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Quinoa Veggie Tacos
Tacos are always a good idea! Discover this quinoa veggie tacos recipe with your favourite Violife Epic Cheddar flavour block. Vegan meals made easy!
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![Cooktime]()
Cooking time50 minutes![Preptime]()
Prep time10 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings6 portions
- 1 pack Violife Epic Cheddar Flavour Block, grated
- 12 taco shells
- 1 cup tricolor, white, or red quinoa
- 2 cups vegetable stock
- 1 cup tomato salsa
- 3/4 cup water
- 2 tsp ground cumin
- 2 tsp ground chilli powder
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- guacamole
- cherry tomatoes, chopped
- onion, thinly sliced
- red cabbage, thinly sliced
- 1/2 tsp sea salt, to taste
- 1/2 tsp black pepper, to taste
- coriander leaves
- lemon and lime wedges, to serve
- Preheat oven to 180°C.
- In a medium saucepan, add rinsed quinoa and toast for 4-5 minutes until golden. Pour in vegetable stock and water and boil. Cook for 15 minutes until the liquid has been absorbed. Place into a large bowl and add remaining ingredients. Spread on a lined baking tray and bake for 20-35 minutes, stirring halfway.
- Remove from the oven and sprinkle the grated Violife Epic Cheddar Flavour block, stirring until it melts.
- To assemble tacos, fill with quinoa mixture, onion, guacamole, tomatoes, cabbage and sprinkle with coriander leaves. Serve with lemon and lime wedges.
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