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.
Course Tacos
Cuisine vegan
Keyword blackbeans, corn, quinoa, tacos, vegan
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 40 minutesminutes
Servings 6tacos
Calories 220kcal
Ingredients
Filling
2teaspoonsolive oil
1/4cupchopped onions
2garlic clovesminced
1/2cupquinoaI used tricolor
1cupwateror broth
1/4teaspooncumin
1/4teaspoonpaprika
1/2teaspoonsalt
1/2teaspoonfreshly ground pepper
2cupscooked beans
2cupscooked corn
3tablespoonscilantrochopped finely
2tablespoonslime juice1/2 lime
Jalapeño Sauce
2jalapeño peppers
1/4cupchopped onions
1limejuiced (about 4 tablespoons)
3tablespoonscilantrochopped finely
1/4cupolive oil
1/2teaspoonsalt
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.