Quinoa Cilantro Taco Salad

2 tsp. olive oil
1 tsp. apple cider vinegar
1 tsp. cumin
½ tsp. chili powder
¼ tsp. sea salt
2 tbsp. poppy seeds
1 cup quinoa, cooked
4 cups mixed salad greens
5 fresh chives
½ cup cabbage, shredded
6 cherry tomatoes
1/3 cup sunflower seeds
1 medium red onion, sliced
½ cup fresh cilantro, finely chopped
2 tbsp. fresh parsley, finely chopped
1 medium carrot, cut into matchsticks
1 cup Crunchmaster® Roasted Garlic Multi-Seed Crackers, crushed
1 cup shredded mozzarella cheese
1 ripe avocado, peeled, pitted and sliced
1 papaya, cut into 1/4-inch slices

Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine.

In a large serving bowl, add mixed salad greens; top with quinoa mixture. Add remaining ingredients; mix well.