Rainbow Veggie Tacos
Rainbow veggie tacos are a colorful, nutritious, and delicious way to enjoy plant-based eating without sacrificing flavor. Packed with fiber, protein, and vitamins, they're easy to make, fun to customize, and perfect for any occasion.
Ingredients
Quinoa Base:
- 1/2 cup quinoa uncooked
- 1 cup water
- 1/2 teaspoon turmeric
- Pinch of salt
Taco Filling:
- 1 cup grated carrot
- 1/3 cup chopped green onions about 2 green onions
- 3/4 cup sliced cherry tomatoes
- 1 cup chopped purple cabbage
- 2 chopped avocados
- 1 cup chickpeas
- 1/2 cup chopped fresh cilantro
- Sea salt and black pepper to taste
- Cayenne pepper to taste
Tortillas:
- 4 corn tortillas or hard-shell corn taco shells
- Fresh lime wedges for serving
- Garlic-Tahini Dressing:
- 1/4 cup tahini
- Juice of 2 limes
- 2 cloves garlic finely minced
- Pinch of sea salt and black pepper
- 2 tablespoons water to thin the dressing
Instructions
- Begin by cooking the quinoa. In a saucepan, combine 1/2 cup quinoa with 1 cup water. Bring it to a boil, then reduce the heat, add the turmeric and a pinch of sea salt, and let it simmer for 12–15 minutes until the quinoa is fully cooked.
- While the quinoa cooks, grate the carrots and chop the green onions, cherry tomatoes, purple cabbage, and avocados. In a large bowl, combine the prepared vegetables with the cooked turmeric quinoa, chickpeas, and chopped cilantro. Season generously with sea salt and black pepper.
- To make the dressing, whisk together 1/4 cup tahini, fresh lime juice, finely chopped garlic, and a pinch of sea salt and pepper in a small bowl. Gradually add water to reach a pourable consistency—about 2 tablespoons should do.
- Drizzle the dressing over the taco filling and toss everything together until well mixed. Adjust seasoning with more sea salt, black pepper, and cayenne pepper to your liking. Spoon the mixture into corn tortillas and serve with fresh lime wedges on the side.