Quinoa Taco Salad

Name: Quinoa Taco Salad
Total time: 60 min
Yield: 4
Cuisine: Mexican
Ingredients: ¾ cup White Quinoa (¾ cup prewashed white quinoa); 3 tbsp Extra Virgin Olive Oil (3 tablespoons cold-pressed extra-virgin olive oil); 1 piece Yellow Onion (1 small onion, chopped fine); 0 pieces Table Salt (Salt and pepper); 2 tsp Chipotle Chili in Adobo Sauce (2 teaspoons minced canned chipotle chile in adobo sauce); 2 tsp Tomato Paste (2 teaspoons tomato paste); 1 tsp Anchovy Paste (1 teaspoon anchovy paste); ½ tsp Cumin Powder (½ teaspoon ground cumin); 1 cup Chicken Broth (1 cup homemade or low-sodium chicken or vegetable broth); 2 tbsp Lime (2 tablespoons lime juice); 1 piece Escarole (1 head escarole (1 pound), trimmed and sliced thin); 2 pieces Scallion (2 scallions, sliced thin); ½ cup Cilantro (½ cup chopped fresh cilantro); 1 can Black Beans (1 (15-ounce) can black beans, rinsed); 1 piece Avocado (1 ripe avocado, halved, pitted, and chopped); 2 oz Queso Fresco (2 ounces queso fresco, crumbled (½ cup))

Quinoa Taco Salad - Main Courses (Mexican)

60 minMexican

Servings4

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Vegetarian
Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

White Quinoa¾ cup · ¾ cup prewashed white quinoa
Extra Virgin Olive Oil3 tbsp · 3 tablespoons cold-pressed extra-virgin olive oil
Yellow Onion1 piece · 1 small onion, chopped fine
Table Salt0 pieces · Salt and pepper
Chipotle Chili in Adobo Sauce2 tsp · 2 teaspoons minced canned chipotle chile in adobo sauce
Tomato Paste2 tsp · 2 teaspoons tomato paste
Anchovy Paste1 tsp · 1 teaspoon anchovy paste
Cumin Powder½ tsp · ½ teaspoon ground cumin
Chicken Broth1 cup · 1 cup homemade or low-sodium chicken or vegetable broth
Lime2 tbsp · 2 tablespoons lime juice
Escarole1 piece · 1 head escarole (1 pound), trimmed and sliced thin
Scallion2 pieces · 2 scallions, sliced thin
Cilantro½ cup · ½ cup chopped fresh cilantro
Black Beans1 can · 1 (15-ounce) can black beans, rinsed
Avocado1 piece · 1 ripe avocado, halved, pitted, and chopped
Queso Fresco2 oz · 2 ounces queso fresco, crumbled (½ cup)

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Steps

1Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes; transfer to bowl.
2Heat 1 tablespoon oil in now-empty saucepan over medium heat until shimmering. Add onion and ¼ teaspoon salt and cook until onion is softened and lightly browned, 5 to 7 minutes.
3Stir in chipotle, tomato paste, anchovy paste, and cumin and cook until fragrant, about 30 seconds. Stir in broth and toasted quinoa, increase heat to medium-high, and bring to simmer. Cover, reduce heat to low, and simmer until quinoa is tender and liquid has been absorbed, 18 to 22 minutes, stirring once halfway through cooking. Remove pan from heat and let sit, covered, for 10 minutes. Spread quinoa onto rimmed baking sheet and let cool for 20 minutes.
4Whisk remaining 2 tablespoons oil, lime juice, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add escarole, scallions, and ¼ cup cilantro and toss to combine. Gently fold in beans, tomatoes, and avocado. Transfer to serving platter and top with quinoa, queso fresco, and remaining ¼ cup cilantro. Serve.