Quinoa Taco Salad

Name: Quinoa Taco Salad
Yield: Serves 4
Ingredients: ¾ cup prewashed white, quinoa; 3 tablespoons, cold-pressed extra-virgin olive oil; 1 , small onion, chopped fine; , Salt and pepper; 2 teaspoons, minced canned chipotle chile in adobo sauce; 2 teaspoons, tomato paste; 1 teaspoon, anchovy paste; ½ teaspoon, ground cumin; 1 cup homemade or low-sodium chicken or, vegetable broth; 2 tablespoons, lime juice; 1 head, escarole (1 pound), trimmed and sliced thin; 2 , scallions, sliced thin; 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, crumbled (½ cup)

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Main Courses

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To rework taco salad to be more nutritious but still hearty, we replaced the beef with quinoa.

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

SERVES4

TIME1 hour

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

WHY THIS RECIPE WORKS

To rework taco salad to be more nutritious but still hearty, we replaced the beef with quinoa. Some tasters had doubts, but this low-saturated-fat, high-fiber source of protein—with its chewy texture and ability to absorb flavors—made a goo...

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