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    Home » Diet » Gluten Free Recipes

    Ta-Quinos (Quinoa Tacos)

    5 from 1 vote
    Posted May 15, 2015 (last updated July 28, 2022) by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    Looking for a fabulous easy meal that the whole family will love? Try these Vegan Quinoa Tacos. They are packed with nutrition and kid-friendly.Ta-Quinos (Quinoa Tacos) - from Dreena Burton's Plant Powered Family - WendyPolisi.com

    One of the best things about blogging is the amazing people that I’ve met, both readers and bloggers.

    When I first started, I didn’t really consider myself a blogger and a was too nervous to strike up friendships with fellow bloggers.

    Over time this changed. It is an amazing experience to go from admiring someone from afar to calling them a friend.

    One of the people I’ve had the pleasure of getting to know and call a friend is Dreena Burton. For those of you who don’t know Dreena, she is a legend in the Vegan cookbook and blogging world. She was writing vegan cookbooks back before there were vegan cookbooks. The phrase I’ve heard repeated over and over again about her recipes is that “they just work”.

    On a personal note, Dreena is just as beautiful a person on the inside as she is on the out. The warmth you see on her website translates into the real Dreena. She's funny, real and amazingly kind.

    A Mom to three girls, Dreena knows a thing or two about feeding kids healthy. So when I was offered a chance to review her latest book Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes, I was of course thrilled!

    Plant-Powered Families Front Cover_PRINT
    The book is beautiful and everything I would expect from a seasoned author. What is even more amazing is that the recipes appeal to vegans and those just looking to get there kids eating more plants.

    As one non-vegan Mom told me “Feeding my kids more plants just makes sense.”

    I couldn’t agree more.

    The book covers everything you need to know to prep your kitchen to experience plant-power and then is divided into sections: Healthy Mornings, Lunch Fixes, Salad Dressings, Sauces and Toppers, Dinner Time and Sweet Treats. There are also two sections at the end that cover plant-powered challenges and solutions as well as plant-powered support.

    Some of the recipes that caught my eye:

     

    • Almond Zen Granola
    • Pumpkin Pie Smoothie
    • Oatmeal Banana Bites
    • Pumpkin Snackies
    • Chickpea Nibbles
    • Artichoke Spinach Dip
    • Cheesy Caesar Dressing
    • Polenta Pizza Crust
    • Ta-Quinos! (Recipe Below)
    • Home Fries
    • Ultimate Teriyaki Stir-Fry
    • Chocolate Chia Pudding
    • No-Bake Granola Bars
    • Apple Nachos Supreme

    Get your copy now!

    Print Recipe
    5 from 1 vote

    Ta-Quinos!

    This is such a simple dinner idea, and our family loves it! You can use any chili you like, and what’s extra wonderful is you can use leftovers of both chili and quinoa to create a whole new meal. For kids, the quinoa can tame any heat from the chili. Adults may want to use straight chili in their tacos, or simply add extra heat to their portions with hot sauce. Recipe reprinted with permissions from Plant-Powered Families by Dreena Burton; BenBella Books, 2015.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Vegan
    Servings: 4 (2–3 tacos per person)
    Calories: 199kcal
    Author: Wendy Polisi

    Ingredients

    • 2 cups chili
    • 1 cup cooked quinoa
    • 8 taco shells see note
    • Veggies and toppings of choice see note

    Instructions

    • In a medium-large pot, combine the chili and quinoa and heat through over medium heat, stirring occasionally, for 5–10 minutes. If using the Mild Cheesy Dip (see toppings note below), also gently warm the dip in a small saucepan over low heat for 5–8 minutes, or until heated through.
    • When heated through, spoon â…“–½ cup of the chili quinoa filling into a taco shell. Add individual toppings as desired and enjoy!

    Notes

    Taco Shells Note: Choose organic if possible. You can also briefly bake the taco shells before filling them to bring out a slightly golden brown color and more of a toasty flavor.
    Toppings Ideas: Use your favorite toppings for tacos here. Some options include:
    shredded lettuce
    chopped tomatoes
    chopped bell peppers
    chopped cilantro
    chopped jicama or cucumbers
    sliced green onions or diced onion
    chopped avocado or guacamole
    Mild Cheesy Dip (in full cookbook) or Velvety Cashew Cream (in full cookbook)
    salsa or hot sauce
    sliced hot peppers or pickled hot peppers

    Nutrition

    Calories: 199kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 376mg | Fiber: 4g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 107.7mg | Calcium: 42mg | Iron: 1.9mg

    Disclosure: I received a copy of this book from the publisher for review. All opinions are my own.

    Filed Under:

    Gluten Free RecipesQuinoa RecipesVegan RecipesVegetarian Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

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      Rating




    1. Alisa @ Go Dairy Free

      May 15, 2015 at 10:49 pm

      5 stars
      I love shortcut recipes like this! I've just started going through Plant-Powered Families and hadn't seen this recipe yet - almost too easy not to make!

      Reply
      • Wendy Polisi

        May 15, 2015 at 10:53 pm

        I know - right? I love recipes like this for when things are crazy. Plus - tacos! What's not to love?

        Reply
    2. Jill, The Veggie Queen

      May 17, 2015 at 12:45 am

      Tacos are one of my favorite meals. I, too, like Dreena and what she does, as well as what you do on your blog. Dreena is a mighty beautiful woman.

      Keep on doing great work. Your contribution is important for moms and others.

      Reply

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