- Taco Quinoa Salad
Taco Quinoa Salad
Meal Tags: Dinner, Lunch, Salad
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 1 cup quinoa
- 2 cups vegetable broth
- 1 garlic clove, minced
- 1 green bell pepper, diced
- 1 15-ounce can black beans, drained and rinsed
- 1 tomato, diced
- 1 cup prepared salsa
- 1 tbsp taco seasoning
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1 lime, juice
In a large saucepan, combine the quinoa, vegetable broth, and garlic. Bring the mixture to a boil then reduce the heat to low, cover, and simmer until all of the liquid has been absorbed, about 15 minutes. Turn off the heat and allow the quinoa to sit, covered, for an additional 5 minutes. Let the quinoa cool completely.
In a large bowl, combine the quinoa, black beans, tomatoes, bell pepper, salsa, taco seasoning, cilantro, and lime juice. Stir well.
Serve immediately topped with avocado or store in the refrigerator for up to 4 days.