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1. Combine the quinoa, water and 0.5 tsp of the kosher salt in a saucepan and bring to a boil. Reduce to low, cover and simmer 15 minutes. Rest covered 5 minutes, then fluff with a fork and stir in the juice of 1 lime.
1 cup Quinoa, rinsed,
2 cups Water,
1.0 pieces Lime,
0.5 tsp Kosher salt
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2. Mix the Roma tomatoes with about a third of the white onion, the jalapeño, half the cilantro, the juice of 1 lime and 0.5 tsp kosher salt. Let it sit at room temperature while you cook the beef so the flavors meld.
1.0 pieces Lime,
0.5 tsp Kosher salt,
0.3 piece White onion, finely diced,
4 pieces Roma tomatoes, diced,
1 piece Jalapeño, seeded and minced,
0.2 cup Fresh cilantro, chopped
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3. Heat the olive oil in a large skillet over medium-high heat. Add the remaining white onion and cook 3 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
1 tbsp Olive oil,
0.7 piece White onion, finely diced,
3 clove Garlic
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4. Add the ground beef and break it up with a spoon. Cook 6 to 7 minutes until browned with crisp edges. Stir in the chili powder, cumin, smoked paprika, Mexican oregano, tomato paste and 1 tsp kosher salt, and toast the spices with the beef for 1 minute.
1 tsp Kosher salt,
1 lb Lean ground beef,
1.5 tbsp Chili powder,
2 tsp Ground cumin,
1 tsp Smoked paprika,
1 tsp Dried Mexican oregano,
1 tbsp Tomato paste
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5. Add the black beans with a splash of water and simmer 3 to 4 minutes until the beans are hot and the sauce clings to the beef. Finish with a squeeze of lime juice and adjust the salt.
2 cups Water,
1.0 pieces Lime,
2 tsp Kosher salt,
1 can Black beans, drained and rinsed
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6. Divide the quinoa among four bowls. Top with the shredded romaine, beef and bean mixture, pico de gallo and sliced avocado. Sprinkle with the remaining cilantro and serve with a squeeze of lime if desired.
3 pieces Lime,
1 piece Romaine lettuce, shredded,
0.2 cup Fresh cilantro, chopped,
2 pieces Avocados, sliced
