Recipe Image

Quinoa Cilantro Taco Salad

  • 20 m
  • 20 m
Crunchmaster®
“This super-satisfying salad gets a whole-grain boost from cooked quinoa and crumbled whole-grain crackers.”

Ingredients

    • 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

Directions

  • 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.
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