Quinoa Cilantro Taco Salad

Quinoa Cilantro Taco Salad

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From: Crunchmaster(R)

This super-satisfying salad gets a whole-grain boost from cooked quinoa and crumbled whole-grain crackers.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon sea salt
  • 2 tablespoons poppy seeds
  • 1 cup cooked quinoa
  • 4 cups mixed salad greens
  • 5 fresh chives
  • ½ cup shredded cabbage
  • 6 cherry tomatoes
  • ⅓ cup sunflower seeds
  • 1 medium red onion, sliced
  • ½ cup finely chopped fresh cilantro
  • 2 tablespoons finely chopped fresh parsley
  • 1 medium carrot, cut into matchsticks
  • 1 cup Crunchmaster® Roasted Garlic Multi-Seed Crackers, crushed
  • 1 cup shredded mozzarella cheese
  • 1 ripe avocado, pitted, peeled and sliced
  • 1 papaya, cut into ¼-inch slices

Preparation

  • Prep

  • Ready In

  1. Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine.
  2. In a large serving bowl, add mixed salad greens; top with quinoa mixture. Add crushed Crunchmaster(R) Crackers and remaining ingredients; mix well.
  • This content is produced or commissioned by our brand partner, TH Foods. This content is not written by, and does not necessarily reflect the views of, EatingWell.com.

Nutrition information

  • Serving size: ⅙ of recipe
  • Per serving: 340 calories; 18 g fat(-1 g sat); 7 g fiber; 33 g carbohydrates; 11 g protein; 10 mg cholesterol; 6 g sugars; 290 mg sodium;
  • Carbohydrate Servings: 2

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