Vegan Rainbow Tacos
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- 493
- 35 min
- 4
YOU'LL NEED
1/2 cup quinoa, uncooked
1 cup water
1/2 tsp turmeric
1 pinch salt
1 cup carrot grated
1/3 cup green onion, chopped
3/4 cups cherry tomatoes, sliced
1 cup purple cabbage, chopped
2 avocados, chopped
1 cup chickpeas
1/2 cup cilantro chopped
sea salt and pepper
cayenne pepper
4 El Sabor® Big Wraps Original
fresh lime, to serve
Garlic-tahini dressing:
1/4 cup tahini
2 limes juiced
2 cloves garlic, finely chopped
1 pinch sea salt and pepper
2 tbsp water
LETS' COOK
- Start by cooking your quinoa. In a saucepan add 1/2 cup quinoa to 1 cup water. Bring to a boil then reduce heat, add turmeric powder and sea salt, simmer for 12-15 minutes, or until cooked.
- Grate carrots, chop spring onion, tomatoes, cabbage and avocado. Toss veg into a bowl with turmeric quinoa, chickpeas and chopped cilantro, sprinkle generously with salt and pepper.
- Prepare dressing: In a small bowl add 1/4 cup tahini, lime juice, chopped garlic, and pinch salt and pepper. Whisk to combine. Add splashes of water to thin, about 2 tbsp.
- Pour dressing over taco mix and toss to combine. Sprinkle with more sea salt and pepper, and cayenne pepper to taste. Scoop mixture into tortillas and serve with fresh lime.
Source: twospoons.ca
