Black Quinoa Taco Salad Bowl

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Vegetarian Black Quinoa Taco Salad

I went to the store the other day to pick up some quinoa.

I got there and they didn’t have any.

All I could find was this organic black quinoa.

So I got some and this is what I made with it: a vegetarian quinoa taco salad.

This is my kind of meal: healthy, flavorful, fast and easy. And I didn’t have to fumble with any meat because quinoa has protein! {If you’ve never tried it, you should give it a chance. It’s seriously a yummy and nutritious grain.}

Vegetarian Black Quinoa Taco Salad

So the only cooking you really need to do is boiling the quinoa! I cooked mine in low sodium chicken broth and some taco seasoning for a boost of flavor. Then while it’s simmering away, chop up some veggies and voila! Dinner is served! These are the kinds of meals I like to have in my back pocket on those days where you don’t feel like cooking. No muss no fuss!

Perfect for your lazy weekends! Hope you all have a great one! 🙂

Vegetarian Black Quinoa Taco Salad
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Black Quinoa Taco Salad Bowl

This Black Quinoa Taco Salad Bowl is a meal that is healthy, flavorful, and so fast and easy to make. Feel free to add protein, if desired!
servings 2 bowls
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


for the quinoa-

  • 1 cup black quinoa
  • 2 cups low sodium vegetable broth or chicken broth
  • 1 tablespoon taco seasoning

for the salad- (any fixing you like):

  • lettuce
  • tomato
  • avocado
  • lime
  • cheese
  • cilantro
  • salsa
  • sour cream
  • tortilla chips


  • Rinse quinoa under cold water and drain. Pour the quinoa into a large pot, and stir in chicken stock and taco seasoning. Cover with lid and bring to boil, and then reduce to simmer. Cook on low about 20 minutes or until all liquid has been absorbed.
  • When ready to serve, scoop black quinoa into bowls and top with any desired toppings.


Nutritional information is reflective of the quinoa ingredients. Any other add-ins are optional and will affect overall nutrition.


Calories: 330kcal | Carbohydrates: 58g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Sodium: 105mg | Potassium: 479mg | Fiber: 7g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 4mg
Course: Salad
Cuisine: Mexican
Keyword: taco salad bowl

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18 Responses
  1. Alice

    This looks and sounds fabulous!! Unfortunately, the way you have written the recipe it is not vegetarian. Change the chicken broth to vegetable broth and it is vegetarian. Use soy cheese and no sour cream (no animal products) and it’s even vegan. Cook the quinoa ahead of time and you can have dinner without turning on the stove.

    Thanks for sharing this with us.

  2. Jill

    I was just going to say the same thing Samantha did in the comment above. Calling the recipe “vegetarian” is a misleading, though I’m sure not on purpose. And the other thing I wanted to say is that it sounds delicious!

  3. Samantha

    Love the recipe, but you really should not call this “vegetarian” because you use chicken broth. Chicken broth is still meat. Maybe add a little note saying you can use vegetable broth instead of chicken if you are a vegetarian. 🙂

  4. Ali Warren

    I am celiac and always looking for new quinoa recipes…I’d rather eat it over rice any day. Can’t wait to try this one :)! Thank you for sharing!

    1. Lauren

      Glad I could give you a new recipe to try! My little brother has Celiac disease and finding meals that are delicious and gluten free is not exactly easy. Glad I could help!