Quinoa “Taco” Salad with Escarole
Escarole is slightly bitter, but the bright lime-y dressing and the richness of the avocado and cheese mellows it out nicely. If you have lettuce or another green you’d like to use, by all means do. This salad can be a meal on it’s own, or you can add grilled chicken or steak for an even heartier dish.
1 tablespoon oil
3/4 cup quinoa
1 cup broth or water
2 teaspoons tomato paste
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
2 tablespoons olive oil
1 lime, juiced (about 2 tablespoons)
Hot sauce, to taste (optional)
Salt and pepper
1 small head escarole, washed and thinly sliced (about 6 cups)
1 pint cherry tomatoes, halved
1 avocado, cubed
1 (15-ounce) can or 1 1/2 cups home-cooked black beans
1/2 small bunch of cilantro, chopped
Crumbled queso fresco or feta (optional)
1. In a medium saucepan over medium heat, add 1 tablespoon oil. Add quinoa, tomato paste, chili powder, cumin and salt and saute for a couple minutes, until quinoa is slightly toasty and the spices are fragrant. Add broth and bring to a simmer, then reduce heat to low, cover and cook for 15-20 minutes, until the liquid is absorbed and quinoa is tender. Allow to cool completely.
2. Combine dressing ingredients together in a small bowl. Taste and add salt and pepper as needed.
3. In a large bowl, combine all the prepped vegetables, beans, cheese and cooled quinoa and toss. Add dressing and taste, adding more lime, salt or hot sauce if needed.