Chipotle Lime Quinoa Tacos

Looking for the perfect flavourful, plant-based taco for your next taco night dinner?

This tasty dish is proof that plant-based meals are simple and possible without sacrificing taste!

This recipe features vegan taco "meat" made from GoGo Quinioas Red Royal Quinoa. This superfood, called the mother of all grains and is known for its nutritional richness and as a complete plant-based protein! Add our Double Crème brie style on top to replicate the traditional cotija cheesy taste.

Get creative and customize this dish with your favourite go-to toppings like fresh cilantro or homemade guacamole and make your next Taco Tuesday unbeatably delicious.

CHIPOTLE LIME QUINOA

• 1 cup of uncooked quinoa

• 2 cups of vegetable stock

• 1 lime juiced & zested

• 2-3 chipotle peppers in adobo(minced)plus 3 Tbsp of the sauce from the same can

• 1 Tsp cumin

• 1 Tbsp ancho chili powder

• 2 cloves of garlic, minced

• Salt to taste

Directions:

1. Cook quinoa as directed on the package, though in this case we will use stock, along with the lime juice & zest instead of water.

2. Once cooked set aside.

3. In a saucepan add a little bit of olive oil and minced garlic. Cook until fragrant.

4. Next add in minced peppers, adobo sauce, and spices. Fold in, and cook for another minute. Add the quinoa and toss to combine.

5. Build your taco using crumbled pieces of Double Crème cheese, which acts as a cotija replacement in this recipe. Soft, rich and creamy. Salsa, fresh sprouts, cilantro, salsa verde and grilled corn.

CUCUMBER AVOCADO SALSA

• 2 avocados

• 2 baby cucumbers

• 1 cup cherry tomatoes

• 1/2 cup diced red onion

• Handful of Cilantro

• Juice and zest of 1 lime

• Pinch of flaked sea salt

Chop vegetables into small bite sized pieces, toss in a bowl with lime juice, chopped cilantro, pepper if you wish and a pinch of sea salt. (Optional, add chopped jalapeño)