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Quinoa Taco Salad
Ingredients
- Extra virgin olive oil, as needed
- Juice from 2 medium, juicy limes
- Sea salt, to taste
- 2-3 tablespoons fresh chopped cilantro or parsley
- 1 half small red or purple onion, diced fine
- 1 small yellow bell pepper, cored, seeded, diced fine
- 1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)
- 1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
- Gluten-free tortilla chips
- 1 large avocado, pitted, peeled, diced
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