Quinoa… have you heard about it? Quinoa is a small seed and a good source of protein, iron, and fiber. Quinoa is a quick way to get in a serving of whole grains. Is about the couscous size and it cooks in about 20 minutes. The only tip when cooking quinoa ([KEEN-wah] is to rinse it until water doesn’t comes white otherwise it will taste bitter. This great recipe of Tortilla Quinoa Salad with Cilantro Lime Dressing from Cooking Quinoa is fun, easy and delicious. Give it a try, is not only delicious but is amazingly good for you.
Tortilla Quinoa Salad with Cilantro Lime Dressing
- 1 1/2 cups cooked quinoa
- 1 1/2 cups black beans
- 1 cup corn, thawed
- 1 tomato, seeded and diced
- 1/2 red onion, slivered
- 2 tablespoons pickled jalapeño, diced
- 4 corn tortillas
- 1/4 cup lime juice
- 1/2 – 1 chipotle chilie in adobo sauce (The dish will be HOT if you use 1)
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon honey or agave nectar
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 avocado, diced
- Preheat oven to 350 degrees.
- In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion and pickled jalapeño.
- Slice corn tortillas into thin strips.
- Spray a baking sheet with olive oil and add tortilla strips.
- Spray again.
- Sprinkle with salt and pepper if desired.
- Bake for 10-15 minute, until crispy. (Check often to make sure the tortillas don’t burn – I was using homemade tortillas and they took closer to 15 minutes. I’m guessing store bought may not take as long.)
- Meanwhile, in a blender or food processor, combine lime juice, chipotle Chile, garlic, cilantro, olive oil, honey or agave nectar, cumin and sea salt.
- Process until mixture is smooth.
- Toss with quinoa mixture.
- Plate quinoa and top with avocado and tortilla strips. (If making ahead, wait to put avocado and tortilla strips on at the last minute.
- Store leftover tortilla strips in an air tight bag, and return to oven to crisp if desired prior to serving.)