These delicious taco bowls are a healthy way to use leftover quinoa! It can be made even more quickly by using a frozen mixed vegetable blend. Thank you Forks Over Knives’ D. T. Wendel for this recipe. I’ve served the bowls with warm corn tortillas, wrapped it as burritos in flour or GF tortillas , and stacked on flat baked corn tortillas, as tostados. Any way you eat it, assemble and serve with any, or all, of the following: Pico de Gallo, salsa, shredded cabbage, pickled sliced jalapeño, broken black olives, chopped avocado or guacamole, and vegan sour cream. Possibly offer fat free “Refried Beans” on the side as well. OUTSTANDING!
Makes 2 very generous bowls, or 3-4 smaller ones
Heat a large saucepan over medium. If making Pico de Gallo (see below) reserve 2 tablespoons of onion for it. Add the rest of the onion to the hot pan and ‘dry saute’ until they begin to turn golden, stirring a bit. Add a few tablespoons of water or veg broth as they caramelize, to prevent burning and to moisten a bit. Add garlic and cook an additional minute. Stir in 3 tablespoons of the taco seasoning (add more later if you want more flavor). Cook 1 more minute, then add the chopped fresh or frozen veg mixture. Cover and cook 10-15 minutes more or until vegetables are tender but not mushy.
Add the kale and quinoa; cook 5 minutes more or until kale is wilted and quinoa is heated through, stirring occasionally. Add the lime or lemon juice (saving 1/2 – 1 tablespoon for the Pico de Gallo if you are making it). Taste and adjust seasonings.
For Pico de Gallo:
Mix the ingredients below. Spoon on bowls or serve with taco or wrap.
1 cup chopped tomato
2 tablespoons chopped fresh cilantro
2 tablespoons chopped onion (taken from above)
1/2 – 1 tablespoon lime or lemon juice (taken from above)
2 tablespoons chopped fresh cilantro
For bowls: Divide quinoa mixture among serving bowls. Top with Pico de Gallo and avocado. Serve with warm tortillas on the side.
