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Azteca rustic quinoa & cauliflower salad

Cook 15 min. | Servings 2

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azteca rustic quinoa & cauliflower salad


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.


  1. Preheat you oven to 350 degrees and prepare your 1 box Azteca Taco Salad Shell as directed.
  2. Once cooled, add 1 cup of prepared quinoa and 2 cups of mixed rustic greens.
  3. Add other toppings to taste: broccoli, cauliflower, cherry tomatoes, kumquats, pomegranate seeds, pepitas.
  4. Finish with crumbled goat cheese and drizzle with orange vinaigrette.
  5. 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

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