Blackened Pepper & Quinoa Taco Salad

This is a tasty, Southwestern taco salad with blackened peppers and quinoa. I love this for a healthy weeknight dinner or lunch.

adapted from: The Love & Lemons Cookbook
serves: 4

2 corn tortillas, sliced into thin strips (or you can use crushed tortilla chips)
extra-virgin olive oil
sea salt
4 Anaheim or bell peppers
1 1/2 cups cooked red quinoa
1 1/2 cups canned black beans, drained & rinsed, or homemade
2 radishes, thinly sliced
1 cup halved cherry tomatoes
1/4 cup pepitas (pumpkin seeds), toasted
1 avocado, diced or sliced
1 jalapeño, sliced (optional)
lime slices for serving


2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice, plus more to taste
1/4 teaspoon honey
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon chili powder
sea salt & freshly ground pepper

1 recipe chili-spiced yogurt (recipe follows)



Preheat the oven to 400 F. Line a baking sheet with parchment paper. Add the tortilla strips to the baking sheet and toss with a drizzle of olive oil and a pinch of salt. Bake about 7 minutes, or until crispy. Remove from the oven and set aside.

Heat a grill or grill pan to medium-high heat. Place the peppers on the grill or grill pan and use tongs to rotate them every few minutes until each side is lightly blackened, about 10 minutes. (You can also do this on the stove-top if you have a gas oven. Just place the peppers on the grates and rotate with heat-safe tongs.) Remove the peppers from the heat and let cool for several minutes. Slice off the stems and remove any loose, blistered skin. Cut the peppers in half vertically, remove the seeds, and slice in 1/4 inch strips.


Make the dressing; In a small bowl, whisk together the olive oil, lime juice, honey, cumin, coriander, chili powder, and a pinch of salt and pepper.

Assemble the salad: In a large bowl, combine the peppers with the quinoa, black beans, radishes, cherry tomatoes, pepitas, and jalapeño, if using. Pour the dressing over the salad. Gently mix in the avocado and top with the baked tortilla strips or crushed tortilla chips. Season with more salt, pepper, and lime juice to taste.

Serve with the chili-spiced yogurt and the lime slices.


Chili-Spiced Yogurt

1/2 cup Greek yogurt
1 to 2 teaspoons chili powder
2 teaspoons fresh lime juice
1/4 teaspoon honey
sea salt & freshly ground pepper

In a small bowl, stir to combine.



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