These Kale, Caramelized Onion and Quinoa Tacos were adapted from a dish I taught often in cooking classes in New York. They are super simple and always went over really well with students. As far as tacos go, they’re fancy-ish enough for things like dinner parties, and easy enough that they fit perfectly into a hectic weeknight dinner schedule.
Kale, Caramelized Onion and Quinoa Tacos [Vegan, Gluten-Free]
Serves
1
Cooking Time
15
Ingredients
- ¼ cup dry quinoa
- 1 tbsp olive oil
- ½ yellow onion
- 3 tsp minced garlic
- 3 cups loosely packed kale or swiss chard
- ½ tsp red pepper flakes
- 2 tbsp vegan cheese of choice
- 2 corn tortillas
- 1 tsp agave syrup
- 1 tsp red wine vinegar
Preparation
- Thinly slice onions. In a medium skillet, heat oil over medium-high until glistening. Add onion and saute until tender, about 7 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until caramelized, about 15 minutes more.
- Meanwhile, preheat oven to 400 degrees F.
- Prepare quinoa according to package instructions.
- Drape corn tortillas across two wires of an oven rack and bake until crispy, about 8 minutes.
- When onion is soft and browned, add garlic and stir 1 minute. Add chard, cover and cook 3 minutes more.
- When onion is soft and browned, add garlic and stir 1 minute. Add chard, cover and cook 3 minutes more.
- Stir in cooked quinoa, agave, vinegar and red pepper flakes. Remove tortillas from the oven and fill with chard mixture and cheese.
Notes
Photo by: Plates of Joy
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