Toast the quinoa over medium heat until it starts to brown and pop, around 5-6 minutes. Set aside.
Saute onions with a dash of salt in oil over medium heat until soft and beginning to brown, 8-10 minutes.
Add tomato paste, cumin, chilis, and soy sauce. Cook 1-2 minutes until fragrant.
Use chicken stock to deglaze pan. Add quinoa, cover, and cook for 18-20 minutes or until soft. Fluff, and let cool.
For the Salad
Mix the sour cream and lime juice together. Place the salad greens in a large bowl. Top with quinoa, tomatoes, and pepper. Toss with sour cream and lime mixture. Sprinkle cheddar, cilantro and scallions over top. Serve with tortilla chips crumbled over the top. Enjoy!
Alternatively, set all the toppings in individual bowls and create a taco salad toppings bar!