RSVP “YES” TO THIS RECIPE

This salad is a fiesta in a bowl. And our hummus is a party in your mouth. Together. It’s gonna be a total rager. So, put on your dancing shoes and get out the mixing bowls. Heck. While you’re at it, invite some friends. Host an ACTUAL party. It’ll be off the hook. Just remember to tell your guests that it’s BYODS. We mean bring your own dancing shoes. Not damn sombrero. Sorry for the confusion.

Featuring: Roasted Red Pepper Hummus

Ingredients:

• Serves 4
• 1/2 cup Tribe Roasted Red Pepper Hummus
• 3 tablespoons water
• 2 tablespoons fresh lime juice
• 2 tablespoons extra virgin olive oil
• 1 medium clove garlic, peeled
• sea salt and pepper, to taste
• 2 small corn tortillas, thinly sliced
• more extra virgin olive oil, for drizzling
• 1 head romaine lettuce, thinly sliced
• 2 cups cooked quinoa, seasoned with sea salt & pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup grape tomatoes, sliced in half
• 1 small bunch cilantro, chopped
• 1 avocado, pitted and diced
• 2 scallions, sliced
• lime wedges, for serving

Instructions:

First, preheat the oven to 350°F. Next, make the red pepper hummus dressing. In a blender, blend the five ingredients until very smooth, adding salt and pepper to taste. Transfer to a small jar and chill until ready to use. Next, bake the tortilla strips. Line a large baking sheet with parchment paper. Toss the tortilla strips with a small pour of olive oil and a few pinches of sea salt. Bake for 10 minutes, or until golden and crispy. Now it’s time to assemble the taco salad. In a large bowl, stir together the quinoa, black beans, tomatoes, and cilantro. Season with salt and pepper. Divide the quinoa mixture, romaine, avocado, and tortilla strips between four bowls. Top with sliced scallions and drizzle with red pepper hummus dressing. Serve with lime wedges.