Quinoa Walnut Tacos

Ingredients

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

Instructions

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
Salsa
3. Combine above ingredients in bowl
To assemble Tacos
4. 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.