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A spicy, Moroccan-inspired taco with a quinoa and tomato base all wrapped up inside a tortilla with red cabbage and cilantro.

Quinoa Shakshuka Tacos [Vegan]

$2.99
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Calories

354

Serves

4 tacos

Cooking Time

55

Ingredients You Need for Quinoa Shakshuka Tacos [Vegan]

  • 1 cup dry quinoa (any color)
  • 1 3/4 cup water
  • 1 bay leaf
  • 1 tablespoon nutritional yeast
  • 2 teaspoons cumin powder
  • 2 teaspoons red chili pepper flakes
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 cup shakshuka sauce
  • 4 tortillas
  • 1/2 cup red cabbage salad (shredded red cabbage, rubbed with salt)
  • 1/4 red onion, sliced
  • 1 handful arugula
  • 1/4 cup cilantro or parsley

How to Prepare Quinoa Shakshuka Tacos [Vegan]

  1. Rinse and drain the quinoa.
  2. Put the quinoa, water and bay leaf in a saucepan over medium heat. Cook for 20-25 minutes, until the water is completely absorbed.
  3. Preheat the oven to 400°F.
  4. Transfer the cooked quinoa into a large bowl and add all the seasoning ingredients and mix well.
  5. Transfer the seasoned quinoa onto a baking sheet that is either lightly greased or lined with parchment paper.
  6. Spread into a uniform, thin layer.
  7. Bake the quinoa for 15 minutes.
  8. Warm up tortillas in a skillet or directly over flame.
  9. Assemble tacos.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Per Serving: Calories: 354 | Carbs: 54 g | Fat: 12 g | Protein: 12 g | Sodium: 183 mg | Sugar: 5 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Maya Sozer

See My Recipes

Maya is a culinary creative and photographer. Her foray into sharing her experience began when she was asked to create recipes for a wine bar & bistro in Palo Alto, California, where she then continued to work as a chef. She is the author of the blog Dreamy Leaf.

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