Set a medium saucepan over medium heat and add 1 tablespoon of the olive oil.

Rinse the quinoa in a fine-mesh strainer until the water runs mostly clear.

Put the rinsed quinoa into the saucepan. Cook, stirring often, for 1 to 2 minutes, until it smells a little nutty and looks dry on the surface.

Pour 1 3/4 cups water and 1/2 teaspoon of the salt into the saucepan. Raise the heat to high and bring the water to a boil.

Cover the saucepan, lower the heat to low, and cook for 15 minutes. Turn off the heat and let the quinoa stand, still covered, for 5 minutes.

While the quinoa cooks, put the roasted red peppers, roasted sliced almonds, garlic, smoked paprika, red wine vinegar, juice from half of the lemon, 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and the black pepper into a food processor.

Blend the romesco until mostly smooth. If it looks too thick to spoon easily, blend in 1 to 2 tablespoons of water.

Set a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil.

Put the sliced cabbage into the skillet and sprinkle it with the remaining 1/2 teaspoon salt.

Cook the cabbage for 2 minutes without stirring so the bottom can brown.

Toss the cabbage and cook for 4 to 5 minutes more, until it is wilted and dark at the edges but still has a little bite. Transfer the cabbage to a plate.

Put the pinto beans, 3 tablespoons of the romesco, and 2 tablespoons of water into the same skillet.