Mexican Quinoa Salad Recipe

ingredients

1/2 cup quinoa
2 Romaine hearts
1 red bell pepper
1/2 cup crumbled cotija cheese
1 cup shelled fava beans
1 small jicama
1/4 cup tomatillo salsa
2 tablespoons white wine vinegar
1/4 cup vegetable oil
1/2 teaspoon sugar
Salt and pepper
2 handfuls tortilla chips, crushed
Optional protein such as cooked chicken or shrimp

directions

Cook quinoa according to package directions. Spread out a baking sheet and let cool slightly before mixing with the salad.

Meanwhile, cut romaine in 1 inch strips. Wash and dry lettuce then set aside in a salad bowl. Crumble cotija cheese, add to lettuce in the bowl and set aside.

Bring a small pot of salted water to a boil. Cook shelled fava beans for 1-2 minutes just until tender. Drain, spread out on a plate and set aside to cool slightly.

Seed red pepper and cut into thin strips about 1 inch long. Peel jicama and cut into batons about inch long by 1/2 inch wide by 1/8 inch thick then add to salad bowl.

In a small bowl whisk together salsa, vinegar, oil, sugar, salt and pepper to taste. Seasoning may need to be adjusted depending on the acidity and heat of the salsa.

Add cooled quinoa and favas to the salad bowl along with desired amount of salsa salad dressing, tortilla chips, and optional protein. Add additional salt and pepper to taste.

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