Let’s Taco ‘bout a tasty Sunday lunch! See what we did there? Blame @startribune for the delicious repice! Yeah, we’re the ones to blame for the pun!
INGREDIENTS
• 3/4 c. prewashed Quinta Quinoa (see Note)
• 3 tbsp. extra-virgin olive oil, divided
• 1 small onion, chopped fine
• 1/2 tsp. table salt, divided
• 2 tsp. minced canned chipotle chile in adobo sauce
• 2 tsp. tomato paste
• 1 tsp. anchovy paste, optional
• 1/2 tsp. ground cumin
• 1 c. chicken or vegetable broth
• 2 tbsp. lime juice
• 1/4 tsp. pepper
• 1 head escarole (1 lb.) or frisée, trimmed and sliced thin
• 2 scallions, sliced thin
• 1/2 c. chopped fresh cilantro or parsley, divided
• 1 (15-oz.) can black beans, rinsed
• 8 oz. cherry or grape tomatoes, quartered
• 1 ripe avocado, halved, pitted and chopped
• 1/2 c. (2 oz.) queso fresco or feta cheese, crumbled
PREPARATION
• Toast quinoa in a large saucepan over medium-high heat, often stirring, until very fragrant and quinoa 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 1/4 teaspoon salt and cook until onion is softened and lightly browned, 5 to 7 minutes.
• Stir in chipotle, tomato paste, anchovy paste, if using, and cumin and cook until fragrant, about 30 seconds. Stir in broth and 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 halfway through cooking. Let sit off heat, covered, for 10 minutes. Spread quinoa onto a rimmed baking sheet and let cool completely for about 20 minutes.
• Whisk lime juice, pepper, remaining 2 tablespoons oil and remaining 1/4 teaspoon salt together in large bowl. Add escarole, scallions and 1/4 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 1/4 cup cilantro. Serve.
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