Quinoa Taco Salad

by Eva Katz©, Adapted from America's Test Kitchen

Serves 6

Nutrition per serving – calories: 246, fat: 11 (saturated: 2g), carbohydrates: 31 g, protein: 10g, fiber: 8g, sugar: 4g, sodium: 179mg

• 3 (6-inch) corn tortillas, cut into ½-inch-wide strips 

• Vegetable spray 

• ¾ cup pre-washed quinoa

• 3 tablespoons extra-virgin olive oil 

• 1 small onion, diced

• 2 teaspoons minced canned chipotle 

• 2 teaspoon tomato paste

• ½ teaspoon ground cumin

• 1 cup low-sodium chicken, vegetable stock or water

• 2 tablespoons lime juice

• 2 scallions, sliced thin 

• 1 head escarole or romaine lettuce, chopped 

• ½ cup chopped fresh cilantro 

• 1 (15-ounce) can black beans rinsed 

• 8 ounces cherry or grape tomatoes, quartered 

• 1 ripe avocado, halved, pitted and chopped

• 2 ounces queso fresco (or feta cheese, crumbled), ½  cup

Adjust the oven rack to the middle position and heat the oven to 425 degrees. Spray tortilla strips with vegetable spray and spread on a rimmed baking sheet. Bake, stirring occasionally, until deep golden brown and crisp, 8 to 10 minutes. Season lightly with salt and transfer to a plate.

Meanwhile, toast quinoa in a medium saucepan over medium-high heat, stirring frequently until quinoa is very fragrant and makes a continuous popping sound, 5 to 7 minutes; transfer to a bowl.

Heat 1 tablespoon oil in a 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.

Stir in chipotle, tomato 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, 18-22 minutes, stirring once halfway through cooking. Remove pan from heat and let sit, covered for 10 minutes. Spread quinoa onto a rimmed baking sheet and let cool for about 20 minutes.

Whisk 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. Gently fold in beans, tomatoes, and avocado. Transfer to a serving platter and top with quinoa, cheese, and remaining ¼ cup cilantro. Serve.