Takis Long Head Spiced Quinoa Salad

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa with 320 ml (about 1 1/3 cups) of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.

2. 2

   Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and allow to cool to room temperature.

3. 3

   In a small bowl, mix together the olive oil, chili powder, smoked paprika, cumin, garlic powder, and lime juice to create the dressing.

4. 4

   In a large mixing bowl, combine the cooled quinoa, diced red bell pepper, halved cherry tomatoes, and chopped cilantro.

5. 5

   Pour the dressing over the salad and toss well to combine.

6. 6

   Just before serving, sprinkle the crushed gluten-free spicy tortilla chips (Takis style) over the top for crunch and extra flavor.

7. 7

   Serve immediately and enjoy your Takis Long Head Spiced Quinoa Salad!