chipotle quinoa orzo taco salad with cilantro ranch
When taco salad and pasta salad had a child…
Apparently the rest of this week we’re looking at an asston of rain. Doesn’t do a whole lot of good for a foggy brainspace, but what can you do? The weather’s gonna weather whether you weather it or whether you don’t.
So, today we’re bringing in some big color energy and good vibes with a hearty, hueful salad. And I quite love this one. I’m not even sure how I pulled this concept out of my ass, but I tell you what, the combination of spicy quinoa and orzo just works in a summertime bowl.
This salad is a good ole fashioned fridge/pantry dump also largely inspired by the famous pickled red onions that always occupy a jar (and a corner of my heart). It’s flavorful, filling, and makes a load, so you can stow away extras for when you’re feeling like a hibernation bear – or a non-hibernating bear that needs food NOW else you’ll rip someone’s head off.
I dunno, man, but I think pasta can stay away the summertime blues.
Orz-oh Yeah
I usually start with the pasta since it can kind of start boiling away without too much attention paid until the timer dingalings in your ears. So, bring a batch of salty water to a boil, cook that orzo, and drain it out. Run the noodles under cold water to stop the cooking process.
While the orzo goes, heat some olive oil to begin the quinoa. Saute onion, then stir in the dry quinoa (tricolor, white, any type works fine) with an array of spices. I always love chipotle chili powder, smoked paprika, cumin, garlic, and onion for any Latin-type flavor profile.
Pour in some broth or water and bring to a simmer. Don’t boil the shit out of the quinoa: there should be bubbles but not so much that your skillet threatens to run off the stovetop. Keep an eye on the quinoa to prevent the pan from drying out, and add more broth as needed. Otherwise, you’re looking at 15-20 minutes for soft, but still chewy, little balls.
Ranch Water
Not exactly, but we’ll roll with it.
My cilantro ranch isn’t too much of a deviation from my favorite buttermilk ranch: we include some lime juice and cilantro to compliment the garlicky, dilly undertones of a normal ranch dressing. Stir up the shit until smooth, adding more buttermilk if you want a thinner dressing. I prefer mine thicker as a rule, but especially for pasta salad to get a nice creamy finish once it’s all tossed together.
Then we do the fun tossy-tossy with the components!
Along with the pasta and quinoa, we’ve got black beans, avocado, cheddar cheese, and plenty of chopped cilantro. Flip and fling the fillings with some of the dressing, leaving a bit in the jar for serving.
I cut up some lettuce leaves for my salad, more for effect, but you can definitely incorporate more crisp romaine in yours if you wish. Top the platter with pickled onions and dish out with the rest of the dressing.
This is pretty rad cold or warm, so no sweat if you have to pack some away for later and your microwave at work blows up or some shit. The dressing may seep into the pasta the longer it sits, which is also partially why I call to save some on the side.
Enjoy this at your next picnic, for a new week’s meal prep, or whenever the hell you want, I don’t care, just eat it damn it.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
PAWSTA (salad):
“Bacon” Ranch and Avocado Pasta Salad
Lemon Chickpea Tomato and Avocado Pasta Salad
BBQ Chickpea Cheddar Ranch Pasta Salad
chipotle quinoa orzo taco salad with cilantro ranch
Ingredients
- 1 lb dry orzo pasta
- 1/2 yellow onion, diced
- 1/2 cup dry quinoa
- 2 cups vegetable broth or water
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1 can black beans, drained
- 1 avocado, diced
- 1 cup sharp cheddar cheese, cubed
- 1/2 cup fresh cilantro, chopped
- pickled onions, to serve
cilantro ranch
- 1/2 cup plain whole milk Greek yogurt
- 1/4 cup vegan mayonnaise (or regular)
- 1/4-1/3 cup buttermilk
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and rinse under cool water to stop the cooking process.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Saute the onion until softened, about 3-4 minutes. Stir in the quinoa, smoked paprika, chipotle chili powder, cumin, garlic powder, and a pinch of salt and pepper for one minute.
- Pour in the broth or water and bring to a simmer. Cook covered until the quinoa is softened but still chewy, about 15-20 minutes. If the quinoa dries out too quickly, add additional broth or water to moisten.
- To make the dressing, stir together the yogurt, mayo, buttermilk, lime juice, cilantro, dill, garlic, onion, and a pinch of salt and pepper. Add additional buttermilk as desired to thin and taste for salt and pepper.
- In a very large bowl, toss together the cooked orzo, quinoa, black beans, avocado, cheese, cilantro, and about 2/3 of the dressing. Divide into bowls and serve with additional dressing and pickled onions on the side.
