Step 1

1 Cook the quinoa: Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa; cook 18 to 20 minutes, or until tender. Drain thoroughly and set aside.

Step 2

2 Prepare the ingredients: While the quinoa cooks, wash and dry the fresh produce. Stack the tortillas; cut in half, then into strips. Quarter and deseed the lemon. Quarter the lime. Pit, peel and slice the avocado; toss with the juice of 1 lemon wedge and season with salt and pepper. Halve the squash; remove and discard the seed. Cut the squash into ¼-inch-thick sticks; toss with the juice of 1 lemon wedge and season with salt and pepper. Cut off and discard the root end of the lettuce; separate the leaves. Thinly slice the radishes. Cut the cheese into 4 equal-sized slices.

Step 3

3 Toast the tortilla strips: While the quinoa continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tortilla strips. Cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

Step 4

4 Cook the cheese: While the quinoa continues to cook, season the cheese slices on both sides with half the spice blend. In the same pan used to toast the tortilla strips, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned cheese slices and cook 1 to 2 minutes per side, or until golden brown. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.

Step 5

5 Make the dressing: In a medium bowl, combine the remaining spice blend, the juice of all 4 lime wedges and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Step 6

6 Finish & plate your dish: In a large bowl, combine the radishes, arugula, avocado, squash, lettuce (tearing the leaves just before adding), toasted tortilla strips and cooked quinoa; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); gently toss to coat. Halve the cooked cheese slices on an angle. Divide the cooked cheese and finished salad between 2 dishes. Enjoy!

Step 7

1 Cook the quinoa: Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa; cook 18 to 20 minutes, or until tender. Drain thoroughly and set aside.

Step 8

2 Prepare the ingredients: While the quinoa cooks, wash and dry the fresh produce. Stack the tortillas; cut in half, then into strips. Quarter and deseed the lemon. Quarter the lime. Pit, peel and slice the avocado; toss with the juice of 1 lemon wedge and season with salt and pepper. Halve the squash; remove and discard the seed. Cut the squash into ¼-inch-thick sticks; toss with the juice of 1 lemon wedge and season with salt and pepper. Cut off and discard the root end of the lettuce; separate the leaves. Thinly slice the radishes. Cut the cheese into 4 equal-sized slices.

Step 9

3 Toast the tortilla strips: While the quinoa continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tortilla strips. Cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

Step 10

4 Cook the cheese: While the quinoa continues to cook, season the cheese slices on both sides with half the spice blend. In the same pan used to toast the tortilla strips, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned cheese slices and cook 1 to 2 minutes per side, or until golden brown. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.

Step 11

5 Make the dressing: In a medium bowl, combine the remaining spice blend, the juice of all 4 lime wedges and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Step 12

6 Finish & plate your dish: In a large bowl, combine the radishes, arugula, avocado, squash, lettuce (tearing the leaves just before adding), toasted tortilla strips and cooked quinoa; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); gently toss to coat. Halve the cooked cheese slices on an angle. Divide the cooked cheese and finished salad between 2 dishes. Enjoy!