Tortilla Quinoa Salad w/Cilantro Lime Dressing
From Inspired by Cooking with Quinoa
Yield 6 - 8 servings
6 corn tortillas
olive oil spray
5 oz pkg organic spring mix
2 C cooked quinoa
1 15 oz can black beans, drained and rinsed
12-15 grape or cherry tomatoes, quartered
2-3 green onions, thinly sliced
1 avocado, pittted, peeled and diced
1/4 C fresh lime juice
1 Tbsp maple syrup
1/2 Tbsp balsamic vinegar
1 clove garlic, minced
1 Tbsp finely chopped cilantro
1/4 C extra virgin olive oil
1/4 tsp sea salt
1. Preheat oven to 350 degrees. Cut tortillas in half and then into 1/4 inch strips. Place on baking sheet and spray with olive oil. Salt and pepper to taste. Bake about 10 minutes, turning half-way through.
2. In a large bowl, combine lettuce, quinoa, black beans, tomatoes, onions and avacado.
3. Prepare dressing by adding all ingredients into a small food processor or blender. Process until smooth.
4. Toss salad with dressing and top with tortilla strips.
If you don't have a small blender or food processor to make the dressing, you can use a whisk as long as the cilantro and garlic are finely chopped.
Try this salad and tell me what you think. Would you add jalapeno to this recipe?