Black Bean Quinoa Tacos

Heat the [[olive oil]] in a lidded skillet over medium heat. Add the [[small yellow onion, diced]], season with some of the [[kosher salt and black pepper]], and cook for 3 to 4 minutes.

Stir in the [[garlic, finely chopped]], [[chili powder]], [[ground cumin]], [[smoked paprika]], and [[tomato paste]]. Cook for 1 to 2 minutes, until fragrant.

Add the [[dry quinoa]] and toast for 1 minute. Pour in the [[low-sodium vegetable stock]] and bring to a boil, then add the [[black beans, drained and rinsed]]. Cover and simmer gently for 15 minutes.

Remove the skillet from the heat and let it stand, covered, for 5 minutes. Stir in the [[lime for the filling, juiced]] and fluff with a fork.

Blend the [[raw cashews]], [[garlic for the crema]], [[cilantro, roughly chopped]], [[jalapeno, seeded, optional]], [[large lime for the crema, juiced]], [[lemon, juiced]], and [[water for the crema]] until smooth. Season with the remaining salt and pepper.

Fill the [[corn tortillas and favorite taco toppings]] with the quinoa mixture and finish with the cilantro-lime crema.