While you could simply omit the meat out of regular tacos or replace it with beans, this simple and flavourful filling recipe adds the perfect balance to your dish, in addition to a little plant protein-boost 😉
- 1 cup quinoa (sub for; lentils, beans, tofu…)
- 1 cube bouillon (vegetable broth)
- 1 handful of mushrooms (optional)
- 1/2 bell pepper (or grated carrot)
- 2 tbsp tomato paste
- 1/2 cup diced tomatoes
- 1/2 diced onion
- 1-2 cloves garlic
- 1 tbsp oregano
- 2 tsps cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp salt (could add more to taste)
- 1/2 lime, juiced
- Cook your protein. Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa (or legume) and toast for 4-5 minutes, stirring frequently.
- Add vegetable broth (after diluting with water) and bring to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes (or until liquid is completely absorbed and legume is cooked). Fluff with a fork and remove lid; let rest for 10 minutes off heat.
- Preheat oven to 380°F (200°C).
- Once quinoa is cooled and fluffed, add in remaining ingredients (spices, garlic, onion, salt, pepper, and vegetable). Stir thoroughly before transferring to a greased baking sheet. Here, spread it evenly amongst the pan to ensure your mixture cooks evenly.
- Bake for 20-35 minutes, stirring/ tossing at the halfway point. You will know if your mix has finished baking if it is golden brown and crispy to the touch (not completely dry, yet not humid).
- Now, you can enjoy directly into a crispy or soft taco shell (use corn tortillas for gluten- free), topped on your nachos or mixed into a large salad!