Quinoa Taco Salad

Is there anyone out there that doesn't love Mexican food? Really. I want to know if a person like that exists. Personally - I love Mexican food. I am a big fan of making taco salads and quesadillas and enjoying our local Mexican restaurant on the weekends.

I always try to recreate recipes at home, but, they never taste as good as authentic Mexican. I would have to imagine it's because I don't cook with much salt or fat. So, while this recipe is 100% delicious, it is way healthier than anything you would  actually be able to order in a Mexican restaurant. It actually reminds me more of a chipotle bowl - but way better. It's under 450 calories per serving, so you'll have some calories left over to indulge in a margarita! 

I made a salsa to throw on top of this salad although I didn't include it in the recipe below. It was simple; just diced, fresh, tomatoes, cilantro, lime juice, red onion, and salt. FODMAPers, if you make this salsa, omit the red onion. This salad also has avocado included, but avocado is considered low FODMAP if you consume 1/8 of it or less. I only put a few pieces on top of my salad & let my husband load up on the rest. 



  • 1 cup quinoa, cooked according to package directions
  • 2 Tbsp. EVOO
  • Juice from 2 limes
  • Salt, to taste
  • 3 Tbsp. cilantro
  • 1 cup corn, roasted
  • 1 head of romaine lettuce, chopped
  • 1/2 avocado, pitted and diced
  • 1/2 cup black beans, rinsed (optional)
  • Tortilla chips


  1. Preheat the oven to 450 degrees.
  2. Meanwhile cook quinoa according to package directions. 
  3. Drizzle the cooked quinoa with a bit of olive oil and toss to coat. Squeeze the limes directly onto the quinoa and toss again. Season with salt to taste.
  4. Add the fresh chopped cilantro to the quinoa mixture. Set aside.
  5. Once the oven is heated, roast the corn kernels by putting the corn on a cookie tray under the broiler for 10 minutes. 
  6. While the corn is roasting, place the romaine lettuce in four salad bowls and spoon the quinoa mixture over the salad.
  7. Continue to top the salad with diced avocado, 2 Tbsp. black beans (optional), and roasted corn. Add salsa if you have some.
  8. Tuck a few tortilla chips around the edges and serve. 
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