Savor the bold flavors of this Quinoa Taco Salad Bowl with Vegan Chorizo! Packed with nutritious ingredients and vibrant toppings, this dish makes for a satisfying and hearty meal that’s perfect for any occasion.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup canned black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 red onion, diced
- 1 cup chopped romaine lettuce
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 batch vegan chorizo (store-bought or homemade)
- Fresh cilantro for garnish
- Lime wedges for serving
Recipe
- Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Prepare the Vegan Chorizo: If using store-bought vegan chorizo, follow the package instructions. For homemade, sauté your favorite plant-based protein with spices until heated through and flavorful.
- Assemble the Salad: In a large bowl, combine cooked quinoa, black beans, corn, cherry tomatoes, red onion, and romaine lettuce. Drizzle with olive oil, and season with chili powder, cumin, salt, and pepper. Toss gently to combine.
- Serve: Top the salad with diced avocado and vegan chorizo. Garnish with fresh cilantro and serve with lime wedges for an extra zesty kick.
This Quinoa Taco Salad Bowl is not only colorful and delicious but also loaded with nutrients, making it a fantastic choice for lunch or dinner. Enjoy this vibrant dish that brings a taste of Mexico to your table!