Looking for a vibrant and nutritious meal? Try these Rainbow Veggie Tacos packed with colorful veggies and flavorful ingredients. Here's how to make them:
Ingredients:
- 1 cup uncooked quinoa
- 2 cups water
- 1/2 tsp turmeric powder
- Pinch of salt
- 1 cup grated carrot
- 1/3 cup chopped spring onion
- 3/4 cups (175g) cherry tomatoes, halved
- 1 cup thinly sliced purple cabbage
- 2 avocados
- 1 1/2 cups cooked chickpeas
- 1/2 cup chopped cilantro, for sprinkling
- Sea salt and pepper, to taste
- Cayenne pepper, to taste
- 4-6 corn tortilla wraps or other wrap of choice
- Lime wedges
For the dressing:
- 1/4 cup tahini
- Juice of 2 limes
- 2 garlic cloves, finely chopped
- Pinch of salt and pepper
- Splash of water, for thinning (about 2 tbsp)
Directions:
1. Cook the quinoa: In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until cooked. Once cooked, add 1/2 tsp of turmeric powder and a pinch of salt. Stir to combine, then let it rest for 5 minutes.
2. Prepare the dressing: In a jar, combine 1/4 cup of tahini, the juice of 2 limes, chopped garlic, and a pinch of salt and pepper. Seal the jar with a lid and shake to combine. Add splashes of water as needed to thin the dressing to your desired consistency (about 2 tablespoons should do).
3. Prepare the veggies: Grate the carrots using a cheese grater, chop the spring onion and avocado, and thinly slice the cabbage. Toss the veggies into a bowl with the turmeric quinoa and chickpeas. Add the chopped cilantro and sprinkle generously with salt and pepper. Drizzle with the garlic tahini dressing and toss to combine. Adjust the seasoning with cayenne pepper to taste.
4. Assemble the tacos: Scoop the veggie mixture onto the corn tortillas and serve with lime wedges on the side.
5. Enjoy your vibrant and delicious Rainbow Veggie Tacos!
These tacos are not only visually appealing but also packed with nutrients and flavor. Give them a try for your next meal!