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Quinoa Taco Salad

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4 from 1 review

  • Author: Tara | Treble in the Kitchen
  • Total Time: 10 mins
  • Yield: 5 servings 1x


Hearty quinoa, crunchy bell peppers, sweet tomatoes, creamy avocado, filling black beans, and your favorite zesty salsa all come together in a make-ahead lunch that will last all week long (or serve a crowd!).


  • 2 cups cherry tomatoes, quartered
  • 1 bell pepper, chopped
  • 1 avocado, sliced into small pieces
  • 1 cup of your favorite salsa
  • 1 15 oz can of black beans, drained and rinsed
  • 1 Tbsp cumin
  • Juice of 1 lime
  • 2 cups of cooked and cooled quinoa


  1. In a large bowl, combine the cherry tomatoes, bell pepper, avocado, salsa, black beans, cumin and lime. Gently stir until combined.
  2. Incorporate the quinoa into the veggie and salsa mixture.
  3. Store in an airtight container and serve over a bed of greens.
  • Cook Time: 10 mins
  • Category: Vegetarian, gluten free
  • Cuisine: Mexican, Lunch, Vegetarian, Vegan