Mexican Quinoa Chop Salad with Avocado Cilantro Dressing

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Jillian Michaels is cooking up something delicious! This recipe came from her new personal training app you can sign up for a 7-day free trial by going here: www.jillianmichaels.com/app. Who says healthy can’t be delicious too?
Mexican Quinoa Chop Salad with Avocado Cilantro Dressing

Serving Size: 4

Calories per serving: 350

Ingredients

  • 1 red bell pepper, diced 
  • 1 carrot, grated/shredded 
  • 1 cup jicama, diced 
  • 1/2 small red onion, diced 
  • 1- 15oz can black beans, drained and rinsed 
  • 1 cup cherry tomatoes, halved 
  • 1 scallion, end removed and sliced into rounds 
  • 1 jalapeno, diced (optional) 
  • 2 cups romaine lettuce, chopped 
  • 1/4 cup cooked quinoa 
  • 1/4 cup pepitas (pumpkin seeds) 
  • 1 avocado 
  • 1/2 cup whole cilantro leaves 
  • 1 lime, juiced 
  • 3/4 teaspoon salt 
  • 1/2 cup water 
  • 1/4 teaspoon black pepper 
  • 1 garlic clove 
  • 1/4 teaspoon ground cumin 
  • 2 teaspoons apple cider vinegar 
  • 1 tablespoon olive oil
  • Dressing 
  • 1 avocado
  • 1/2 cup whole cilantro leaves
  • 1/2 lime, juiced
  • 3/4 teaspoon salt
  • 1/2 cup water
  • 1/4 teaspoon black pepper
  • 1 garlic clove
  • 1/4 teaspoon ground cumin
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon olive oil

Directions

  1. Chopped Salad - Combine the remaining salad ingredients (except pepitas) in a large bowl. Toss salad with dressing. Top with pepitas.
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BestRecipes is a digest-sized recipe magazine founded with the goal of making cooking fun and approachable, BestRecipes uses fresh ingredients and simple steps to make "getting dinner on the table" easier for everyone.

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