Ingredients

• 2 hearts of Romaine, chopped
• 2 cups Red Cabbage, sliced thin
• 1 cup Quinoa
• 2 cups Chicken Broth
• 1 Red Bell Pepper, diced
• 1 cup of halved Grape Tomatoes
• 1 Avocado, pitted and cubed
• 1 Lime, quartered
• ⅓ cup SOOC Chipotle Olive Oil
• 2 tsp Orange zest
• 1 Tbsp Orange Juice
• ½ tsp dried Oregano
• ½ cup SOOC Tangerine Balsamic Vinegar
• 1 tsp ground Cumin
• Sea salt to taste

Products used: Chipotle Olive Oil , Tangerine Balsamic Vinegar

Instructions

• In a small saucepan over high heat, bring both the chicken broth and the quinoa to a boil. Once boiling, reduce to a simmer and cook for approximately 15 minutes or until the broth has absorbed. Salt to taste.
• Meanwhile, in a large salad bowl, combine the romaine, red cabbage, bell pepper, tomatoes, and avocado. Toss every so slightly to mix thoroughly.
• To make the vinaigrette, in a small bowl whisk together the SOOC Chipotle Olive Oil, orange zest, orange juice, dried oregano, SOOC Tangerine Balsamic, ground cumin, and sea salt to taste.
• When assembling each plate, top your greens with the quinoa, a squeeze of lime, and your Chipotle Tangerine Vinaigrette. Add in blackened chicken, taco meat, or even steak if you wish. Enjoy!