Tortilla Quinoa Salad With Lime Cilantro Dressing Recipe

Dec 9, 2013 4:00 pm

A quick, tasty, gluten-free salad recipe for lunch

Tortilla strips give this veggie-friendly quinoa salad a nice crunch.
Tortilla strips give this veggie-friendly quinoa salad a nice crunch.

Blogger Wendy Polisi of CookingQuinoa is a master of the tiny little super-seed, which is why we were excited to receive a quinoa cooking book with recipes besides salads. Quinoa salad is awesome though. Particularly this one, which employs our favorite taco salad ingredients in a much healthier application. 

Reprinted with permission from The Gluten-Free Quintissential Quinoa Cookbook

Servings: 6


6 corn tortillas
olive oil spray
3 cups chopped romaine lettuce
2 cups cooked quinoa
1 1/2 cups cooked black beans, drained and rinsed (about 1 can)
1 cup cherry or grape tomatoes, quartered
1 medium red onion, chopped
1 avocado, pitted, peeled and diced
Cilantro lime dressing
1/4 cup fresh lime juice
2 tablespoons maple syrup (or other liquid sweetener)
1 tablespoon balsamic vinegar
1 jalapeno, seeded and diced
2 cloves garlic, minced
1/2 cup fresh cilantro leaves, chopped
1/2 cup water, plus 1 tablespoon chia seeds or 1/2 cup olive oil
1 teaspoon sea salt
  1. Preheat oven to 350 degrees. Cut tortillas in half and then into ¼-inch strips. Place on a baking sheet and spray with olive oil spray. Salt and pepper to taste. Bake about 10 minutes, turning half way through.
  2. Meanwhile, if using chia gel in place of the oil in the dressing, combine chia seeds and water. Stir well and set aside.
  3. In a large bowl, combine lettuce, quinoa, black beans, tomatoes, red onion and avocado.
  4. Make dressing by combining all ingredients in a food processor or blender and processing until smooth.
  5. Toss salad with desired amount of dressing and top with tortilla strips.

Try out these recipes with quinoa on Food Republic:

Level of Difficulty: 
Prep Time: 
1 hour
Cooking Time: 
10 minutes
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