Tortilla Quinoa Salad With Lime Cilantro Dressing

Name: Tortilla Quinoa Salad With Lime Cilantro Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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.
2
Cut tortillas in half and then into 1/4-inch strips.
3
Place on a baking sheet and spray with olive oil spray.
4
Salt and pepper to taste.
5
Bake about 10 minutes, turning half way through.
6
Meanwhile, if using chia gel in place of the oil in the dressing, combine chia seeds and water.
7
Stir well and set aside.
8
In a large bowl, combine lettuce, quinoa, black beans, tomatoes, red onion and avocado.
9
Make dressing by combining all ingredients in a food processor or blender and processing until smooth.
10
Toss salad with desired amount of dressing and top with tortilla strips.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 corn tortillas, olive oil spray, 3 cups chopped romaine lettuce, 2 cups cooked quinoa, and more.

Yes, Tortilla Quinoa Salad With Lime Cilantro Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!