When you combine quinoa, hemp seeds, and a bunch of veggies into a meatless taco filling, ya gotta call it “hippie”.
Amiright? I think so! These vegan quinoa & hemp seed tacos are an almost weekly staple in our home, so it’s about time I share the recipe!
Used for tacos, taco salad, quesadillas, breakfast scramble, nachos – to name a few, this recipe is versatility at its finest. Like many of my recipes, it’s adaptable too. Use whatever veggies you’ve got! I like to use three different kinds each time I make it. Some yummy combos are:
- carrot + broccoli + red cabbage
- cauliflower + bell pepper + kale
- tomato + sweet potato + zucchini
- spinach + mushroom + butternut squash
To change it up, I even like to throw in black or pinto beans into the mix or some cooked lentils if I have some hanging around in the fridge. I’ll just reduce the quinoa to keep the protein mixture at roughly 2 1/2 cups and the veggies around 1 1/2 cups.
Mama's Hippy Tacos
Hippie vibes abound in this meatless taco filling that's loaded with plant protein & veggies.
- 1 tbs. avocado oil
- 1 1/2 cups assorted vegetables of choice (here I used shredded carrot, finely chopped broccoli, and purple cabbage)
- 3 cloves garlic, minced
- 1 tbs. taco seasoning (I make my own in batches using chili powder, cumin, coriander, & dried oregano)
- 1 tsp. sea salt
- 2 cups cooked quinoa*
- 1/2 cup hemp hearts
- 1 cup salsa
- 1 tbs. apple cider vinegar
- 1-2 tsp. coconut sugar, optional
- Heat oil in a large skillet over medium heat. Add veggies and sauté until softened, about 5 minutes.
- Add garlic, seasoning, and salt; stirring to combine and cook for another minute or two.
- Stir quinoa and hemp hearts into the pan until fully incorporated, then pour in salsa and stir again. Cook for about 10 minutes until heated through.
- Remove from heat and add apple cider vinegar and coconut sugar, if using. Stir once more and serve.
*To cook quinoa, boil 1 1/2 cups of water or broth in a small saucepan and add 1 cup of rinsed quinoa. Reduce heat to simmer, cover, and cook for 12-15 minutes until the water is absorbed. Remove from heat and keep covered for about 5 minutes. I like doing this earlier in the day to make dinner prep super simple. Cooked quinoa stores in the fridge for a week (at least) or a couple months in the freezer. Extra quinoa can be used in my Gluten-Free Chickpea Nuggets, fritters, soup, salad, eggs, and so many other things!
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