Ranchero Quinoa Recipe

Rinse and simmer

Rinse 1 cup quinoa under cold water until water runs clear. In a small saucepan combine rinsed quinoa, 2 cups water and 1 tsp kosher salt. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered 5 minutes, then fluff with a fork and transfer to a large bowl to cool slightly.

While quinoa cooks, heat 1 tbsp olive oil in a skillet over medium-low. Add thinly sliced red onion, 1 tsp brown sugar and a pinch of salt. Cook, stirring occasionally, 12–18 minutes until deeply softened and golden-brown. In the last minute, add 1 tsp balsamic vinegar to deglaze and stir. Remove from heat and set aside.

If you have jarred roasted peppers, drain and slice into 1/2" strips (about 1 cup). If using fresh peppers, roast whole under a broiler or on a hot skillet until charred, then steam in a covered bowl, peel, seed and slice. Drain and rinse 1 cup canned red (kidney) beans and set aside.

Pat the Beyond Meat pieces dry. In a small bowl combine 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Toss pieces in the seasoning mixture to coat. Heat a large nonstick or cast-iron skillet over medium-high heat. Add a drizzle of oil if needed and sear the pieces 2–3 minutes per side until browned and heated through. Remove from pan and slice or shred into bite-sized pieces. Keep warm.

In a jar or small bowl whisk together 1/4 cup extra-virgin olive oil, 3 tbsp fresh lime juice, 1 tbsp apple cider vinegar, 1 minced adobo chipotle pepper (or 1 tsp canned chipotle puree), 1 tsp ancho chile powder, 1 tsp maple syrup, 1/4 tsp ground cumin, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust heat/sweetness. If too thick or intense, add up to 1 tbsp water to thin and mellow. Reserve.

To the large bowl with slightly cooled quinoa add 4 cups chopped kale. Toss to combine so the warm quinoa slightly wilts the kale. Add caramelized onions (all), roasted peppers (1 cup), drained red beans (1 cup), sliced/seared Beyond Meat pieces, and 1 cup chopped cilantro. Pour about half of the vinaigrette over the mixture, then toss gently. Taste and add more vinaigrette as needed (you may not need all).

Just before serving, fold in 2 cups broken tortilla chips to keep them crunchy, or serve chips on the side to maintain texture. Garnish with extra chopped cilantro and lime wedges. Serve warm, room temperature or chilled.

If making ahead, store dressing separately and add chips just before serving to keep them crisp. Salad (without chips) will keep 3–4 days refrigerated. Reheat gently to soften kale or serve cold.