Black Bean Quinoa Taco Salad

Chili-lime quinoa and black beans over crunchy romaine with corn, avocado, and cumin-lime crema.

💪 Where's the protein? Right here — 23g

Black beans (12g)
Quinoa (8g)
Cashew crema (3g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓Black beans, 1 cup
✓Cooked quinoa, 3/4 cup
✓Romaine, 2 cups
✓Corn, 1/2 cup
✓Avocado, 1/2
✓Cherry tomatoes, 1/2 cup
✓Cashews, 1/4 cup, soaked
✓Lime, 1
✓Chili powder + cumin, 1 tsp each
✓Tortilla chips, small handful, crushed

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1Warm beans and quinoa with chili powder and cumin.
2Blend cashews, lime, and water into crema.
3Layer romaine, quinoa-bean mix, corn, tomatoes, avocado.
4Drizzle crema, crush chips over the top.

🔪 Starting from raw? The basics (3)

Beans: canned or from dry

Canned is fine everywhere — drain and rinse; one 15-oz can is about 1½ cups. From dry: soak overnight and simmer 60–90 minutes until fully tender.

Cooking quinoa

Rinse first (it rinses off the bitter coating). 1 cup dry + 1¾ cups water: boil, cover, simmer low 15 minutes, rest 5, fluff. Makes about 3 cups.

Soaking cashews

Cover with boiling water for 15 minutes (or cold water for 2+ hours) and drain — that's all 'soaked' means. It's what makes them blend into silky cream.

#salad#high-protein#gluten-free