Make the Cucumber Jalapeño Ranch dressing: In a high-speed blender, blend the almonds, almond milk, cucumber, lime juice, lime zest, vinegar, onion powder, garlic powder, jalapeño, salt, and several grinds of black pepper. Chill until ready to use.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the tortilla strips with a drizzle of olive oil and a few pinches of salt. Bake for 10 to 12 minutes, or until crispy.
Make the Spiced quinoa: In a medium pot, combine the quinoa, black beans, olive oil, lime juice, lime zest, chili powder, smoked paprika, maple syrup, salt, and several grinds of black pepper. If desired, heat until warmed through, then stir in the scallions. This can also be served cold.
Assemble the taco bowls with the romaine, Spiced quinoa, corn, tomatoes, jalapeño and avocado, if using, and the tortilla strips. Top with the cilantro and drizzle with the Cucumber Jalapeño Ranch dressing. Serve with the lime slices and extra sauce.
A high-speed blender, such as a Vitamix, works best here to blend the creamy sauce.
Recipe by Love and Lemons at https://www.loveandlemons.com/taco-salad/