Quinoa Salad with Cilantro Jalapeño Dressing

Print Pin

5 from 1 vote

Quinoa Salad with Cilantro Jalapeño Dressing

A quick and easy quinoa salad bowl with black beans and a tasty Southwestern cilantro jalapeno dressing.

Course Main Course

Cuisine Southwestern

Prep Time 10

Cook Time 4

Total Time 14

Servings

Calories 559kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

For the Salad:

2 cups quinoa cooked
2 cups black beans cooked
8 cups lettuce shredded, 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
¼ teaspoon salt
1 cup Greek yogurt
1 Tablespoon water

For the Tortilla Strips:

4 corn tortillas
2 teaspoons oil
salt

Instructions

Salad

Prep the salad ingredients and arrange in 4 bowls. Set aside.

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.

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!

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.

Nutrition