Fresh Taco Salad with Creamy Avocado-Lime Dressing

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic
• pressed or minced
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 tablespoon tomato paste
• 1/2 cup quinoa
• rinsed
• 1 cup water
• 1 (15-ounce) can black beans
• rinsed and drained
• or 1 1/2 cups cooked black beans
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper
• 1 1/2 teaspoons extra-virgin olive oil
• 3 corn tortillas
• cut into 2-inch-long
• 1/4-inch-wide strips
• Fine sea salt
• 1/4 cup lime juice (from about 2 limes)

Instructions

1. 1

   In a medium saucepan, warm the olive oil over medium heat until shimmering.

2. 2

   Add the garlic, chili powder, and cumin.

3. 3

   Cook until fragrant, stirring constantly, about 30 seconds.

4. 4

   Add the tomato paste and sauté for another minute, stirring constantly.

5. 5

   Add the rinsed quinoa and water, and stir to combine.

6. 6

   Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer.

7. 7

   Cook until the liquid is absorbed, 15 to 20 minutes (the quinoa might not be fluffy yet, but don’t worry).

8. 8

   Remove the pot from the heat and let it rest, still covered, for 5 minutes.

9. 9

   Then, uncover and fluff the quinoa with a fork.

10. 10

    Gently stir in the black beans and salt.

11. 11

    Season to taste with pepper and additional salt, if necessary.

12. 12

    Cover and set aside for a couple of minutes to warm up the beans.

13. 13

    In a large skillet, warm the olive oil over medium heat until shimmering.

14. 14

    Toss in the tortilla strips, sprinkle them with salt, and stir.

15. 15

    Cook until the strips are crispy and turning golden, stirring occasionally, 5 to 10 minutes.