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Curried Quinoa Tacos with Garlic Lime Cream Sauce

Our family loves tacos, but every now and then I like to put a new twist on our old favorite. Give this one a try and you will see why mixing it up every now and then can be fun!
Course Main Course
Cuisine Healthy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 515kcal

Ingredients

  • 1 sweet onion
  • 1 cup cooked quinoa
  • 8 ounces browned ground beef or steamed tempeh, shredded
  • ½ cup fresh cilantro chopped
  • 2 teaspoons hot curry powder
  • 1 teaspoon turmeric
  • ½ cup hot mango chutney
  • 1 tablespoon fresh lime juice
  • 8 corn tortillas or crunchy taco shells
  • ½ red bell pepper chopped
  • 2 cups shredded cabbage
  • ¼ cup chopped cashews
  • Garlic Lime Cream Sauce
  • ½ cup sour cream – dairy or non-dairy
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 2 cloves garlic minced

Instructions

  • If you are using crunchy taco shells, heat oven according to package directions.
  • Spray a large skillet well with olive oil and add onion. Cook for 8 to 12 minutes, until tender. Add quinoa, ground beef or temph, cilantro, curry powder, turmeric, and mango chutney. Stir until well combined and cook for 5 to 7 minutes. Remove from heat and stir in lime juice.
  • Meanwhile, if you are using corn tortillas, heat a small skillet to medium. Heat tortillas a few minutes per side to make pliable. Wrap in foil to keep warm. Alternatively, bake taco shells according to package directions.
  • Top heated tortillas or taco shells with tempeh (or ground meat) quinoa mixture, red pepper and shredded cabbage. Drizzle with sour cream mixture and top with cashews.

Nutrition

Calories: 515kcal | Carbohydrates: 77g | Protein: 20g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 117mg | Potassium: 726mg | Fiber: 7g | Sugar: 28g | Vitamin A: 815IU | Vitamin C: 44.1mg | Calcium: 136mg | Iron: 4.4mg