This vibrant quinoa salad recipe is oh so nutritious and manages to be filling but light at the same time. I like to save a little bit of dressing in the fridge to lift up leftovers.
In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion, and pickled jalapeño.
Slice tortillas into thin strips.
Spray a baking sheet with olive oil and add tortilla strips.
Spray again.
Sprinkle with salt and pepper if desired.
Bake for 10-15 minutes, until crispy.
Meanwhile, in a blender or food processor, combine lime juice, chipotle chile, garlic, cilantro, olive oil, maple syrup,, cumin and sea salt. Process until mixture is smooth.
Toss desired amount of dressing with the quinoa mixture.
Plate quinoa and top with avocado and tortilla strips. (If making ahead, wait to put avocado and tortilla strips on at the last minute.)