Quinoa Walnut Tacos

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Quinoa Walnut Tacos

Rating: 41

Servings: 8-10 depending on size

Why eat these?

Quinoa is a pseudo grain-actually a seed-which contains all essential amino acids and has twice the amount of protein as rice or pasta.

It is gluten-free.

Walnuts are high in Omega-3 Fatty acids used to fight inflammation.

Great for a “Meatless Monday” option

Kids love these!

These Tacos are GREAT and most won’t know or care that they are vegan! Make a batch or two of the taco meat and keep it on hand to enjoy over a salad or straight out of the jar. For a crowd or informal buffet dinner, set out taco meat, wrappers and bowls of assorted salsas, guacamole and vegetables and have your own fiesta.


    Taco “Meat”
  • 1 1/2 cups walnuts, soaked in water for 1-4 hours and drained
  • 2 Tbsp cumin powder
  • 2 tsp chili powder
  • pinch chili flakes or 1 tsp chipotle powder
  • 2 garlic cloves, peeled and roughly chopped
  • Juice of 1 lime (about 1 Tbsp)
  • Sea salt (Celtic or Himalayan is best)
  • 1 cup cooked quinoa, cooled
  • Late Summer Corn-Tomato Salsa 
  • 1 ear of corn grilled for 10 minutes (or until there is some char on the ear). Remove kernels from the cob (you can also use frozen defrosted corn-about 1 cup)
  • 1 small red onion, cut into 1/3 inch rings. Grill for 5 minutes and dice 1 cup diced heirloom tomatoes or cherry tomatoes cut into halves
  • 1⁄2 cup roughly chopped cilantro leaves
  • 1 Tbsp lime juice
  • 1⁄2 tsp cumin
  • 2 green onions, thinly sliced
  • Salt and pepper to taste
  • Taco "Shell" Options
  • Gluten free corn tortillas
  • Brown rice tortillas
  • Flour tortillas
  • Swiss chard Leaves, collard Leaves, green or red leaf lettuce leaves
  • Ezeikel wraps
  • Accompaniments
  • Vegan cheese
  • Vegan sour cream
  • Guacamole and/or sliced avocado
  • Cilantro leaves
  • Thinly sliced green onion
  • Thinly sliced red cabbage
  • Grated carrots
  • Grated jicama
  • Matchstick sliced radishes
  • Diced red onion
  • Diced tomatoes
  • Any type sprouts
  • Fresh lime wedges to squeeze onto tacos


    Taco Meat
  1. Place above ingredients except for quinoa in food processor. Pulse on and off for ten second intervals until nut mixture resembles cooked taco "meat"
  2. Fold in the Quinoa
  3. Salsa
  4. Combine above ingredients in bowl
  5. To assemble Tacos
  6. Build each taco by placing taco meat in a tortillas, wrap or Swiss chard, collard, or lettuce leaf on a plate. Fill with various ingredients and roll or fold wrapper around fillings.

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