How do I achieve perfectly caramelized onions for these tacos?

To caramelize the onions, thinly slice them and saute in olive oil over medium-high heat until tender (about 7 minutes), then reduce heat to medium-low and continue cooking, stirring occasionally, for about 15 minutes more until deeply browned and sweet.

What's the best way to make the corn tortillas crispy for these tacos?

For crispy tortillas, drape them across two wires of an oven rack and bake at 400 degrees F for about 8 minutes, or until they are firm and golden.

Can I use Swiss chard instead of kale in this taco recipe?

Yes, the recipe specifically states you can use either loosely packed kale or Swiss chard, so feel free to substitute based on what you have available or prefer.

What kind of vegan cheese works best with these flavors?

The recipe calls for 'vegan cheese of choice,' so you can select your favorite shreddable or crumbled vegan cheese that complements the sweet and savory notes of caramelized onion and kale.

How should I store leftover Kale, Caramelized Onion and Quinoa Tacos?

It's best to store the filling and crispy tortillas separately. Keep the quinoa and vegetable mixture in an airtight container in the refrigerator for up to 3-4 days. Reheat the filling gently and re-crisp tortillas in the oven or a dry skillet before assembling.

11 years ago

Kale, Caramelized Onion and Quinoa Tacos
[Vegan, Gluten-Free]

Name: Kale, Caramelized Onion and Quinoa Tacos [Vegan, Gluten-Free]
Cook time: 15 min
Yield: 1
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

AH By: Amy Height

Author Bio

Healthy plant-based recipes to nourish your body and soul. Amy Height is the founder of From... Read More

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Two crispy oven-baked corn tortillas filled with a savory mixture of caramelized onions, vibrant kale, and fluffy quinoa, topped with vegan cheese.

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Kale, Caramelized Onion and Quinoa Tacos [Vegan, Gluten-Free]

Dairy Free

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... Read More

Ingredients You Need for Kale, Caramelized Onion and Quinoa Tacos [Vegan, Gluten-Free]

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

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How to Prepare Kale, Caramelized Onion and Quinoa Tacos [Vegan, Gluten-Free]

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.