Creado con IA
Takis Long Head Spiced Quinoa Salad
30 min 253 kcal por ración Fácil
Ingredientes
4 Raciones
- dry quinoa160 g
- olive oil1 tablespoon
- chili powder1 teaspoon
- smoked paprika1 teaspoon
- cumin0,5 teaspoon
- garlic powder0,5 teaspoon
- red bell pepper, diced1 medium
- cherry tomatoes, halved1 cup
- cilantro, chopped0,25 cup
- crushed gluten-free spicy tortilla chips (Takis style)40 g
- lime juice2 tablespoons
Preparación
- 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
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
In a small bowl, mix together the olive oil, chili powder, smoked paprika, cumin, garlic powder, and lime juice to create the dressing.
- 4
In a large mixing bowl, combine the cooled quinoa, diced red bell pepper, halved cherry tomatoes, and chopped cilantro.
- 5
Pour the dressing over the salad and toss well to combine.
- 6
Just before serving, sprinkle the crushed gluten-free spicy tortilla chips (Takis style) over the top for crunch and extra flavor.
- 7
Serve immediately and enjoy your Takis Long Head Spiced Quinoa Salad!
