Mama’s Hippie Tacos

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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

  • Servings: 6-8
  • Difficulty: easy
  • Print

Hippie vibes abound in this meatless taco filling that's loaded with plant protein & veggies.

Ingredients

  • 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

Directions

  1. Heat oil in a large skillet over medium heat. Add veggies and sauté until softened, about 5 minutes.
  2. Add garlic, seasoning, and salt; stirring to combine and cook for another minute or two.
  3. 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.
  4. 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!

This post contains Amazon affiliate links.  These links are to products I actually purchase and use myself in my kitchen.  If you buy something using a link, I’ll get a small commission at NO addition cost to you.  Thank you for supporting Mama Makes Food!

Happy Food Making, Mamas! ❤

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