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Quinoa Salad with Cilantro Jalapeño Dressing


  • Author: Caitlin
  • Prep Time: 10 mins
  • Cook Time: 4 mins
  • Total Time: 14 mins
  • Yield: 4 1x

Ingredients

Scale
  • For the Salad:
  • ~ 2 cups cooked quinoa
  • ~ 2 cups cooked black beans
  • ~ 8 cups shredded lettuce (I used romaine)
  • For the Dressing:
  • 1 jalapeño, half the ribs and seeds removed
  • 1 clove garlic
  • 2 ounces cilantro (about 1 cup packed)
  • 2 Tablespoons lime juice
  • 1/4 teaspoon salt
  • 1 cup Greek yogurt
  • 1 Tablespoon water
  • For the Tortilla Strips:
  • 4 corn tortillas
  • 2 teaspoons oil
  • salt

Instructions

  1. For the Salad: Prep the salad ingredients and arrange in 4 bowls. Set aside.
  2. 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.
  3. 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.
  4. Drizzle the dressing over the salad and top with the crispy tortilla strips. Eat so much of it!

Notes

I removed half the ribs and seeds from the jalapeño because of the spice factor, but feel free to leave ’em in if you’re into that kind of thing.
I used Greek yogurt, but I’d guess that using plain yogurt would work great too – you probably wouldn’t need to thin it out with any water though.
For a dairy-free dressing: swap out the yogurt for avocado instead.

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