Quinoa Taco Salad Bowl

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  • Olive oil spray
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons taco seasoning
  • ½ - 1 chipotle chili pepper in adobo sauce chopped fine
  • ½ cup quinoa rinsed
  • 1 cup vegetable broth
  • 1 lime juiced
  • 1 1/2 cups cooked pinto beans about 1 can
  • 1 ½ cups frozen corn thawed
  • ¼ cup chopped cilantro
  • 6 cups romaine lettuce
  • 1/2 cup grated Cheddar of Daiya
  • 1 avocado sliced
  • 1 cup salsa
  • For serving: tortilla chips OR tortilla bowl sour cream/Greek Yogurt


  1. Spray a medium skillet well with olive oil spray. Add chopped onion and cook for 10 to 12 minutes, until tender. Add garlic, taco seasoning, chipotle chili, and quinoa. Cook for 2 minutes, stirring frequently. Add vegetable broth and bring to a simmer. Reduce to low and cook for 30 to 35 minutes.
  2. Stir in lime juice, pinto beans, corn, and cilantro. Cover and let sit off the heat for 5 minutes. Fluff.
  3. Fill bowls (either regular or tortilla bowls) with romaine lettuce. Top with quinoa mixture, cheese, avocado, and salsa. Serve with tortilla chips and sour cream or Greek Yogurt.

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