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® Crackers and remaining ingredients; mix well.