Southwest Quinoa Taco Salad Bowl

Southwest Quinoa Salad Taco Bowl |

My mom makes this uh-maze-ing Black Bean Salsa. It’s 4 simple main ingredients {black beans + corn + red pepper + red onion} plus 3 ingredients for the dressing {balsamic + dijon + (optional) olive oil}. A little salt and pepper and bam, you’re good to go. It’s a great dip but I also love it over salmon or over a salad as the dressing.

Southwest Quinoa Salad Taco Bowl |

My college buddy and RD blogger Rachel posted the salsa on her blog Delicious Balance not too long ago.  I’d shared the recipe with her for a project in one of our college classes and she loved it as much as I do. She’s been making it since! Smart lady. It really is my go-to salsa for “can you bring an app over for the par-tay?”.

When Rachel shared it I was reminded of its great flavors and wanted to use those for a new dish. So, with that, here ya go. Southwest Quinoa Taco Salad Bowl.

Southwest Quinoa Salad Taco Bowl |

Southwest Quinoa Taco Salad Bowl
Prep time
Cook time
Total time
This recipe makes more quinoa salad and beef than is needed for the 2 servings the recipe's written for. If you're making this for 4 servings, just up the salad ingredients and you'll have enough quinoa and beef. The leftover quinoa is even better the next day and can be eaten on its own! I stirred the leftover beef into some eggs in the AM and some more on a salad later the next day.
Serves: 2
Southwest Quinoa Salad
  • 1 cup quinoa
  • 2 cups water
  • 2 cloves garlic, minced
  • 2 limes, zested (we'll use the juice later!)
  • 1½ teaspoons chili powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 15 oz can corn, drained and rinsed
  • 15 oz can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 lime, juiced
  • 1 tablespoon coconut oil
  • 1 pound grass-fed beef
  • ½ teaspoon each salt and pepper
  • ½ teaspoon cumin
  • 1 head romaine, chopped
  • 1 lime, juiced
  • 1 tablespoon extra virgin olive oil
  • 1 tomato, diced
  • 1 avocado, sliced
  • ¼ cup sour cream
  1. In a medium saucepan combine quinoa, water, garlic, lime zest, chili powder, salt and pepper. Bring to a boil, then cover and reduce to a simmer for 15 minutes.
  2. While the quinoa cooks, add the corn, black beans, bell pepper and juice of 1 lime to a large mixing bowl. Once the quinoa is cooked, allow it to cool slightly then add it and stir to combine. Set aside.
  1. Heat a heavy bottom skillet over medium - medium high. Add coconut oil. Season beef with salt, pepper, and cumin. Add beef to the pan and don't stir for at least 3 min or until browned. Then continue cooking and break up the meat with a spoon for another 5-7 minutes or until cooked.
  1. Toss the romaine with the juice of one lime and olive oil. Season with salt and pepper.
  2. To assemble, plate the dressed romaine on the bottom of your dish. Top with quiona salad, beef, tomato, avocado and sour cream.


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