Quinoa Salad with Cilantro Jalapeño Dressing
Try this Quinoa Salad with Cilantro Jalapeño Dressing recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- salt
- 1 clove garlic
- 1 tablespoon water
- 2 tablespoons lime juice
- 2 teaspoons oil
- for the salad:
- for the dressing:
- 1 cup greek yogurt
- 4 corn tortillas
- ~ 2 cups cooked quinoa
- ~ 2 cups cooked black beans
- ~ 8 cups shredded lettuce (i used romaine)
- 1 jalapeã±o, half the ribs and seeds removed
- 2 ounces cilantro (about 1 cup packed)
- for the tortilla strips:
- Carbohydrate 14.1561154169397 g
- Cholesterol 0.153125 mg
- Fat 9.8242758333356 g
- Fiber 1.82822921934407 g
- Protein 2.14915937501362 g
- Saturated Fat 1.30304458333359 g
- Serving Size 1 1 Serving (71g)
- Sodium 19.0200208333982 mg
- Sugar 12.3278861975957 g
- Trans Fat 0.517028333334338 g
- Calories 149 calories
For the Salad: Prep the salad ingredients and arrange in 4 bowls. Set aside.For the Dressing: Combine all the dressing ingredients (EXCEPT the water) in a blender or food processor and process until very smooth. Add water to thin it out as necessary at the end.For the Tortilla Strips: Warm the oil in a medium pan over medium-high heat. Cut the tortillas into small strips and add to the pan. Coat with the oil and fry/sauté until crispy, about 4ish minutes. Sprinkle with a little salt. Once cooled, store leftovers in an airtight container at room temperature.Drizzle the dressing over the salad and top with the crispy tortilla strips. Eat so much of it!
