This Quinoa Taco Salad is a vibrant, nutrient-packed dish that brings together bold flavors and satisfying textures in every bite. The fluffy quinoa serves as a hearty base, while crisp lettuce, juicy tomatoes, and creamy avocado add freshness and richness. A zesty lime dressing ties it all together, creating a perfect balance of tangy and savory. Ready in just 30 minutes, it’s a quick yet wholesome meal that’s as nourishing as it is delicious.

What makes this salad truly special is its versatility—it’s light enough for a refreshing lunch but filling enough for dinner. The crunch of tortilla strips contrasts beautifully with the soft quinoa, and the hint of spice from the taco seasoning adds a warm, comforting kick. Whether you’re a quinoa lover or new to it, this dish is sure to become a go-to favorite for its simplicity and flavor-packed appeal.

Fresh & Flavorful Ingredients for Quinoa Taco Salad

For the charred corn & poblano:
- 1 poblano pepper
- 1 ear of corn, kernels sliced off the cob (about ½ cup)
For the cherry tomato pico:
- ¼ cup sliced cherry tomatoes
- ½ lime, juiced (1-2 tablespoons)
- ¼ cup sliced scallions, white and green parts (about 2-3)
- Sea salt, to taste
For the chipotle lime dressing:
- ¼ cup olive oil
- ¼ cup fresh lime juice (about 1 lime)
- 1 teaspoon ancho chile powder
- 1 teaspoon chipotle chile powder
- 1 tablespoon agave syrup
- Sea salt and fresh black pepper, to taste
For the salad:
- 1 cup cooked red quinoa
- 2 cups arugula
- ½ cup cubed tofu (or substitute with meat or cheese of your choice)
- ½ cup cilantro, roughly chopped
- ½ avocado, sliced
- Tortilla strips from 1 tortilla, sliced, baked, and salted
- ½ lime, for squeezing

Step-by-Step Instructions for Quinoa Taco Salad

Roast the poblano pepper and char the corn:
- Place the poblano under the broiler for about 20 minutes, or until blistered on all sides. (Broiler times may vary.)
- Remove the poblano, place it in a bowl, and cover with plastic wrap or a towel (ensure the covering doesn’t touch the pepper). Let it sit for 15 minutes, or until cool enough to handle.
- Peel off the skin, remove the stem and seeds, and chop into ¼-inch pieces. Set aside.
- Toss the corn kernels with a drizzle of olive oil and a pinch of salt. Broil for 4-5 minutes, or until slightly blackened. Mix with the chopped poblano and set aside.
Make the cherry tomato pico:
- In a small bowl, combine cherry tomatoes, lime juice, scallions, and a pinch of salt. Set aside.
Prepare the chipotle lime dressing:
- In another small bowl, whisk together olive oil, lime juice, ancho chile powder, chipotle powder, agave, salt, and pepper. (It may taste strong on its own but will balance when mixed with the salad.) Set aside.
Assemble the salad:
- In a large bowl, combine red quinoa, arugula, tofu, and cilantro. Add half the dressing and toss. Add more dressing to taste.
- Mix in the charred corn, poblano, and cherry tomato pico. Adjust seasonings as needed.
- Top with sliced avocado, tortilla strips, and a squeeze of lime. Serve immediately and enjoy!

Spice It Up: Sauce and Topping Ideas

Take your Quinoa Taco Salad to the next level with extra toppings and sauces! Add a dollop of creamy avocado dressing (blend avocado, Greek yogurt, lime juice, and cilantro) for richness. Sprinkle with crumbled cotija cheese or shredded cheddar for a cheesy kick. For heat lovers, drizzle with hot sauce or add pickled jalapeños. Don’t forget a handful of crushed tortilla chips for extra crunch!

Make It Your Own: Recipe Variations

This recipe is super versatile! Swap the tofu for grilled chicken, shredded beef, or black beans for a protein twist. Use spinach or kale instead of arugula if you prefer. For a grain-free option, replace quinoa with cauliflower rice. Want more veggies? Add diced bell peppers or zucchini for extra color and crunch.

Quick Tips: Time-Saving Hacks

Short on time? Use pre-cooked quinoa or frozen corn kernels to skip a step. Instead of roasting the poblano, grab a canned green chile for convenience. Prep the dressing and chop veggies ahead of time—store them in the fridge for up to 2 days. When ready to eat, just toss everything together for a fresh, quick meal!

Keep It Fresh: Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. Keep the avocado and tortilla strips separate to maintain their texture. If reheating, warm the quinoa and tofu mixture gently in the microwave, then add fresh toppings. For a cold option, enjoy it straight from the fridge—it’s just as delicious!

Perfect Pairings: Serving Suggestions

Serve this salad as a light lunch or a hearty dinner. Pair it with chips and guacamole or a side of black bean soup for a complete meal. For a refreshing drink, try a spicy margarita or a lime-infused sparkling water. It’s also great for potlucks—just double the recipe and watch it disappear!