Quinoa Lentil Taco Salad -Vegan

"I went to a popular local vegan restaurant and ordered a taco salad which I absolutely loved. When I left the restaurant my mission was to try and replicate the recipe, well it took me a few tries until I was happy with my “copycat” version of it and I think my efforts are well worth it. Serve this with tortilla chips to scoop up with."

Original recipe yields 4 servings


  • Serving Size: 1 (288.3 g)
  • Calories 568.7
  • Total Fat - 22.3 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 0 mg
  • Sodium - 320.3 mg
  • Total Carbohydrate - 74.9 g
  • Dietary Fiber - 24.3 g
  • Sugars - 4.7 g
  • Protein - 20.3 g
  • Calcium - 75.1 mg
  • Iron - 6.9 mg
  • Vitamin C - 58.6 mg
  • Thiamin - 0.7 mg

Step 1

Mix together the cooked quinoa, lentils and chopped cilantro; set aside.

Step 2

Whisk together the olive oil, lime juice, garlic, cumin, chili powder, paprika, salt and cayenne and gently mix with the quinoa mixture.

Step 3

Top with the remaining ingredients and serve with your favorite corn tortilla chips to scoop up with.

Step 4


Tips & Variations

No special items needed.



Yummy and a really a great change of pace. We loved the taste and what’s better is the quinoa and lentil alternative with no loss of flavor or enjoyment. Followed as written, except left out the corn seeing we were having it with corn cakes. Through my hurried rushing, wound up making more of the quinoa, therefore adjusted the ingredients proportionately to compensate. So good and kept on sneaking it by spoonfuls. Thank you, Bea, for sharing. Made it "For your Consideration" tag game.

review by:
(26 Dec 2022)


Delicious! Love the quinoa/lentil base, used 1/2 cup white and 1/2 cup red quinoa and had lots left over for another salad! Subbed the corn for peas as I forgot to buy it. Otherwise made as directed for a very wonderful dinner in this heat! Definitely a make again recipe. Thank you for sharing Bea! Made for Billboard Recipe Tag.

review by:
(16 Aug 2022)