This tasty taco bowl is a great way to use up leftover quinoa and spice up your breakfast routine at the same time. Frozen veggies are infused with smoky taco seasoning and folded into the cooked quinoa to add extra heft to the chewy whole grains. A homemade pico de gallo brings zesty freshness to each bite while chunks of creamy avocado tie together the Southwestern flavors. Squeeze a little lime juice over everything (or your favorite hot sauce) and serve with warm tortillas on the side to create tasty breakfast tacos that will provide you with plenty of energy to face the day ahead.
For more unique vegan quinoa recipes, check out these tasty ideas:
Ingredients
- 1 cup finely chopped onion
- 6 cloves garlic, minced
- 3 to 4 teaspoons taco seasoning
- 4 cups frozen mixed vegetable blend, any variety
- 4 cups chopped fresh kale, ribs removed
- 2 cups cooked quinoa
- 2 tablespoons lemon juice
- Sea salt, to taste
- 1 cup chopped tomato
- 2 tablespoons chopped fresh cilantro
- 1 avocado, halved, seeded, peeled, and chopped
- 8 mini corn tortillas, warmed
Instructions
- Heat a large saucepan over medium. Reserve 2 tablespoons of the onion for pico de gallo. In saucepan combine the remaining onion, the garlic, and ¼ cup water. Cook 10 minutes or until onion is tender, stirring occasionally. Stir in taco seasoning. Add frozen vegetables and ¼ cup water. Cook 10 to 15 minutes more or until vegetables are tender. Add kale and quinoa; cook 5 minutes more or until kale is wilted and quinoa is heated through, stirring occasionally. Add lemon juice, season with salt, and mix well. Taste and adjust seasoning.
- For pico de gallo, in a bowl stir together tomato, cilantro, and the reserved 2 tablespoons onion.
- Divide quinoa mixture among serving bowls. Top with pico de gallo and avocado. Serve with warm tortillas on the side.
Nutritional Information:
Per serving (1 bowl), 504 calories, 86 g carbohydrates, 17 g protein, 12 g total fat, 2 g saturated fat, 394 mg sodium, 20 g fiber, 5 g sugar
Note: Nutritional information is provided as an estimate only.
I love this bowl. I halfed the quinoa and I ended with enough for 3 generous servings. LOVE!
i’m from Catalonia and i’ll like to have the magazine send to me, but they said it wasn’t possible, so i try always to print the recepies, BUT I CAN T NOW…WHY????
You should still be able to print these recipes. I just tried this one and it worked fine for me. Could you try using another browser, and see if that helps. Did you see that we now have digital copies of our magazines?
https://shop.forksoverknives.com/collections/digital-magazines/
Wondering where the recipe for zesty lime crema is?
For Lime Crema, place the tofu, lime juice, lime zest, and garlic powder in a food processor. Cover and process until smooth, gradually adding 3 to 4 tablespoons of plant-based milk until crema is the consistency of sour cream. Refrigerate until ready to serve.
Found it here: https://www.forksoverknives.com/recipes/vegan-breakfast/mexican-breakfast-hash-with-lime-crema/
Lime Crema ingredients:
½ 12-oz. package extra-firm lite silken tofu
1 tablespoon lime juice
½ teaspoon lime zest
¼ teaspoon garlic powder
3 to 4 tablespoons unsweetened, unflavored plant-based milk
I was also wondering that! It was promised in the email…
Hi Maggie,
Our mistake! The email should have read “zesty pico de gallo.” However the lime crema does sound yummy with this if you want to go that way. Thanks Devra for sharing the recipe.
I hate the taste and texture of most frozen vegetables, especially the peas and carrots ones. I prefer taking the extra time [ok, and money] to buy, prepare and use fresh ones. Makes the end result so much better IMO.
What do you use for the Taco Seasoning? Can you give details for us to mix it up at home? A store bought packet mix has a lot of extra sodium in it. Thanks
https://rouxbe.com/recipes/5442-taco-seasoning
This appears to a great tasty recipe for breakfast. Being a diabetic I am concerned about carbs and portion control. How will the plant-based way of eating affect my daily numbers and AC1. Also I would like to see more recipes for one or two.
High carb (gluten free, carbs from fruits and veg), low fat, whole food plant-based is the best diet for those with diabetes<3 Look into Medical Medium books for more answers and help
I have purchased a couple of Forks Over Knives Magazines. I see several recipes I like, but I am on a low sodium diet. Is there any where I can find the sodium count in these recipes? This would be very helpful.
Hi Vivian,
We’re glad you’re liking the recipes! All Forks Over Knives recipes are designed to be relatively low sodium. We generally follow nutritionist Jeff Novick’s guidance that the milligrams of sodium should not exceed the total calories in a dish. We’re working on including nutritional information with recipes on our website in the future, so please stay tuned!
Thanks! Would you mind putting a suggestion for a DIY taco seasoning? The store bought ones tend to have ingredients I don’t like
https://rouxbe.com/recipes/5442-taco-seasoning