There are two things that might surprise you about this vegan Mexican Quinoa Tacos recipe. The first thing is that I used quinoa in tacos, which is a combination that you don’t see often. And the second thing is that it’s done in just a few minutes. For me that makes it a perfect weekday recipe. It’s so easy to make that even when you don’t feel like cooking you can still put a healthy meal on the table.
Most ingredients have a long shelf life so you can already buy the tortillas, quinoa, kidney beans and taco sauce in advance and just buy the few fresh ingredients last-minute.
Recipe Vegan Mexican Quinoa Tacos
Ingredients (serves 2):
1 package Mexican Inspired Quinoa (I used Pablo’s)
4 tortillas
200 grams kidney beans
4 tablespoons hummus
100 grams iceberg lettuce
8 cherry tomatoes
4 tablespoons taco sauce
Fresh parsley or coriander
Warm some olive oil in a frying pan and add the kidney beans and the quinoa. Fry for 2-4 minutes on medium fire. In the meantime, prepare the tacos by shortly warming the tortillas in a frying pan without oil for 1 minute on each side. Cut the cherry tomatoes in half
Divide the hummus, quinoa-been mix, lettuce, cherry tomatoes, taco sauce and parsley over the 4 tortillas.
You might also like my recipe for vegan pulled jackfruit tacos.
