Welcome to the Spring series of recipes with Holistic Health Coach Kaitlyn Cashmere. Check out her past recipes for Live Planted here.


My latest food obsession has been eating everything in taco form. Roasted vegetables, sautéed greens, sauerkraut, hummus, beans, grains, tons of avocados.  You name it, I throw it into a tortilla.

Leftovers inspired this particular recipe. They frequently clutter my refrigerator, and what better way to revive them then to make tacos? You’ve probably guessed it; these tacos don’t have the traditional ‘Mexican’ flavors either. Ginger is the star of the show…yea, ya heard me!

So let us dig into our refrigerators, sauté up some vegetables and toss everything into a tortilla. Olé!


 Walnut Meat Tacos with Ginger quinoa & sautéed Swiss Chard

Author: Kaitlyn Cashmere
Recipe Type: Vegetables, grains, Vegan, Gluten Free
Serves: 4 (Makes 8, 2 Tacos per Serving)
Inactive Time: 15 Minutes. Active Cook Time: 20 Minutes. Total Time: 35 Minutes. *Time is calculated using already prepared quinoa.

INGREDIENTS

1 ½ Cups Cooked Quinoa
½ Cup Raw Walnuts, Finely Chopped
2 Teaspoons Dried Oregano
½ Teaspoon Smoked Paprika
2 Cloves Garlic, Minced
1 Inch Knob of Ginger, Peeled & Finely Chopped
2 Teaspoons Avocado Oil
Juice of 1 Lime, Divided
Salt and Black Pepper to Taste
½ Pound Swiss Chard, Stems Removed & Sliced into Ribbons
½ Pound Red Cabbage (about ¼ of the cabbage), Core Removed & Thinly Sliced
2 Avocados
8 Gluten Free Tortillas (6-7 inches in diameter)
INSTRUCTIONS
1. Bring a large non-stick sauté pan to medium-low/ medium heat.
2. Add avocado oil, cooked quinoa, chopped walnuts, oregano, smoked paprika, garlic, ginger, salt, black pepper, and half the lime juice to the sauté pan; Cook 8-9 minutes, stirring frequently.
3. Meanwhile, wash and finely slice red cabbage. Wash swiss chard, remove tough stems, and slice leaves into thin ribbons (keep separate from cabbage).
4. Remove cooked quinoa mixture from the pan and set aside.
5. Bring the same pan up to medium-low heat; add sliced red cabbage, the remaining lime juice, salt and black pepper with a tablespoon or two of water to sauté.
6. Once the cabbage has cooked for about 5-6 minutes, stir in the swiss chard and cook an additional 5 minutes.
7. Remove the swiss chard and cabbage mixture from the heat and warm tortillas.
8. Assemble each tortilla with about ¼ cup of the quinoa mixture, sautéed swiss chard and cabbage, and top with avocado. (Only assemble what you are going to eat for that meal- keep mixtures separate until ready to serve).
Store leftovers in the refrigerator, in an airtight container. Consume within 3 days.

Want more from Live Planted? Hear the podcast on practical vegan living here on iTunes or here on Soundcloud. There’s a new episode every Tuesday.

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