Our Azteca rustic quinoa & cauliflower salad recipe is super healthy and simple to make. The key is our rustic quinoa style!
Ingredients
Quinoa, prepared
Baby Kale or Rustic Greens salad mix
Cherry Tomatoes, cut in half
Blanched and chopped broccoli
Cauliflower, chopped
Kumquats, sliced and de-seeded (or mandarin oranges)
Pomegranate seeds
Salted and roasted Pepitas
Crumbled goat cheese, or another variety if you have a favorite
Your protein of choice, grilled, seared, or roasted. Salmon, steak, chicken, tofu, or tempeh would all work great.
Directions
- Preheat you oven to 350 degrees and prepare your 1 box Azteca Taco Salad Shell as directed.
- Once cooled, add 1 cup of prepared quinoa and 2 cups of mixed rustic greens.
- Add other toppings to taste: broccoli, cauliflower, cherry tomatoes, kumquats, pomegranate seeds, pepitas.
- Finish with crumbled goat cheese and drizzle with orange vinaigrette.
- Orange Vinaigrette Salad Dressing Recipe
1/2 cup extra virgin olive oil
2 Tbsp apple cider vinegar
1 Tbsp orange juice
1 Tbsp honey
1 Tbsp dijon mustard
2 medium garlic cloves, pressed
1/2 tsp salt
A pinch of pepper
