Make way for this NEW AND IMPROVED TACO SALAD! You’ll find all the Tex-Mex flavors you love in this delicious Quinoa Taco Salad served with a Spicy Mango Dressing. It’s packed with protein, veggies, fiber, and heart-healthy fats!
How to Make this Quinoa Taco Salad
It’s really simple, actually! Just combine your cooked quinoa with some salsa, taco seasonings, olive oil, and a can of green chiles (optional). Spread the quinoa out evenly on a baking sheet and bake for about 30 minutes, stirring halfway through. Make sure to give the quinoa enough room on the pan to get a little crispy and crunchy on the edges. That’s it! Your oven does most of the work!
Spicy Mango Dressing
While the quinoa is baking, prepare the other salad ingredients. To make the dressing, combine all ingredients in a small blender and blend on high until creamy. I like to add the jalapeño towards the end so it’s somewhat chunky. If you don’t like spice, leave out the jalapeño. Try adding some cilantro instead!
Other Toppings
Chop any other veggies you wish to add. I like cherry tomatoes, red onions, avocados, jalapeño or green pepper, cilantro, and corn. We topped this salad with some French’s fried onions for added crunch.
I also served these salads with grilled corn tortillas so the kiddos could make little tacos with theirs. Our son can eat an insane amount of calories right now, so this is just an easy way to fill him up faster. You could always use tortilla strips or crushed tortilla or corn chips. Other toppings might include black olives, vegan sour cream or shredded cheddar, black beans for more protein, hot sauce, or even guacamole. No matter what toppings you choose, this salad is sneakily healthy and a total winner!
Since our kids don’t like spice, they skip the dressing and just use vegan sour cream with a squeeze of lime. It’s super simple and still really good!
For More Salad Recipes:
Thai Tempeh Salad with Almond-Ginger Dressing
Plant Power Salad with Maple-Miso Dressing
Baked Buffalo Cauliflower Salad with Dill Chickpeas
The first time we had quinoa tacos I used this recipe. It’s been our go-to ever since! Thank you Minimalist Baker! I love your recipes!
Quinoa Taco Salad with Spicy Mango Dressing
Ingredients
Taco Quinoa
- 4 Cups Cooked Quinoa See notes
- ½ Cup Salsa
- 1 Packet Taco Seasoning Or, homemade – see notes
- 1 tablespoon Olive Oil
- 4 Ounce Green Chiles Optional
Spicy Mango Dressing
- 1 Mango Peeled and chopped
- 1 Garlic Clove
- 1 Jalapeño Seeds removed unless you like it REALLY hot!
- 1 Juice from 1 Lime
- 1 tablespoon Maple Syrup
- 1 tablespoon Apple Cider Vinegar
- 2-3 tablespoon Water Or, olive oil
- ½ teaspoon Salt
Salad
- 10 Ounces Mixed Greens
- 10 Ounces Cherry Tomatoes Halved
- ½ Cup Red Onion Diced
- 2 Jalapeños Diced
- 1 Cup Corn Fresh, frozen, or canned
- 1 Avocado Sliced
Instructions
- Preheat oven to 375°F
- Mix cooked quinoa with salsa, taco seasoning, olive oil, and green chiles (optional). Spread evenly on a large, greased baking sheet. Bake for 30 minutes, stirring halfway through
- While quinoa is cooking, make the mango dressing by blending all ingredients in a small blender until creamy. If you want even more heat, add a pinch of cayenne
- To build salad, start with your favorite greens and add the baked taco quinoa. Add toppings and serve with a side of spicy mango dressing!
Notes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Mexican oregano
- Salt and pepper to taste
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon red pepper flakes (optional)
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