Azteca Rustic Quinoa & Cauliflower Salad
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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
Cook
15m
Servings
2
Preheat you oven to 350 degrees and prepare your 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
