Quinoa Cilantro Taco Salad
Crackers
- 1 cup Crunchmaster Crackers, crushed
Oils & Vinegars
- 2 tbsp. olive oil
- 1 tsp. apple cider vinegar
Baking & Spices
- 1 tsp. cumin
- ½ tsp. chili powder
- ¼ tsp. sea salt
Nuts & Seeds
- 2 tbsp. poppy seeds
- 1/3 cup sunflower seeds
Pasta & Grains
- 1 cup quinoa, cooked
Produce
- 4 cups mixed salad greens
- 5 fresh chives
- ½ cup cabbage, shredded
- 6 cherry tomatoes
- 1 medium red onion, sliced
- ½ cup fresh cilantro, finely chopped
- 2 tbsp. fresh parsley, finely chopped
- 1 medium carrot, cut into matchsticks
- 1 ripe avocado, peeled, pitted and sliced
- 1 papaya, cut into 1/4-inch slices
Dairy
- 1 cup shredded mozzarella cheese
Directions
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 crushed Crunchmaster Crackers and remaining ingredients; mix well.
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