Just look at the explosion of color in this quick and easy rainbow quinoa taco salad!
In a small pot, combine quinoa, water, and sea salt. Bring to a boil, then cover with a lid and reduce heat to simmer. Cook for approximately 15 minutes or until all the water is absorbed.
Meanwhile, combine diced tomato, red onion, cilantro and lime juice to make a fresh salsa.
Drain and rinse the soaked sunflower seeds, then add to a high-powered blender with remaining dressing ingredients. Combine until very smooth.
Just before serving, dress the chopped romaine lettuce in a large mixing bowl with 4 tablespoons of dressing, then divide portions into serving bowls.