This Vegetarian Taco Salad Recipe is loaded with fresh toppings and a variety of textures reminiscent of the classic; just lighter, meatless, and so satisfying!
This salad isn't just some side dish or the supporting character to a meal. It's filling and brings a lot to the table (no pun intended 😆 ). Between the crispy, seasoned red quinoa, fresh grilled corn, avocado, shredded cheese blend, and creamy spicy dressing, it totally holds its own as a meal. It’s got that satisfying mix of textures and bold flavor without feeling heavy and the kind of thing you’ll actually crave again tomorrow.
Think Wendy’s taco salad—but leveled up. This version skips the greasy beef and leans into crispy quinoa, fresh veggies, and a creamy spicy dressing that brings it all together.
If you love bold flavors and fresh toppings, this Vegetarian Taco Salad is for you. And if you’re craving more Mexican-inspired dishes, be sure to check out our vegetarian tacos and loaded nachos too. Now, let’s get to the recipe!
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Ingredients
Here’s everything you’ll need to build this bold, fresh taco salad—nothing fussy, just simple ingredients that bring big flavor.
- Romaine Lettuce
- Red Quinoa
- Shredded Cheese
- Corn
- Avocado
- Salsa
See recipe card for quantities.
❓Can I Make This Taco Salad Ahead of Time?
Preparation is key here. For our Vegetarian Taco Salad, I suggest making the dressing first so it’s ready to go when you’re ready to assemble. The quinoa can also be made ahead and stored in the fridge until you’re ready to serve. You may lose a bit of that crispy texture from the humidity, so I recommend reheating it in a dry pan to bring back some crunch before topping your salad—or before setting up a taco salad bar for everyone to build their own.
🌮 Perfect for Cinco de Mayo, Summer BBQs, or Anytime You’re Craving Fresh and Flavorful
This one's perfect for Meatless Monday or Taco Tuesday—but salad style. It works just as well as a fresh and flavorful main or side dish for Cinco de Mayo, and it totally holds its own at a summer BBQ. Set it out with toppings and let everyone make their own plate. It’s easy, customizable, and guaranteed to disappear fast.
Storage
To keep things fresh and crisp, store each part separately.
- Crisped quinoa should be cooled completely before storing in an airtight container in the fridge. Reheat it in a dry pan to bring back the crunch before serving.
- Keep veggies and extras like cheese, corn, and avocado in their own containers if prepping ahead.
- Store the dressing in a sealed jar or container in the fridge. Give it a good shake or stir before using again.
Once assembled, the salad is best enjoyed right away. Keeping everything separate makes it easy to meal prep or set up a build-your-own salad spread.
Related
Looking for other recipes like this? Try these:
Pairing
Sip, crunch, repeat! This fresh and flavorful taco salad pairs perfectly with these refreshing drinks to keep the good vibes going.
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📖 Recipe
Best Vegetarian Taco Salad
Ingredients
Salad
- 1-2 Large Romaine Hearts, chopped
- 2 Ears of Grilled Corn, kernels cut off the cob
- 1 cup Red Quinoa, cooked *yields 3 cups cooked
- 1 packet Taco Seasoning
Toppings
- 1-2 Avocados, chopped *more or less to preference
- Mixed shredded Mexican-style cheese blend
- Tortilla Strips
- 1 jar Salsa *topped on each serving to preference
- Sour Cream *optional
- Lime, cut into wedges *optional, to spritz over salad for extra lime flavor
Creamy Spicy Dressing
- 1 cup Mayonnaise
- ¾ cup Plain Greek Yogurt
- ½ teaspoon White Vinegar
- 1 clove Garlic, minced
- ¼ teaspoon Paprika
- pinch Cayenne Pepper
- dash of Hot Sauce
- Salt
- Black Pepper
- 1-2 tablespoon Fresh Lime Juice *thin to preference
Instructions
Salad
- Cook the quinoa: Rinse 1 cup of red quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork and let cool.
- While the quinoa cooks, make the dressing: In a bowl, whisk together all dressing ingredients until smooth and pourable. Adjust lime juice as needed for consistency. Set aside. *see below for details
- Crisp the quinoa: Preheat oven to 375°F (190°C). Spread cooled quinoa in a thin, even layer on a baking sheet. Drizzle with olive oil, sprinkle taco seasoning over top, and toss to coat. Bake for 15–20 minutes, stirring halfway through, until crisp and lightly golden. Let cool completely.
- Chop the romaine: Rinse and dry 2 hearts of romaine, then chop into bite-sized pieces.
- Prep the corn: Slice kernels off 2 grilled ears of corn and set aside.
- Assemble the salad: In bowls or on a platter, layer chopped romaine, grilled corn, crispy quinoa, shredded cheese, and any optional toppings like salsa, crushed chips, avocado, or sour cream.
- Add dressing and serve: Drizzle with the creamy spicy dressing and serve with a lime wedge for spritzing, if desired.
Creamy Spicy Dressing
- Mix together the Mayonnaise and Greek Yogurt until fully combined.
- Add white vinegar, hot sauce, garlic, and spices. Whisk or stir to combine.
- Whisk the lime juice into the mixture until you reach your desired consistency. Season with salt, pepper, and any additional spices to taste, including hot sauce if you prefer more heat.
Anonymous says
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cathy says
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