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Rodney's nacho salad
A reinvented nacho salad that'll be a fiesta for your taste buds.
SERVES
2
TO
4
Ingredients
Toppings
- 1 (14.5 ounce) can cooked black beans rinsed and drained
- 1/2 head shredded iceberg lettuce
- 2 cups arugula
- 1 corn on cob, kernels removed
- 2 tablespoons cilantro, chopped
- 1 avocado, sliced or chopped
- 1/2 cup crumbled queso fresco
- Lime wedge
Jalapeno vinaigrette
- 2 jalapeno, seeded and chopped
- ⅓ cup water
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
- 6 tablespoons canola oil
- 2 cloves minced garlic
- 1 tablespoon onion dehydrated onion
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- 1 teaspoon sugar
- Salt to taste
Spanish style quinoa
- ¼ cup chopped onion
- 1 chipotle pepper, chopped
- 1 cup vegetable broth
- ½ cup quinoa
- 2 teaspoons lemon juice squeezed
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ cup chopped roma tomatoes
- 1 garlic clove, minced
- Salt, to taste
Pico de gallo
- 1 roma tomato chopped
- ¼ cup chopped onion
- 1 clove garlic, minced
- ½ lime, juiced
- ½ jalapeno, diced finely
- Handful of cilantro c,hopped finely
Directions
- In a small saucepan add all of the ingredients for the Spanish quinoa in except for the quinoa itself and bring to a boil. When the broth reaches a boil add the quinoa and turn the heat to low, cover, and let it cook for 15 minutes.
- While the quinoa is cooking prepare start the jalapeño vinaigrette by adding all the ingredients to a blender and blending until smooth
- To make the pico de gallo add all the ingredients and mix until well combined
- To prepare your fully loaded nacho salad start with lettuce and arugula and dress it with the vinaigrette then add quinoa, pico de gallo, beans, corn, cilantro, avocado, and top with the cheese.
