a pinch of salt.
7. Top with the quinoa and black bean mixture, pico de gallo, and sliced avocado.
8. Drizzle the Baja dressing over the salad, gently toss to combine, and garnish with tortilla chips if desired. Serve immediately.
Notes
Store dressing separately from salad components for the best freshness.
Refrigerate for up to 3 days.
Nutrition values may vary up to 10% depending on ingredient brands used.