This recipe is from one of my favorite blogs, Fat Free Vegan (www.fatfreevegan.com). My mom actually cooked this recipe this week, I’ve been having some pretty bad GI issues and I haven’t felt up to cooking lately. I’m getting back on track now though. When I started eating solid foods again I had the leftovers of this meal, and boy was it good! In the recipe you can substitute vegetable broth for water at any point. We used water because we didn’t want to open up a new container. Nutritional yeast is used in this recipe, making it very healthy and full of protein and deliciousness. I’m sure you’ll enjoy the recipe as much as my family did. Even my 12 year old brother loved it!
Quinoa Tacos (or Quinoa Salad)
From fatfreevegan.com, Serves 4-6
1 cup water or vegetable broth
½ cup Pre-washed Tricolor Quinoa (you can get normal if you want)
2 tablespoons water for sauteing
½ small onion (about ½ cup)
3 minced garlic cloves
½ medium red bell pepper
1 ½ teaspoons cumin powder (plus more for garnishing)
1 ½ teaspoons chili powder (plus more for garnishing)
½ teaspoon smoked paprika (we used normal paprika)
1 ½ cup chopped greens (collards, kale, spinach, etc. – we used spinach)
¼ cup nutritional yeast flakes
salt as needed for taste
Toppings – We used Daiya Vegan Cheddar Cheese, Avacado, Tomatoes, Salsa. Feel free to add more!
Cook the tricolor quinoa as package directs.
Heat the water on a non-stick large sauté pan over medium heat. Add onion and cook until translucent. Add garlic and red pepper. Cook until the pepper is tender (2-3 minutes).
Stir in the quinoa, cumin powder, chili powder and the paprika. (If needed add more water)
Cook and stir until the mixture just starts to get rid of the excess liquid. Stir in the spinach (or whatever greens you are using) and the nutritional yeast. Cook for 2 to 3 minutes more or until the greens become tender. Mix in some salt, taste and add more spices if needed.
Serve in taco or burrito shells and pile on your favorite toppings, I highly recommend the Daiya vegan cheddar cheese!
This salad makes great leftovers – even without the shells!
1/2 Head of Kale
2 minced Garlic Cloves
Cut out the stems of the kale leaves. Rip or cut into small pieces. Scatter on a cookie tray sprayed with cooking spray. Sprinkle garlic over them. Drizzle the desired amount of hot sauce for some heat. Squeeze the lemon on top. Put in the oven for 10 minutes at 350 degrees. Bake longer if not crisp enough.