1cupmonterey jack, cheddar, or Mexican blend cheese
Preheat the oven to 400ºF. Cut corn tortillas in half, then turn 90 degrees and cut six even strips, making 12 strips total for each tortilla. Spread evenly onto a large rimmed baking sheet and spray lightly with cooking oil. Sprinkle evenly with chili powder and ¼ teaspoon salt. Bake 12-15 minutes or until crisp and just beginning to turn golden brown.
While the tortilla strips are baking, prepare the quinoa.
After taking the tortilla strips out, turn the oven down to 375ºF and bake the quinoa according to the recipe instructions.
To assemble the salads, layer quinoa, lettuce, radish, tomatoes, jalapeño, corn, cilantro, cheese, avocado, sour cream, cilantro, and tortilla strips, tossing it all together if desired. Finish with a squeeze of lime juice.
Nutritional information does not include quinoa taco meat. Please refer to the linked recipe to add that nutritional information.