Southwest Quinoa Salad

Fast and Easy Taco Salad with Quinoa Recipe

Just when you thought it was safe to come back…I have another quinoa recipe. If I were smart, I would have spread all these quinoa recipes out over a couple of months. But why stop with torturing my family…

Seriously, my husband and kids have all been really good sports about not just eating quinoa, but eating quinoa salads night after night. I still have not heard a single complaint. I think it is because I have worked to use a different flavor palate with each recipe, but it could just be that they realize it would be a lot more work for them to cook for themselves and so they are humoring me.

Southwest Quinoa Salad Recipe

This is a fast and easy recipe. Place all of the ingredients in a large bowl and toss. It was quite tasty even before adding the dressing.

This recipe calls for a couple of ingredients that you can make yourself instead of using packaged items. Here are the recipes if you wish to save money and make these items yourself:

Catalina Dressing Recipe
Taco Seasoning Mix Recipe
How to Quickly Cook Black Beans in a Pressure Cooker

 

Southwest Quinoa Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1½ cups quinoa
  • 3 cups water
  • ½ pound hamburger
  • 1 can olives, drained
  • 1¾ cups cooked black beans (or 15 oz. can, drained)
  • 1 can corn, drained
  • 1 pint grape tomatoes
  • ½ cup onion, diced
  • 2 celery stalks, thinly sliced
Dressing Ingredients:
  • ½ cup Catalina dressing
  • 1 teaspoon lemon juice
  • 2 tablespoons taco seasoning
Directions
  1. Add quinoa and water to a large pot. Cook over a medium-high flame until it reaches a boil. Lower flame, cover and simmer for 15 minutes.
  2. While the quinoa is cooking, brown the hamburger. Drain the fat.
  3. In a small bowl, combine dressing ingredients.
  4. In a large bowl, combine quinoa, hamburger, beans, olives, corn, tomatoes, and onion, and celery. Toss to mix thoroughly.
  5. Drizzle dressing over the salad. Toss to evenly coat.
Notes
This salad is good served at room temperature or chilled. I placed broken tortilla chips on the plate, then lplaced a bed of greens on the chips and spooned the salad on top of the greens.

More Quinoa Recipes:

This recipe is shared at Slightly Indulgent Tuesday and $5 Dinner Challenge.



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. I like how colorful it is, which is a great way to shop and cook–by color. The more color we can incorporate into our meals, the more well-rounded and nutritious it is for us. Well done.

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