Quinoa Taco Salad with Garlicky Cashew Cream Dressing
Today’s Quinoa Taco Salad recipe is one that’s been on my ever-growing “must-share” list since last Spring. I may have gotten a little distracted by n’ice cream and sparkling peach cocktails these last few months (oops!), but Aaron and I have been enjoying variations of these vegan taco salad bowls on repeat all the while because they just never get old.
The base is made of protein-packed red quinoa and black beans, plus some fresh pico de gallo that I always add to our weekly Terra’s Kitchen meal kit deliveries. If you’re not familiar with pico de gallo (aka salsa fresca), it has chopped tomato, onion, cilantro, and jalapeños, and it’s seasoned with sea salt and lime juice. It’s a great way to add more flavor to your usual grain and bean bowls.
Because the pico de gallo is light and spicy, I like to balance it with a richer, creamy dressing. My go-to is a simple 4-ingredient recipe that I make in my blender from cashews, extra virgin olive oil, garlic, and lime. I usually just toss in a raw clove of garlic to keep it extra easy, but if you’d prefer a more mellow flavor, you can slice your garlic and give it a quick sauté in some olive oil before blending.
Feel free to assemble your quinoa taco salad however you like—we add sliced romaine, avocado, and scallions, plus a handful of chopped cilantro (extra cilantro for me)—but whatever you do, don’t skip the crispy baked tortilla strips! They are too good. In fact, you may even want to make a double batch of them because if you’re anything like Aaron and me, half of your tortilla strips won’t even make it past the baking sheet.
Thank you to Terra’s Kitchen for sponsoring this post! We love their wholesome, 30 minute (or less!), plant-based meal kits, plus their option to add salads, smoothies, and pre-prepped fruit and vegetable sides to your order. You can read our full review of their meal-kit delivery service here, and enter PICKLES at checkout to take $35 off your first order!
Quinoa Taco Salad with Garlicky Cashew Cream Dressing
Quinoa Taco Salad with Garlicky Cashew Cream Dressing
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
This easy Quinoa Taco Salad has protein-rich red quinoa and black beans, fresh pico de gallo salsa fresca, creamy avocado, and crunchy baked tortilla strips. It's dressed in a simple 4-ingredient Garlicky Cashew Cream Dressing.
Cuisine: Gluten Free, Vegan Servings: 4
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
This easy Quinoa Taco Salad has protein-rich red quinoa and black beans, fresh pico de gallo salsa fresca, creamy avocado, and crunchy baked tortilla strips. It's dressed in a simple 4-ingredient Garlicky Cashew Cream Dressing.
Instructions
- Make the Garlicky Cashew Cream dressing: In a high speed blender, blend all of the ingredients until very smooth. Chill until ready to use.
- Preheat the oven to 350°F and line a large baking sheet with parchment paper. Toss the tortilla strips with a small pour of olive oil and a few pinches of sea salt. Bake for 10 minutes, or until golden and crispy.
- Assemble the taco salad: In a large bowl, stir together the quinoa, black beans, and pico de gallo. Divide the quinoa mixture, romaine, avocado, and tortillas strips between four bowls. Top with cilantro, scallions, and drizzle with Garlicky Cashew Cream dressing. Serve with lime wedges.
Notes [3]
I recommend using a high speed blender, such as a Vitamix, to make the dressing.
If you’d prefer a more mellow garlic flavor in your dressing, slice the clove of garlic and cook it in a little olive oil until golden before blending it with the other ingredients.
The dressing recipe makes a little extra. Store it in an airtight container in the fridge to use on more grain and bean bowls, tacos, or use it as a dip for raw veggies.
Copyright © 2020 Amanda Maguire for Pickles & Honey
This garlic cashew cream dressing sounds amazing! I’ve been on the lookout for a new dressing and yours is so easy, I have no excuse not to make it. 😉
Thanks, Leslie! We use that garlicky cashew cream on everything. It’s really good mixed with salsa too!
I’m always up for a good taco salad and I always make them with a base of beans and corn. I’ll definitely try your quinoa base with pico de gallo and black beans. Thanks for the inspiration to try something new!
Happy to provide the inspiration, Katherine! If you wanted to, you could add corn to this too. I bet it would be a good addition!
I am SO making this, Amanda!
Awesome! Let me know what you think.
Beautiful photography you two.
Thank you!
My first time checking out your blog after admiring your Instagram since forever. This recipe is right up my alley! (I should have clicked over sooner obvi)
So glad you clicked over, Katie! Welcome. 🙂
I get so excited when I see your weekly email come through. Thanks for yet another easy recipe! I’m planning to make this for dinner tonight. 🙂
Thanks so much for being an email subscriber! I hope you loved the salad.
I’m making this tonight!
Nice! Feel free to let me know how it turned out. 🙂
I made this recipe with one slight modification. I substituted fresh pineapple juice for the oil in the dressing. This is a delicious simple meal full of flavor depths.
Wow, what an interesting substitution! I so curious to try that.