Quinoa Tacos

As you can tell, by the name of my blog, I am all about tacos! These Quinoa Tacos are some of the best I’ve ever made!! They were out of this world delicious!!

These Quinoa Tacos are vegan, and they are wholesome!

I eat a predominantly vegetarian diet, with some seafood incorporated.

I was a vegetarian for a lot of years, but when I got pregnant with my son I had some bad anemia, so I used to crave for steaks and baby back ribs!

And today, in particular, I’m not eating a whole lot of those. But if the need strikes, I just might.

I bake lots and lots of desserts, I’m sure you are aware of that, if you take a look at my blog. But that doesn’t mean I eat them all. For the most part, I follow a pretty healthy diet. But everyone deserves a slice of some GOOD cake sometimes!

I love baking more than I love eating. And that’s why I have a blog of recipes. Plus, even more than baking and eating, I love sharing my baked goods, as well as I love sharing my recipes for them!!

Which brings me to the message I want to share today.

Just focus on your body, on improving your overall health. It takes daily practice, and probably years of it, to be able to do a drastic and everlasting change in your body and diet, through learning how to make better choices.

It’s not always easy, but it’s worth it.

Develop good eating habits, exercise constantly. Be kind to your body, to your soul.

This is something that might be seen as cliche, because it gets said over and over again. But there’s a reason for that!

The reason is that it’s TRUE!

And you can only achieve those good habits, by practicing everyday.

On top of it, it’s not that hard to eat healthy if you have tacos like this beautiful Quinoa Tacos!!

I usually make the filling for this taco as a quinoa salad, with corn, black beans, and red pepper. It’s one of my meals in rotation at home, that I crave for every now and then.

So, I’ve decided to make that delicious salad in the form of delicious tacos!

The Jalapeño Sauce is out of this world!! All ingredients are simple, wholesome, healthy!

And for my tortillas, I used my Sourdough Tortillas recipe. Check out my other tortilla recipes: Spinach Tortillas, and Flour Tortillas.

And if you would like to see some more of my tacos, click here.

In the meantime, these are my favorites:

Quinoa Tacos

These Quinoa Tacos are vegan. Arugula leaves on the bottom, black beans and corn right on top. Finished with the wonderful Jalapeño Sauce to be drizzled all over.

5 from 8 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 40 minutes mins

Course Tacos

Cuisine vegan

Servings 6 tacos

Calories 220 kcal

Ingredients

  

Filling

• 2 teaspoons olive oil
• 1/4 cup chopped onions
• 2 garlic cloves minced
• 1/2 cup quinoa I used tricolor
• 1 cup water or broth
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 cups cooked beans
• 2 cups cooked corn
• 3 tablespoons cilantro chopped finely
• 2 tablespoons lime juice 1/2 lime

Jalapeño Sauce

• 2 jalapeño peppers
• 1/4 cup chopped onions
• 1 lime juiced (about 4 tablespoons)
• 3 tablespoons cilantro chopped finely
• 1/4 cup olive oil
• 1/2 teaspoon salt

Instructions

 

Filling

• Start by heating the olive oil in a small saucepan, over medium heat.
• Add onions, sauté until onions are translucent, about 2 minutes.
• Add garlic, cook for another minute.
• Add quinoa. Add spices such as cumin, paprika, salt, pepper, and you can add some chili powder, garlic powder, or anything else that fancies you.
• Pour warm water, or broth in the pan. Stir to combine.
• Cover with a lid, lower heat to low.
• Cook for about 15 minutes, until water has evaporated.
• Open the lid slightly after it’s done cooking.
• Add beans, corn, cilantro, and lime juice to the quinoa, stir to combine. Add salt or seasonings to taste.
• Serve warm, or even cold with tortillas, on top of some rocket. Drizzle some of the Jalapeño Sauce on top.
• Quinoa mixture will keep for up to 4 days in the fridge.

Jalapeño Sauce

• Pre-heat oven to 350F. Line a baking sheet with some parchment paper. Drizzle some olive oil on top of the parchment.
• Cut jalapeño peppers in half lengthwise. Scoop out seeds and membrane. If you would like your sauce to be very hot, you may keep the peppers whole, without de-seeding them.
• Place peppers on top of oiled parchment. Roast for about 20-30 minutes, until peppers are slightly browned.
• Remove from oven. Let them cool down.
• Remove jalapeno skins.
• Place jalapeno, onions, lime juice, and cilantro, in the bowl of a small blender.
• Pulse a few times to combine.
• Drizzle olive oil in slowly while the blender is running.
• Mixture should emulsify and become creamy.
• Add salt to taste.
• Sauce will keep for 2 days in the fridge.

To assemble

• Heat up your tortillas, lay arugula on the bottom, place quinoa mixture on top, spoon sauce over filling.

Keyword blackbeans, corn, quinoa, tacos, vegan

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