Real Food, 12: Dos Toros tacos & Santa Fe Quinoa Salad

I have been on a taco kick lately--it is such an easy meal to put together, and you can put so many fresh and healthy toppings on them. So imagine my excitement when the May issue of Food and Wine arrived with an entire feature dedicated to tacos! My summer menu has just been set. This version features a tasty lime marinated chicken that Lucas raved over. I served with a quinoa salad (been on a quinoa kick lately, too...) that was also featured in Food and Wine. Looks like I'll get my moneys worth from renewing that subscription!

Dos Toros Tacos

adapted from the recipe in the May 2010 issue of Food and Wine magazine

NOTE: this recipe requires marinating time!! Plan ahead!!

Ingredients:

3 medium tomatoes, coarsely chopped

1/3 cup fresh lime juice

1 cup water

1 tsp. sea salt

2 lbs. chicken thighs

2 Tbsp. extra-virgin olive oil

1 tsp. paprika

1 tsp. dried parsley

12 whole wheat tortillas, warmed

toppings: shredded cheese, sliced avocado, chopped tomato, chopped cilantro, diced onions, salsa, corn, lime wedges, etc.

Directions:

1. Puree the tomatoes, lime juice, water, and salt in a food processor or blender. Pour mixture into a gallon size re-sealable bag and add the chicken. Seal the bag, pressing out the air, and place in the refrigerator for 6 hours or overnight.

2. Remove chicken from marinade and pat dry. Brush both sides with the olive oil and sprinkle with the paprika and parsley. Grill over moderately high heat until chicken is lightly charred and cooked through (can use an outdoor grill or a grill pan indoors).

3. Let chicken stand for 5 minutes, then cut the meat into strips or shred.

4. Warm the tortillas in a small skillet, then serve with the meat and toppings.

Santa Fe Quinoa Salad

adapted from the recipe in the May 2010 issue of Food and Wine magazine

Ingredients:

3/4 cup quinoa

1 tsp. cumin seeds

2 Tbsp. fresh lime juice

6 Tbsp. vegetable oil (I used Safflower)

ground pepper and sea salt

1 (15 oz.) can black beans, drained and rinsed

1 small green bell pepper, chopped

1/2 cup chopped cilantro

3 oz. jar cocktail onions, drained and diced (I actually found these in the olive bar at our local Kroger--I used onions marinated in balsamic vinegar)

1. Prepare quinoa according to package directions (I used a rice cooker). Allow it to cool, or place it in the refrigerator while your prepare the rest.

2. In a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant (about 2 minutes). Transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.

3. Pour the dressing into a bowl and add the beans, bell pepper, cilantro, and onions. Add the quinoa and mix. Season with salt and pepper.

ENJOY!