Quinoa Taco Salad

This is definitely NOT a low-calorie food but it gets high marks in the cruelty-free department as it has no meat or dairy. Processed food is involved, which isn’t ideal, but when looking for an ole familiar taste, look no further.

This happens to be a great “transition” food for people who are either new to vegetarian/veganism OR are your omni-friends and you need something for a food day or pot luck.

The quinoa does need to cool which means, you have to cook it long before you want to consume.


A recipe by Willowbrook Farms Animal Sanctuary Co-Founder, Cris Porter


  • 1.5 cups dry quinoa
  • 3 cups water
  • 2 Tablespoons Taco Seasoning
  • 2 medium tomatoes, diced
  • 1 cups tortilla chips, your preferred brand, crunched to bits
  • 2 green onions, diced
  • 1 can black beans, drained
  • 1/2 cup salsa
  • 1/4 cup Western salad dressing


  1. Over high heat, bring water, quinoa, and taco seasoning to a boil.
  2. Once the quinoa is boiling, turn to a low heat and let boil for approximately 20 minutes or until done (all water should be absorbed and quinoa is tender).
  3. Set the quinoa aside to cool for several hours (minimum 3 hours).
  4. Once the quinoa has cooled, put it and all the remaining ingredients into a large bowl and mix thoroughly. If you like a wetter mixture, add more Western salad dressing and/or salsa.

Serve cold, enjoy!

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