eCook Meal
Smoky Quinoa & Kidney Bean Tacos
with corn tacos, baby tomatoes & fresh chilli
It’s taco night and this texture-filled treat is gonna keep it upbeat! Our vegan mince is made from baked quinoa, tomato salsa, smoky spices, and beans – all bundled up in flavourful tacos.
Serving guide
Choose your portion size.
GET THE Quinoa GOING
Preheat the oven to 220°C. Rinse the Quinoa and place in a pot with the stock. Submerge in 200ml of water and give a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MARINATION STATION!
Place ½ of the quartered baby tomatoes in a bowl. Add ¾ of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
Quinoa MINCE
When the Quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the Mexican spice blend (to taste), and the grated Garlic. Gently toss through the tomato salsa, the drained kidney beans, the remaining baby tomatoes, and ¾ of the sliced spring onions. Add a generous drizzle of oil and some seasoning. Toss to coat and spread out in an even layer. Bake in the hot oven for 15-20 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma.
TOAST TORTILLAS!
When the baked Quinoa has 5 minutes remaining, place a dry pan over a medium heat. When hot, warm the tacos for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Or, heat up in the oven for 2-3 minutes if you prefer. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm. Loosen the coconut yoghurt with water or milk in 5ml increments until thick drizzling consistency and season.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tacos, and pile the Quinoa ‘mince’ in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced Chilli to taste. Drizzle over the coconut yoghurt and garnish with the remaining spring onion and mint. Fold up and enjoy!
GET THE Quinoa GOING
Preheat the oven to 220°C. Rinse the Quinoa and place in a pot with the stock. Submerge in 400ml of water and give a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MARINATION STATION!
Place ½ of the quartered baby tomatoes in a bowl. Add ¾ of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
Quinoa MINCE
When the Quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the Mexican spice blend (to taste), and the grated Garlic. Gently toss through the tomato salsa, the drained kidney beans, the remaining baby tomatoes, and ¾ of the sliced spring onions. Add a generous drizzle of oil and some seasoning. Toss to coat and spread out in an even layer. Bake in the hot oven for 20-25 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma.
TOAST TORTILLAS!
When the baked Quinoa has 5 minutes remaining, place a dry pan over a medium heat. When hot, warm the tacos for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Or, heat up in the oven for 2-3 minutes if you prefer. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm. Loosen the coconut yoghurt with water or milk in 5ml increments until thick drizzling consistency and season.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tacos, and pile the Quinoa ‘mince’ in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced Chilli to taste. Drizzle over the coconut yoghurt and garnish with the remaining spring onion and mint. Fold up and enjoy!
GET THE Quinoa GOING
Preheat the oven to 220°C. Rinse the Quinoa and place in a pot with the stock. Submerge in 600ml of water and give a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MARINATION STATION!
Place ½ of the quartered baby tomatoes in a bowl. Add ¾ of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
Quinoa MINCE
When the Quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the Mexican spice blend (to taste), and the grated Garlic. Gently toss through the tomato salsa, the drained kidney beans, the remaining baby tomatoes, and ¾ of the sliced spring onions. Add a generous drizzle of oil and some seasoning. Toss to coat and spread out in an even layer. Bake in the hot oven for 25-30 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma.
TOAST TORTILLAS!
When the baked Quinoa has 5 minutes remaining, place a dry pan over a medium heat. When hot, warm the tacos for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Or, heat up in the oven for 2-3 minutes if you prefer. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm. Loosen the coconut yoghurt with water or milk in 5ml increments until thick drizzling consistency and season.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tacos, and pile the Quinoa ‘mince’ in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced Chilli to taste. Drizzle over the coconut yoghurt and garnish with the remaining spring onion and mint. Fold up and enjoy!
GET THE Quinoa GOING
Preheat the oven to 220°C. Rinse the Quinoa and place in a pot with the stock. Submerge in 800ml of water and give a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MARINATION STATION!
