Quinoa Cilantro Taco Salad

Weekly Recipe: 
NonWeekly
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Serves 4

2 teaspoons olive oil

1 teaspoon apple cider vinegar

1 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon sea salt

2 tablespoons poppy seeds

1 cup quinoa, cooked

4 cups mixed salad greens

5 fresh chives

1/2 cup cabbage, shredded

6 cherry tomatoes

1/3 cup sunflower seeds

1 medium onion, sliced

1/2 cup fresh cilantro, finely chopped

2 tablespoons fresh parsley, finely chopped

1 medium carrot, cut into matchsticks

1 cup Crunchmaster Roasted Garlic Multi-Seed Crackers, crushed

1 cup shredded mozzarella cheese

1 ripe avocado, peeled, pitted, and sliced

1 papaya, cut into 1/4-inch slices

Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds, and quinoa in a large mixing bowl: gently toss to combine. In a large serving bowl, add mixed salad greens, and top with quinoa mixture. Add remaining ingredients: mix well. Source: crunchmaster.com