Slice the red onion into thin strips, less than ¼” thick. Add this to a heat proof bowl or jar.

In a small pot, add the white wine vinegar, water, sugar, and salt. Bring this to a simmer, then remove from the heat and pour over the sliced onions.

Add a few ice cubes and let this sit for 30 minutes.

Make the grains. Add the rice, quinoa, and salt to a small 2 qt pot. Toast for 30 seconds, then add the 1.5 cups of water (I don’t rinse my rice in this case – the toasting will help with the starch). Bring up to boil, then cover and reduce to a simmer. Cook for 20 minutes on low heat. After 20 minutes, turn off the heat and let sit for 10 minutes. Once finished, gently fold in the chopped cilantro, lime zest, and lime juice.

Prep all the vegetables and garnishes. Chop the sweet potato to a½” dice, thinly slice the red cabbage, and finely chop the cilantro. If you plan on making the pickled red onions, slice these as well.

Heat a medium sized pan on medium high heat. Add the ground beef and mince well. Season with the kosher salt, cumin, coriander, and paprika, then add the sweet potato and black pepper. Stir occasionally and let this cook on medium heat for 10 minutes, or until the sweet potatoes are soft.

Make the dressing by combining all the ingredients in a bowl or glass jar. You could also food process this for a more emulsified sauce. Whisk or blend everything for about 30 seconds, taste and adjust for seasoning as desired, and set aside.

Assemble the bowl by adding a bed of arugula to a bowl. Top with the red cabbage, quinoa rice, shredded cheese, sweet potato and ground beef mixture, tortilla chips and pickled red onions. Add a few spoonfuls of the salsa vinaigrette, and serve!