eCook Meal
Smoky Quinoa “Mince” Tacos
with tomato salsa, kidney beans & fresh mint
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.
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 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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.45
for 4 servings · R41.61 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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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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Nutritional Yeast needs 30 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
-
Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
-
Spring Onion needs 3Lay'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
- Soft Corn Tortillas
- Red & White Quinoa
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Smoky Quinoa “Mince” Tacos?
The preparation time for Smoky Quinoa “Mince” Tacos with tomato salsa, kidney beans & fresh mint is between 20 and 30 minutes.
What is the total time required to make Smoky Quinoa “Mince” Tacos with tomato salsa, kidney beans & fresh mint?
The total time required to make Smoky Quinoa “Mince” Tacos with tomato salsa, kidney beans & fresh mint is between 40 and 55 minutes.
How many servings does Smoky Quinoa “Mince” Tacos provide?
4 servings
What are the main ingredients in Smoky Quinoa “Mince” Tacos?
Baby Tomato, Chilli, Fresh Mint, Garlic, Kidney Beans, NOMU Mexican Spice Blend, Nutritional Yeast, Red & White Quinoa, Soft Corn Tortillas, Spring Onion, Tomato Salsa, Vegetable Stock
What is the nutritional information of Smoky Quinoa “Mince” Tacos?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Smoky Quinoa “Mince” Tacos?
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. 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! 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. 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.
What should be prepared from my kitchen to make Smoky Quinoa “Mince” Tacos?
Baby Tomato, Chilli, Fresh Mint, Garlic, Kidney Beans, NOMU Mexican Spice Blend, Nutritional Yeast, Red & White Quinoa, Soft Corn Tortillas, Spring Onion, Tomato Salsa, Vegetable Stock
How many calories does Smoky Quinoa “Mince” Tacos have?
calories
How much fat content does Smoky Quinoa “Mince” Tacos have?
grams