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A salad with black beans, cortina cheese , red pepper, cilantro, and avocado
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Southwest Quinoa Salad with Pickled Jalapeño Tahini Dressing

This Southwest Quinoa Salad with Pickled Jalapeno Tahini Dressing is flavor overload! Quinoa, fresh tomatoes, avocado, cilantro, and cotija cheese top a bed of greens and is drizzled with a spicy and tangy pickled jalapeno tahini dressing.
Prep Time10 minutes
Cook Time0 minutes
Course: Main Course
Cuisine: American
Keyword: Black Beans, Cilantro, Pickled Jalapeno, Salad, Tahini, Tomatoes
Servings: 1 serving

Ingredients

  • 2 cups romaine lettuce
  • 1/4 cup cooked quinoa
  • 1/4 cup black beans
  • 1/4 cup tomatoes, sliced
  • 1/4 cup avocado, sliced
  • 2 Tbsp red pepper, chopped
  • 2 Tbsp cilantro, chopped
  • 2 Tbsp Pickled Jalapenos
  • 1 Tbsp cotija cheese

For the Pickled Jalapeno Tahini Dressing:

  • 1 Tbsp tahini
  • 1 Tbsp pickled jalapeno brine
  • 1 tsp dijon mustard
  • 1/4 tsp cumin
  • Pinch salt
  • Warm water

Instructions

  • Add all ingredients for the salad to a large bowl.
  • Add ingredients for the dressing to a small glass jar. Add 1 teaspoon of warm water: this will help dissolve the tahini. Shake vigorously to combine. Add more warm water if you want the dressing a little thinner, adding just 1 teaspoon at a time.
  • Drizzle over the salad and toss combine!