Tacos never made it to the favourite list for one reason or another. In the past the kids would always devour the shell but the filling was a whole different story. I tried this recipe earlier this week and received a very surprising thumbs-up from both of them — in fact “I don’t just like it, I love it” my daughter proclaimed when I asked for her thoughts on this recipe.
The most surprising thing to note is that neither my son or daughter like quinoa — in fact up until recently, whenever I served quinoa I’ve always labeled it a rare type of pasta…lol. When my son asked if the filling for this recipe was couscous (which he loves) I said “sure” but at 8 years old he’s nobody’s fool. I acknowledged it was quinoa and yet he continued to eat all three tacos on his plate. Truth be told, I even ate the leftover quinoa filling (sans taco shell) for lunch. Just the filling. It was that good.
Not all recipes are “winners” and make it to Vegan Rhapsody, but this one has certainly made it to the top of our list. It’s recipes like this that inspire me and challenge me to continue exploring vegan cooking…enjoy!
Part One: Chunky Salsa
3 garlic cloves, peeled
2 large green onions (40 g)
3/4 cup cilantro leaves, fresh (10 g)
3 medium vine tomatoes, ripened (400 g)
1 1/2 tsp cumin powder
1/2 lemon, juiced
1/Put garlic and onions in Thermomix bowl. Chop 5 sec/Speed 5. Using the spatula, scrape down the sides of the bowl.
2/Add remaining ingredients to the TM bowl. Using the Turbo feature, chop for 1 second.
Transfer to a small bowl and set aside.
Note: Before preparing the quinoa filling (see below) clean and dry your Thermomix bowl.
Part Two: Quinoa Filling
1/Preheat oven to 375F (to cook quinoa filling)
2/Preheat secondary oven to 350 F (to bake taco shells)
Taco shells, non-GMO [Qty-12]
2 cups quinoa, rinsed in cold water
3 cups vegetable broth (I use 1 Tbsp. vegetable bouillon powder per 1 cup water)
4 tsp cumin
4 tsp chili powder
2 tsp taco seasoning
2 tsp smoked paprika
Pinch of Himalayan rock salt & pepper
1 Tbsp avocado oil
1 cup cheese shreds [Cheddar]
1/Pour vegetable broth in a pot, and then add rinsed quinoa. Bring to a boil. Then simmer for 10 mins.
2/Remove pot from stove. Let sit (with lid closed) for 5 mins. Fluff the cooked quinoa using a fork.
3/Transfer the cooked quinoa into a large mixing bowl and add the cumin, chilli powder, taco seasoning, smoked paprika, salt and pepper. Add 1 cup of the reserved chunky salsa (see Part 1 above). Toss to combine.
4/Pour the quinoa mixture onto a parchment-lined baking sheet. Now drizzle avocado oil over top and top with a pinch of salt.
5/Bake in the oven for 20 mins, or until the quinoa is golden brown. Stir at the halfway point.
6/Cover baked quinoa with cheese shreds and bake for final 10 mins or until cheese is bubbly. While the cheese is melting preheat the oven to 350F and place taco shells on a baking sheet. Bake taco shells as directed.
7/Scoop quinoa filling into baked taco shells. Top with reserved chunky salsa and other toppings of your choosing, such as sweet chilli sauce, chopped sweet peppers and onions.
*If your kids love Mexican food make sure to have a look at our Nacho Plate with Fresh Salsa & Refried Beans recipe*
*Earth Island ®/Follow Your Heart ®Vegan Gourmet Shreds [Cheddar]
*HarvestSun® Vegetable Bouillon Powder
*Fresh is Best Salsa & Co. [12 Tri-Flavour Taco Shells]