Who doesn’t love tacos? Even better… who doesn’t love healthy tacos? We know we do! And certainly, our friends from @acouplecooks do too, as they were the ones sharing this delicious recipe! We hope you’ve enjoyed your healthy tacos! We personally loved them! Stay tuned because we have an amazingly special Mexican trilogy coming up!
INGREDIENTS:
• 1 cup of Quinta Quinoa
• 2 cups vegetable broth
• 3 tablespoons coconut oil
• 1 tablespoon each: cumin and paprika
• 1 teaspoon each: garlic powder, onion powder, and oregano
• ½ teaspoon kosher salt, divided
• 2 green onions
• 1 lime
• 1 bell pepper (we used 1/2 red and 1/2 orange)
• 4 cups of spring mix
• Salsa, store-bought or homemade
• Sour cream, spicy mayo, or cashew cream
• Feta cheese crumbles (omit for vegan)
• pickled red onions, pickled radishes or pickled jalapenos (optional, made in advance)
• 10 to 12 corn tortillas
PREPARATION:
• Cook the quinoa: In a dry pan over medium heat, add the dry quinoa and toast it over medium heat, stirring frequently. After a few minutes, you’ll start to hear a popping sound; continue stirring until the quinoa just starts to brown and smell toasty about 3 to 4 minutes total.
• Immediately transfer the quinoa to a fine-mesh strainer and rinse it in the sink. Return it to the pot and add the vegetable broth and ¼ teaspoon kosher salt. Bring it to a boil, then reduce the heat to low. Cover the pot and simmer (bubbling) for about 15 to 20 minutes until the broth has been completely absorbed. Check by pulling back the quinoa with a fork to see if the broth is fully absorbed. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork again.
• Prepare the toppings: While the quinoa cooks, make a quick bell pepper slaw: Thinly slice the peppers, then cut them in half. Place them in a bowl, mix with 1 tablespoon lime juice and a few pinches of kosher salt, and allow to stand until serving. If serving with spicy, sour cream, stir in few shakes of hot sauce to taste (or do the same with hummus for a vegan option).
• Finish the quinoa taco filling: When quinoa is done, melt the coconut oil in a large nonstick pan over medium heat. Add cooked quinoa and stir to combine. Add the cumin, paprika, garlic powder, onion powder, oregano, and ¼ teaspoon kosher salt and stir. Then cook without stirring for about 5 minutes or until the bottom starts to get crispy. Remove from the heat and stir in 1 tablespoon lime juice and green onions. Add any remaining lime juice to the bell pepper slaw.
• Serve the quinoa tacos: Warm the tortillas**, or char them by placing a tortilla on an open gas flame on medium for a few seconds per side, flipping with tongs, until slightly blackened and warm. Top the tortillas with the greens, quinoa filling, bell peppers, pickled onions, sour cream (mixed with a bit of hot sauce if desired) and feta crumbles. Serve immediately. If desired, serve with a side of Refried Black Beans.
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