Vegetable and quinoa tacos with salsa verde

Tacos are so versatile, and here’s a delicious and nutritious taco idea! These tacos are loaded with red quinoa, sautéed portobello mushrooms, roasted poblano peppers, and a slaw of red cabbage, jicama, and carrots. Each ingredient offers great nutrients and a different flavor element. Try it out!

ingredients

yield: six tacos

for salsa verde:

6-8 tomatillos

1 jalapeño

1/4 – 1/2 teaspoon lime juice

1/4 teaspoon cumin

1/2 teaspoon salt

3 tablespoons chopped cilantro (or more)

for mushrooms:

2 portobello mushrooms (substitute another type of mushroom)

1 teaspoon canola oil (or cooking oil of choice)

1/8-1/4 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon cumin

lime juice to taste

for slaw:

1/2 cup jicama, julienned

1/2 cup purple cabbage, shredded

1/4 cup carrots, julienned

lime juice to taste

salt to taste

sugar (optional, to taste)

for tacos:

poblano peppers, julienned (roast on a dry skillet until charred and remove the skin if desired)

1 1/2 cups cooked quinoa (I used red quinoa, but any type would work)

6 soft corn tortillas

chopped cilantro

method

for salsa verde: prepare the tomatillos by removing the husks, rinsing, and wiping dry. place the tomatillos and jalapeño  on a hot, dry skillet or grill pan and cook until charred and softened slightly. allow tomatillos and jalapeño until cooled and blend in a food processor or blender with lime juice, cumin, salt, and cilantro.

for mushrooms: clean the portobello mushrooms and slice into 1/2 inch thick slices. heat canola oil and sauté the mushrooms until tender. season with salt, cumin, and paprika. remove from heat and squeeze on lime juice to taste.

for slaw: combine jicama, red cabbage, carrots, lime juice, salt, and sugar in a bowl. toss and set aside.

for tacos: heat the corn tortillas on a dry skillet until warm. add quinoa, mushrooms, and poblano peppers. top with slaw, salsa verde, and cilantro and enjoy!

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3 thoughts on “Vegetable and quinoa tacos with salsa verde

  1. Hi there, thank you for sharing recipes without OG. Really appreciated..
    For salsa varde I have tried but didnt really turn out that great since tomatillo its self are really sour and I didn’t want lot of sugar in it to balance it out.so is there any other options?? Please help..

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    1. Hi! This salsa verde is intended to be on the tart side, but there are a few things you could try to do to make it less tart. First, be sure you are cooking your tomatillos enough. I have written to cook the tomatillos in a hot dry pan. Continue to do so until they are darkened and soft. You could also try leaving out the lime juice and adding more cilantro to balance the tartness of the tomatillos. I hope that helps!

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