Quinoa Cilantro Taco Salad

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.