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Quinoa Tacos Vegan Tacos

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.
Course Tacos
Cuisine vegan
Keyword blackbeans, corn, quinoa, tacos, vegan
Prep Time 20 minutes
Cook Time 1 hour
Total Time 40 minutes
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

  1. Start by heating the olive oil in a small saucepan, over medium heat.
  2. Add onions, sauté until onions are translucent, about 2 minutes.
  3. Add garlic, cook for another minute.
  4. 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.
  5. Pour warm water, or broth in the pan. Stir to combine.
  6. Cover with a lid, lower heat to low.
  7. Cook for about 15 minutes, until water has evaporated.
  8. Open the lid slightly after it’s done cooking.
  9. Add beans, corn, cilantro, and lime juice to the quinoa, stir to combine. Add salt or seasonings to taste.
  10. Serve warm, or even cold with tortillas, on top of some rocket. Drizzle some of the Jalapeño Sauce on top.
  11. Quinoa mixture will keep for up to 4 days in the fridge.

Jalapeño Sauce

  1. Pre-heat oven to 350F. Line a baking sheet with some parchment paper. Drizzle some olive oil on top of the parchment.
  2. 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.
  3. Place peppers on top of oiled parchment. Roast for about 20-30 minutes, until peppers are slightly browned.
  4. Remove from oven. Let them cool down.
  5. Remove jalapeno skins.
  6. Place jalapeno, onions, lime juice, and cilantro, in the bowl of a small blender.
  7. Pulse a few times to combine.
  8. Drizzle olive oil in slowly while the blender is running.
  9. Mixture should emulsify and become creamy.
  10. Add salt to taste.
  11. Sauce will keep for 2 days in the fridge.

To assemble

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

Nutrition Facts
Quinoa Tacos
Amount Per Serving
Calories 220
* Percent Daily Values are based on a 2000 calorie diet.