Quinoa Taco Salad Bowls

Name: Quinoa Taco Salad Bowls
Cuisine: American, Mexican, Latin American
Ingredients: 1 cup quinoa, cooked; ½ cup cilantro, chopped, divided; 2 tsp lime juice; 2 tsp olive oil; 1 tsp canned Chipotle chile in adobo sauce, minced; 6 oz escarole, trimmed, cut into 1" pieces; 2 scallions, sliced thin; ½ cup chipotle-yogurt sauce; ½ cup canned black beans, rinsed; 4 oz cherry tomatoes, quartered; ½ Avocado, sliced thin; Crispy Tortilla strips; crumbled queso fresco; 1 cup plain whole-milk yogurt; 1 tsp lime zest, grated; 2 Tbsp lime juice; 1 clove garlic, minced; 1 Tbsp Chipotle in adobo sauce, minced; 8 6-inch corn tortillas, cut into ½" wide strips; salt; 1 Tbsp olive oil; ¾ cup white quinoa, pre-washed; 1¼ cup chicken stock; ¼ tsp salt

8 steps

Updated at: Thu, 17 Aug 2023 12:33:11 GMT

Ingredients

2 servings

1 cupquinoa

cooked

½ cupcilantro

chopped, divided

2 tsplime juice

2 tspolive oil

1 tspcanned Chipotle chile in adobo sauce

minced

6 ozescarole

trimmed, cut into 1" pieces

2scallions

sliced thin

½ cupchipotle-yogurt sauce

½ cupcanned black beans

rinsed

4 ozcherry tomatoes

0.5Avocado

Instructions

Step 1

Combine quinoa, ¼ cup cilantro, lime juice, oil, and Chipotle in bowl and toss to coat. Season to taste.

Step 2

Toss escarole, scallions, and remaining ¼ cup cilantro with half of sauce to coat and season.

Step 3

Divide among serving bowls, top with quinoa mixture, beans, tomatoes, and avocado. Drizzle with remaining dressing.

Chipotle Yogurt Sauce

Step 4

Whisk all sauce ingredients together in a bowl. Chill for at least 30 min. Season to taste.

Crispy Tortilla Strips

Step 5

Oven 425, rack in middle. Toss tortilla strips with oil and salt. Spread evenly on a rimmed baking sheet and bake until deep golden brown, stirring midway, 8-12 min. Cool to room temp before serving.

Quinoa Pilaf

Step 6

Place dry quinoa in a med saucepan over med high heat. Stir constantly until fragrant and makes continuously popping sounds, 5-7 min.

Step 7

Stir in stock and salt. Bring to a simmer, then reduce heat to low, cover, and cook until tender and stock is absorbed, stirring once midway through, 18-22 min.

Step 8

Remove from heat and rest, covered, for 10 min. Fluff with a fork and season to taste.