Tortilla Quinoa Salad With Lime Cilantro Dressing

• 6 corn tortillas
• olive oil spray
• 3 cups chopped romaine lettuce
• 2 cups cooked quinoa
• 1 1/2 cups cooked black beans, drained and rinsed (about 1 can)
• 1 cup cherry or grape tomatoes, quartered
• 1 medium red onion, chopped
• 1 avocado, pitted, peeled and diced
• 1/4 cup fresh lime juice
• 2 tablespoons maple syrup (or other liquid sweetener)
• 1 tablespoon balsamic vinegar
• 1 jalapeno, seeded and diced
• 2 cloves garlic, minced
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 cup water, plus 1 tablespoon chia seeds or 1/2 cup olive oil
• 1 teaspoon sea salt

1. Preheat oven to 350 degrees.
2. Cut tortillas in half and then into 1/4-inch strips.
3. Place on a baking sheet and spray with olive oil spray.
4. Salt and pepper to taste.
5. Bake about 10 minutes, turning half way through.
6. Meanwhile, if using chia gel in place of the oil in the dressing, combine chia seeds and water.
7. Stir well and set aside.
8. In a large bowl, combine lettuce, quinoa, black beans, tomatoes, red onion and avocado.
9. Make dressing by combining all ingredients in a food processor or blender and processing until smooth.
10. Toss salad with desired amount of dressing and top with tortilla strips.

corn tortillas, olive oil spray, romaine lettuce, quinoa, black beans, cherry, red onion, avocado, lime juice, maple syrup, balsamic vinegar, jalapeno, garlic, fresh cilantro, water, salt

Taken from www.foodrepublic.com/recipes/tortilla-quinoa-salad-with-lime-cilantro-dressing-recipe/ (may not work)