Quinoa Cilantro Taco Salad

By: Crunchmaster

Crunchmaster Multi-Seed crackers added to a quinoa taco salad for crunch.

Make This

Ingredients

Crackers
1 cup Crunchmaster^® Roasted Garlic Multi-Seed 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^® Roasted Garlic Multi-Seed Crackers and remaining ingredients; mix well.

Quinoa Cilantro Taco Salad

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Ingredients

Directions

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