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Mexican Quinoa Tacos with Avocado Dressing

Jun 4 2014

by Becca Divine

I’ve been slacking on the recipes lately. Moving tends to get in the way of being able to use your kitchen. It’s all good though. Bud and I are moved in and I get to use my kitchen again!
I saw this recipe on Minimalist Baker a few weeks ago and immediately pinned it for later use. As I was menu planning this week, I came across the recipe again on Pinterest. After moving, this was the perfect meal for us.
Minimalist Baker originally wrote this recipe to be made as salad cups, but I was much more in the mood for tacos. These tacos are simple, filing, and full of protein. More than anything, it was the perfect first meal for Bud and I in our new home!
Mexican Quinoa Tacos with Avocado Dressing
(Original recipe from Minimalist Baker)
Prep time: 10 minutes / Cook time: 30 minutes / Serves: 6
Ingredients
For the Dressing:
Other Topping Options:
Instructions
  1. Preheat oven to 400 degrees and prep sweet potatoes. Toss in a drizzle of olive oil and 1/4 tsp each cumin, cinnamon and sea salt. Bake for 20-25 minutes or until tender and slightly golden brown.
  2. Rinse quinoa in a fine mesh strainer and place in a small saucepan over medium-high heat to toast. Stir and cook for 2-3 minutes and then add 1 1/2 cups water and stir. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until tender and the water is fully absorbed. Turn off heat and set aside.
  3. In a separate saucepan, bring black beans to a simmer over medium heat and season with 1/4 tsp each sea salt, cumin and cinnamon. If your black beans are already salted, omit additional salt. Once bubbly and warm, turn heat to simmer/low.
  4. Prepare dressing by adding all ingredients besides water to a blender and blending. Add water to thin and scrape down sides as needed. Taste and adjust seasonings as needed, adding more lime, salt, cumin or sweetener as desired. Transfer to serving dish. You will have leftovers, which store well in a covered container in the fridge for up to several days.
  5. Warm tortillas for 15 seconds in the microwave
  6. Arrange on a serving plate and top with quinoa, black beans and sweet potatoes. You might have leftover toppings depending on how many tacos you prepare. Leftovers keep well.
  7. Serve with dressing and any additional desired toppings, such as cilantro, salsa, chips or sliced jalapeno.

Cheers,

Becca

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