Tortilla Quinoa Salad with Cilantro Lime Dressing

We went to my brother's to watch the Super Bowl and I brought Tortilla Quinoa Salad with Cilantro Lime Dressing. I put it together with several modifications from the original recipe. But after eating it that Sunday, I made a few more changes and voila—the salad is perfect! My hubby brought the salad to his Tuesday meeting pot luck and it was a hit!

Tortilla Quinoa Salad w/Cilantro Lime Dressing

From Inspired by Cooking with Quinoa

Yield 6 - 8 servings

Category Salad

Cuisine Vegan

Ingredients

6 corn tortillas

olive oil spray

5 oz pkg organic spring mix

2 C cooked quinoa

1 15 oz can black beans, drained and rinsed

12-15 grape or cherry tomatoes, quartered

2-3 green onions, thinly sliced

1 avocado, pittted, peeled and diced

Dressing:

1/4 C fresh lime juice

1 Tbsp maple syrup

1/2 Tbsp balsamic vinegar

1 clove garlic, minced

1 Tbsp finely chopped cilantro

1/4 C extra virgin olive oil

1/4 tsp sea salt

Directions

1. Preheat oven to 350 degrees. Cut tortillas in half and then into 1/4 inch strips. Place on baking sheet and spray with olive oil. Salt and pepper to taste. Bake about 10 minutes, turning half-way through.

2. In a large bowl, combine lettuce, quinoa, black beans, tomatoes, onions and avacado.

3. Prepare dressing by adding all ingredients into a small food processor or blender. Process until smooth.

4. Toss salad with dressing and top with tortilla strips.

If you don't have a small blender or food processor to make the dressing, you can use a whisk as long as the cilantro and garlic are finely chopped.

Try this salad and tell me what you think. Would you add jalapeno to this recipe?