chipotle quinoa orzo taco salad with cilantro ranch
A fun and fresh mashup of pasta and tacos. Hellooooo, fusion food!
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.
Notes
*Pickled red onions: Thinly slice 1 medium sized red onion and place into a jar. Bring 1/2 cup of water to just a boil, then remove from heat and stir with 1/2 cup white vinegar, 1 tablespoon sugar, and 1 teaspoon kosher salt. Pour over the onions. Cover and let sit 30 minutes, or refrigerate overnight.