Completely Vegan Quinoa Tacos & Toppings
Pretty sure we all know a vegan by now – and you wouldn’t not know, if you know what I mean. But even if, on the off chance, you don’t, we should be all aware of the benefits both for ourselves and the environment of eating a plant-based diet. At least where possible.
Even though I’m 100% a gravy and soup gal, I’m not a massive meat eater and I’ve been doing what I can to incorporate more plant-based meals into my routine. This meal, in my opinion, is a great starter. It incorporates elements that we all know and love as they are (which happen to be vegan) – guacamole, taco shells, and a black bean and corn salsa – with plant-based additions like the swap from ground meat to quinoa and sour cream to a cashew versioning.
I’ve had this both in a taco shell and simply thrown together in a bowl, using a chip as a food shovel. Any way you choose to layer it is delicious and overall, a great way to swap in for a meatless option on your next taco Tuesday.
HOW DO YOU MAKE TACOS VEGAN?
(sorry, coming soon with a website update – full recipe available at the bottom!)
How to: (sorry, coming soon with a website update – full recipe available at the bottom!)
INGREDIENTS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
(sorry, coming soon with a website update – full recipe available at the bottom!)
HOW TO MAKE VEGAN QUINOA TACOS & TOPPINGS
(sorry, coming soon with a website update – full recipe available at the bottom!)
3 reasons you’ll love these tacos
TIPS & VARIATIONS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
MAKING AHEAD & STORING
(sorry, coming soon with a website update – full recipe available at the bottom!)
MORE LUNCH + DINNER RECIPES
(sorry, coming soon with a website update – full recipe available at the bottom!)
Equipment
- Pot with lid
- Measuring Cups
- Measuring Spoons
- Big spoon (for stirring)
- Large baking tray
- Foil
- Blender
- Spatula
- Mixing Bowls
- Can opener
- Strainer
- Mortar + Pestle (or mini food processor)
Ingredients
- 1 cup quinoa rinsed
- 2 cups water can substitute in veggie broth for extra flavor if desired
- 1 tomato chopped chunky
- ¼ red onion diced
- ½ bell pepper diced
- 3 tbsp taco seasoning
- ¼ tsp salt
- ¼ black pepper
- ⅓ cup salsa juice*
- 2 tbsp olive oil
- Vegan Sour Cream recipe see notes for link
- 15 oz black beans drained and rinsed
- 2 cups corn frozen or fresh is fine
- 2 tbsp red onion diced
- 1 tsp garlic finely chopped
- ½ tsp salt
- 1 tsp cumin
- 1 tsp paprika
- ¼ lime juiced
- ½ tsp salt
- 1 tbsp onion purple or yellow, diced
- Cilantro optional
- ⅓ jalapeno diced
- ½ tbsp onion purple or yellow, diced
- 2-3 tbsp tomato diced chunky
- 1 avocado
- ⅓ jalapeno
- Taco shells or tortilla chips
Instructions
QUINOA TACOS
- Preheat oven to 375F non-convect
- Combine your rinsed quinoa and two cups of water (or veggie broth) in a small saucepan and cook according to package instructions.
- In a large bowl, combine cooked quinoa with the remaining ingredients – tomato, red onion, bell pepper, taco seasoning, salt, pepper, salsa juice, and olive oil. Stir to combine.
- Line a large baking tray with foil and dump the quinoa mixture onto it, spreading it evenly (and flat) across the pan
- Bake for 30 minutes, removing the tray halfway and “flipping” the quinoa, as possible, before returning to the oven for the remaining 15 minutes. Should be nicely crispy on the top once removed from the oven.
CASHEW SOUR “CREAM”
- I would have had zero ideas on how to make a vegan sour cream so all credit (and directions) goes to Cookie + Kate.
BLACK BEAN + CORN SALSA
- In a strainer, drain and rinse your black beans. Run hot water over them for a minute to bring them to a warm temperature.
- If using frozen corn, add that to the strainer with the black beans and run hot water over it for a minute to warm through. No need to cook either of these in a pan!
- Add to a bowl with remaining ingredients and stir to combine.
- If you have time, place covered in the refrigerator to allow the flavors time to mingle
GUACAMOLE
- In a mortar and pestle*, grind together the first four ingredients – ½ teaspoon of salt, a tablespoon of onion, cilantro (if using, I refuse though), and jalapeno – until nice and pulpy.
- Add in your remaining ingredients – onion, tomato, avocado, and jalapeno – and use a spoon to cut through and combine both mixtures together. I like my guacamole chunky, so once it seems fairly combined, I stop mixing to avoid a more mushy guac.
- Once all of your elements are prepared, you’re ready to EAT! Personally, I prefer layering the quinoa, then the bean/corn salsa, then the sour “cream”, and topping it all with guac before I dip in repeatedly with tortilla chips, but you do you, my friend!
