Quinoa Lentil Taco Salad Vegan

Prep Time
Cook Time
Ready In

"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 is 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 by Step Method

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



No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • If using canned lentils, make sure to rinse and drain them before adding to the recipe.
  • If using frozen corn, thaw it before adding to the recipe.

  • Olive oil: Coconut oil - Coconut oil has a higher smoke point than olive oil, making it a better choice for high-heat cooking.
  • Lime juice: Lemon juice - Lemon juice has a sharper flavor than lime juice, which adds a nice zing to the salad.

Southwestern Quinoa Lentil Taco Salad Replace the cilantro with fresh parsley and add 1/4 cup of diced jalapeno peppers, 1/4 cup of diced green onion, and 1/2 cup of diced bell pepper. Replace the cumin with 1 teaspoon of chili powder and 1 teaspoon of smoked paprika. Replace the olive oil with 1/4 cup of avocado oil. Serve with tortilla strips instead of chips.

Vegan Guacamole: A creamy and flavorful vegan guacamole that is the perfect accompaniment to the Quinoa Lentil Taco Salad. The guacamole adds a delicious creaminess to the salad and the flavors of the guacamole and the salad complement each other perfectly.

Vegan Black Bean Soup: A hearty and flavorful vegan black bean soup that is the perfect accompaniment to the Quinoa Lentil Taco Salad. The soup adds a delicious smoky flavor to the salad, and the combination of the two dishes creates a balanced and satisfying meal.


Q: How do I cook the quinoa?

A: To cook the quinoa, rinse it with cold water and then add it to a pot with two cups of water. Bring the water to a boil, then reduce the heat to low and simmer for 15 minutes or until the quinoa is cooked. Drain any excess water and fluff with a fork before adding to the salad.

Q: What are the health benefits of quinoa?

A: Quinoa is a nutritious grain that is high in protein, fiber, vitamins, and minerals. It is also a good source of antioxidants, which can help reduce inflammation and protect against disease. Quinoa is gluten-free and can be a great alternative to wheat-based grains.

2 Reviews


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)

You'll Also Love

Fun facts:

Fun Fact 1: Quinoa is a popular superfood that has been around for centuries and was a staple of the Incan Empire. It is a gluten-free grain-like seed that is high in protein and has a nutty flavor.

Fun Fact 2: Lentils are a popular legume that have been around for thousands of years and were even mentioned in the Bible. They are a great source of plant-based protein and are a favorite among vegetarians and vegans alike.