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Mexican Quinoa Tacos

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Ingredients

QUINOA BASE
1 cup Ceres Organics White Quinoa
Juice and zest of 1 lime
2 Orange kumara, cubed
2 tablespoons Ceres Organics Olive Oil
Sea salt and pepper, to taste
1 can Ceres Organics Black Beans, drained and rinsed
2 teaspoons Cumin
2 teaspoons Ceres Organics Cayenne Pepper
Handful of coriander, roughly chopped
¼ Head purple cabbage, shredded
TO SERVE
Ceres Organics Mayo & Sriracha (mixed to taste)
Avocado
Limes wedges
Soft tortillas, warmed

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Mexican Quinoa Tacos

  • Medium

Ingredients

  • QUINOA BASE

  • TO SERVE

Directions

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Steps

1
Done

Preheat your oven to 200°C and line a baking tray.

2
Done

Cook the quinoa according to packet instructions. Add lime juice and zest. Set aside to chill.

3
Done

Place kumara on your prepared tray, drizzle over with olive oil and season with salt and pepper. Bake for around 30 minutes, until golden and slightly crispy on the outside, turning part way through.

4
Done

In a bowl, combine the black beans, cumin and cayenne pepper. Toss to coat and then add the coriander.

5
Done

To assemble your tacos, stuff with your quinoa and black bean mix and then layer up with kumara and cabbage. Top with avocado, some dollops of mayo and sriracha sauce, and a squeeze of lime juice.

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