Ranchero Quinoa Recipe
(Vegan) Beyond Meat chicken, roasted peppers, caramelized onions, cilantro, red beans, tortilla chips & kale tossed with chiptole ancho vinaigrette.
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Ingredients
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Salad Base
Chipotle-Ancho Vinaigrette
For Cooking Beyond Chicken & Onions
Method
Caramelize Onions
- 1
Sauté onions
Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add thinly sliced onion and a pinch (about 1/4 tsp) of salt. Cook slowly, stirring every 4–6 minutes so they brown evenly, for 20–25 minutes until deep golden and sweet. If they begin to stick, add 1–2 teaspoons water and continue. Remove from skillet and set aside to cool.
Cook Beyond Meat Chicken
- 2
Pan-fry vegan chicken
In the same or a separate skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add Beyond Meat chicken-style strips in a single layer. Season with 1/2 tsp salt and 1/2 tsp black pepper. Cook 3–5 minutes per side until nicely browned and slightly crisped at edges (internal texture should be hot and firm). Remove from heat and let rest 3 minutes, then chop into bite-size pieces if strips are long.
Make Chipotle-Ancho Vinaigrette
- 3
Blend vinaigrette
In a jar or small bowl, combine 4 tbs olive oil, 2 tbs apple cider vinegar, 2 tbs fresh lime juice, 1 tsp adobo chipotle, 1 tsp ancho chile powder, 1 tsp maple syrup, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 3/4–1 tsp salt (adjust to taste), and 1/2–1 tsp black pepper. Whisk vigorously or blend for 10–15 seconds until emulsified and smooth. Taste and adjust acidity or heat as desired.
Assemble Salad
- 4
Prepare kale
Place 4 cups torn kale in a large mixing bowl. Sprinkle 1/4 teaspoon salt over the leaves and massage with clean hands for 1–2 minutes until leaves soften and darken in color. This reduces bitterness and makes the kale tender.
- 5
Combine base ingredients
To the massaged kale add 2 cups cooled cooked quinoa, 1 cup roasted red pepper strips, 1 cup drained red beans, the caramelized onion (about 1 cup), and the chopped Beyond Meat chicken. Toss gently to combine.
- 6
Dress the salad
Pour about 3/4 of the chipotle-ancho vinaigrette over the salad (reserve remaining for serving). Toss thoroughly so quinoa and kale are evenly coated. Taste and add more dressing if needed — you should have a lightly glossy, evenly seasoned salad.
- 7
Finish and garnish
Fold in 1 cup chopped cilantro. Right before serving, gently fold in 1 cup lightly crushed tortilla chips to retain some crunch. Adjust salt and pepper to taste. Serve immediately so chips remain crisp; pass remaining vinaigrette on the side.