Completely Vegan Quinoa Tacos & Toppings
Guacamole, black bean & corn salsa, quinoa taco “meat",” and cashew sour “cream”
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.
Equipment Needed:
Big spoon (for stirring)
Yields: 6 servings
Ingredients:
QUINOA TACO “MEAT”
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
CASHEW SOUR “CREAM”
BLACK BEAN + CORN SALSA
15oz 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
GUACAMOLE
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
Cilantro, optional
Taco shells or tortilla chips
Directions:
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!
Notes:
For the quino “meat,” salsa “juice” is literally taking your measuring cup and pouring out some of the liquid from your favorite salsa container into your cup. I’m more of a restaurant style salsa girly to begin with so I like mine a little more juicy. My go-to/preferred salsa is the Tostitos Restaurant Salsa
For the guacamole, if you don’t have a mortar and pestle don’t fret. You can easily mush up those first ingredients in a mini-food processor/chopper.
I adapted the quinoa taco “meat” portion of this recipe from this minimalist baker version. I preferred a version with more fresh produce, my favorite taco seasoning, and a little extra olive oil for a more varying texture.
Tag @accentgolden in your taco posts!
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