It’s Taco Night, and this texture-filled treat is gonna keep it upbeat! Our smoky vegan “mince” is made from quinoa, tomato salsa, spices, and beans – all jumbled with nutritional yeast for some cheesy creaminess. With toppings of fresh mint, tomatoes, and spring onion.
Smoky Quinoa “Mince” Tacos
Smoky Quinoa “Mince” Tacos
with tomato salsa, kidney beans & fresh mint
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Fresh Chilli
- Fresh Mint
- Garlic Clove
- Kidney Beans
- NOMU Mexican Spice Blend
- Nutritional Yeast
- Red & White Quinoa
- Soft Corn Tortillas
- Spring Onion
- Tomato Salsa
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
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 it 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.
SOME PREP
Place half of the quartered baby tomatoes in a bowl. Add three-quarters of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
MEXI ‘MINCE’
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the nutritional yeast, 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 three-quarters of the sliced spring onion. Add a generous drizzle of oil, toss to coat, and spread out evenly. Bake in the oven for 15-20 minutes, shifting halfway. On completion, the quinoa should be crispy and have a smoky aroma.
TOAST THE TORTILLAS
When the baked quinoa has about 5 minutes remaining, place a pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This keeps them warm and prevents them from drying out.
ASSEMBLE!
Lay out the warm tortillas and pile the chunky quinoa ‘mince’ in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced chilli to taste. Garnish with the remaining spring onion and fresh mint. What delish tacos, Chef!
Red & White Quinoa - 75ml
Vegetable Stock - 5ml
Baby Tomatoes - 150g
Fresh Mint - 3g
Nutritional Yeast - 7.5ml
NOMU Mexican Spice Blend - 5ml
Garlic Clove - 1
Tomato Salsa - 50ml
Kidney Beans - 60g
Spring Onion - 1
Soft Corn Tortillas - 3
Fresh Chilli - 1
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 it 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.
SOME PREP
Place half of the quartered baby tomatoes in a bowl. Add three-quarters of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
MEXI ‘MINCE’
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the nutritional yeast, 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 three-quarters of the sliced spring onion. Add a generous drizzle of oil, toss to coat, and spread out evenly. Bake in the oven for 20-25 minutes, shifting halfway. On completion, the quinoa should be crispy and have a smoky aroma.
TOAST THE TORTILLAS
When the baked quinoa has about 5 minutes remaining, place a pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This keeps them warm and prevents them from drying out.
ASSEMBLE!
Lay out the warm tortillas and pile the chunky quinoa ‘mince’ in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced chilli to taste. Garnish with the remaining spring onion and fresh mint. What delish tacos, Chef!
Red & White Quinoa - 150ml
Vegetable Stock - 10ml
Baby Tomatoes - 300g
Fresh Mint - 5g
Nutritional Yeast - 15ml
NOMU Mexican Spice Blend - 10ml
Garlic Clove - 2
Tomato Salsa - 100ml
Kidney Beans - 120g
Spring Onion - 2
Soft Corn Tortillas - 6
Fresh Chilli - 1
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 it 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.
SOME PREP
Place half of the quartered baby tomatoes in a bowl. Add three-quarters of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
MEXI ‘MINCE’
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the nutritional yeast, 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 three-quarters of the sliced spring onion. Add a generous drizzle of oil, toss to coat, and spread out evenly. Bake in the oven for 20-25 minutes, shifting halfway. On completion, the quinoa should be crispy and have a smoky aroma.
TOAST THE TORTILLAS
When the baked quinoa has about 5 minutes remaining, place a pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This keeps them warm and prevents them from drying out.
ASSEMBLE!
Lay out the warm tortillas and pile the chunky quinoa ‘mince’ in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced chilli to taste. Garnish with the remaining spring onion and fresh mint. What delish tacos, Chef!
Red & White Quinoa - 150ml
Vegetable Stock - 10ml
Baby Tomatoes - 300g
Fresh Mint - 5g
Nutritional Yeast - 15ml
NOMU Mexican Spice Blend - 10ml
Garlic Clove - 2
Tomato Salsa - 100ml
Kidney Beans - 120g
Spring Onion - 2
Soft Corn Tortillas - 6
Fresh Chilli - 1
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 it 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.
SOME PREP
Place half of the quartered baby tomatoes in a bowl. Add three-quarters of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
MEXI ‘MINCE’
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the nutritional yeast, 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 three-quarters of the sliced spring onion. Add a generous drizzle of oil, toss to coat, and spread out evenly. Bake in the oven for 20-25 minutes, shifting halfway. On completion, the quinoa should be crispy and have a smoky aroma.
TOAST THE TORTILLAS
When the baked quinoa has about 5 minutes remaining, place a pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This keeps them warm and prevents them from drying out.
ASSEMBLE!
Lay out the warm tortillas and pile the chunky quinoa ‘mince’ in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced chilli to taste. Garnish with the remaining spring onion and fresh mint. What delish tacos, Chef!
Red & White Quinoa - 300ml
Vegetable Stock - 20ml
Baby Tomatoes - 600g
Fresh Mint - 10g
Nutritional Yeast - 30ml
NOMU Mexican Spice Blend - 20ml
Garlic Clove - 4
Tomato Salsa - 200ml
Kidney Beans - 240g
Spring Onion - 3
Soft Corn Tortillas - 12
Fresh Chilli - 2
Woolies Products in this dish
