5 from 1 vote
Vegan Tacos
Carefree Quinoa Tacos: 3 Ways {Vegan, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free}
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Vegan. Vegetarian. Free of Gluten, Dairy, Soy, Eggs and Refined-Sugar.
Course: Entree
Cuisine: Mexican
Keyword: soyfree, vegan, gluten free, dairy free, vegetarian tacos, quinoa
Servings: 4
Calories: 499 kcal
Author: Amie Valpone
Ingredients
  • 8 gluten-free whole grain tacos if you purchase corn tacos, make sure they are organic since corn is a high GMO food
  • 1 head cauliflower cut into small 1/2 inch florets
  • 6 large stalks asparagus ends trimmed
  • 1/2 cup green beans ends trimmed
  • 1 large red onion halved then slice each half into quarters
  • 2 Tbsp. extra-virgin olive oil divided, plus more if needed
  • Sea salt and freshly ground pepper to taste
  • 1/2 cup quinoa
  • 1/3 cup tahini sesame seed paste, stirred well
  • 5 Tbsp. hot water
  • 1 Tbsp. pure maple syrup or honey
  • Juice of 1 small lemon
  • 1 large pinch ground cumin
  • 2 red radishes quartered or thinly sliced
  • 1/2 cup finely chopped purple cabbage
  • 1/2 cup Made in Nature Organic Dried Tart Cherries
  • 2 Tbsp. finely chopped fresh basil for garnish
  • 1 Tbsp. finely chopped fresh parsley
Instructions
  1. Roast the oven to 375 degrees F. Prepare two large rimmed baking sheets with parchment paper.
  2. Toss the cauliflower on one baking sheet and drizzle with 1 1/2 Tbsp. olive oil. Sprinkle with sea salt and pepper. Roast for 30 minutes or until tender and golden brown.
  3. Toss the asparagus, green beans and onion on another baking sheet with the remaining olive oil. Sprinkle with sea salt and pepper. Roast for 10-15 minutes or until very tender.
  4. Meanwhile, cook the quinoa on the stove top according to the package directions. Fluff with a fork when done cooking, cover and set aside for 10 minutes.
  5. Then, in a small bowl, combine the stirred tahini, hot water, maple syrup, lemon juice, cumin, sea salt and pepper, to taste in a blender or whisk well (might be hard to whisk if your tahini is thick). Season to taste with the cumin, sea salt and pepper.
  6. Toast the taco shells in a cast iron skillet over medium heat for 20 seconds or until warm on each side. Then fill with the quinoa filling and top with your choice of toppings; feel free to have fun and get creative. You can finely chop the green beans and asparagus, if desired. You can also cut the cauliflower into smaller pieces, if needed. Here's what I chose:
  7. Taco 1 (front of the image): Radishes, Dried Cherries, Basil, Parsley Tahini
  8. Taco 2 (middle of the image: Roasted Onions, Dried Cherries, Parsley, Tahini
  9. Taco 3 (back of the image): Green Beans, Purple Cabbage, Asparagus, Dried Cherries, Tahini
  10. Serve immediately.
Nutrition Facts
Carefree Quinoa Tacos: 3 Ways {Vegan, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free}
Amount Per Serving
Calories 499 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Sodium 268mg12%
Potassium 884mg25%
Carbohydrates 60g20%
Fiber 10g42%
Sugar 16g18%
Protein 14g28%
Vitamin A 1653IU33%
Vitamin C 91mg110%
Calcium 151mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.