Place ½ of the quartered baby tomatoes in a bowl. Add ¾ of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
Quinoa MINCE
When the Quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the Mexican spice blend (to taste), and the grated Garlic. Gently toss through the tomato salsa, the drained kidney beans, the remaining baby tomatoes, and ¾ of the sliced spring onions. Add a generous drizzle of oil and some seasoning. Toss to coat and spread out in an even layer. Bake in the hot oven for 25-30 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma.
TOAST TORTILLAS!
When the baked Quinoa has 5 minutes remaining, place a dry pan over a medium heat. When hot, warm the tacos for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Or, heat up in the oven for 2-3 minutes if you prefer. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm. Loosen the coconut yoghurt with water or milk in 5ml increments until thick drizzling consistency and season.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tacos, and pile the Quinoa ‘mince’ in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced Chilli to taste. Drizzle over the coconut yoghurt and garnish with the remaining spring onion and mint. Fold up and enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R197.03
for 4 servings · R49.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Yoghurt needs 125 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Red Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Corn Tacos needs 16Corn Taco Shells 12 pk R76.99 · whole pack (size can't be divided)R76.99
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- NOMU Mexican Spice Blend
- Tomato Salsa
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Smoky Quinoa & Kidney Bean Tacos?
The preparation time for Smoky Quinoa & Kidney Bean Tacos with corn tacos, baby tomatoes & fresh chilli is between 20 and 35 minutes.
What is the total time required to make Smoky Quinoa & Kidney Bean Tacos with corn tacos, baby tomatoes & fresh chilli?
The total time required to make Smoky Quinoa & Kidney Bean Tacos with corn tacos, baby tomatoes & fresh chilli is between 35 and 50 minutes.
How many servings does Smoky Quinoa & Kidney Bean Tacos provide?
4 servings
What are the main ingredients in Smoky Quinoa & Kidney Bean Tacos?
Baby Tomato, Chilli, Coconut Yoghurt, Corn Tacos, Fresh Mint, Garlic, NOMU Mexican Spice Blend, Quinoa, Red Kidney Beans, Spring Onion, Tomato Salsa, Vegetable Stock
What is the nutritional information of Smoky Quinoa & Kidney Bean Tacos?
Calories: 666, Carbs: 103 grams, Fat: grams, Protein: 22.4 grams, Sugar: 10.3 grams, Salt: 1991 grams
How do I prepare Smoky Quinoa & Kidney Bean Tacos?
QUINOA MINCE: When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the Mexican spice blend (to taste), and the grated garlic. Gently toss through the tomato salsa, the drained kidney beans, the remaining baby tomatoes, and ¾ of the sliced spring onions. Add a generous drizzle of oil and some seasoning. Toss to coat and spread out in an even layer. Bake in the hot oven for 20-25 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma. TOAST TORTILLAS!: When the baked quinoa has 5 minutes remaining, place a dry pan over a medium heat. When hot, warm the tacos for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Or, heat up in the oven for 2-3 minutes if you prefer. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm. Loosen the coconut yoghurt with water or milk in 5ml increments until thick drizzling consistency and season. ASSEMBLE THE TACO TROOPS!: Lay out the warm tacos, and pile the quinoa ‘mince’ in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced chilli to taste. Drizzle over the coconut yoghurt and garnish with the remaining spring onion and mint. Fold up and enjoy! GET THE QUINOA GOING: Preheat the oven to 220°C. Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water and give a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. MARINATION STATION!: Place ½ of the quartered baby tomatoes in a bowl. Add ¾ of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
What should be prepared from my kitchen to make Smoky Quinoa & Kidney Bean Tacos?
Baby Tomato, Chilli, Coconut Yoghurt, Corn Tacos, Fresh Mint, Garlic, NOMU Mexican Spice Blend, Quinoa, Red Kidney Beans, Spring Onion, Tomato Salsa, Vegetable Stock
How many calories does Smoky Quinoa & Kidney Bean Tacos have?
666 calories
How much fat content does Smoky Quinoa & Kidney Bean Tacos have?
grams