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Super Delicious & Gluten-Free Meal Guide, Recipe Post #367: Quinoa Tacos with Cashew Crema

Super Delicious & Gluten-Free Meal Guide, Recipe Post #367:

Quinoa Tacos with Cashew Crema

Being gluten free means that you refrain from eating grains that contain the protein gluten, such as wheat, barley, and rye. Gluten-free foods include those that are naturally gluten-free such as fruits, vegetables, legumes, nuts, seeds, and dairy products. Going gluten-free also means avoiding processed foods such as pastas, condiments, and sauces that contain gluten. Eliminating gluten can offer a number of health benefits, most notably for those with Celiac disease, a condition in which individuals cannot digest gluten and experience harm to their intestines when they consume it. Going gluten-free may also help some people with allergies, irritable bowel syndrome, and other digestive issues. Additionally, increasing intake of nutrient-rich, gluten-free whole foods such as fruits, vegetables, beans, lentils, and nuts, may support improved health overall.

Try this as your next healthier meal option to serve up for you and your loved ones:

Photo by Marta Brancoon Pexels.com

Ingredients


For the Tacos: – 1 tablespoon avocado oil – 1 cup uncooked quinoa – 2 1/2 cups vegetable broth – 2 teaspoons chili powder – 1 teaspoon ground cumin – 1 cup sweet corn – 2 bell peppers (1 red and 1 yellow) diced – 1/2 cup black beans, drained and rinsed – Salt and pepper to taste For the Cashew Crema: – 1/2 cup raw cashews, soaked overnight – 2 cloves garlic – 1/3 cup non-dairy milk – 2 tablespoons freshly squeezed lemon juice – 1/4 teaspoon ground cumin – Salt and pepper to taste

Instructions


1. Heat the oil in a large skillet over medium-high heat. Add the quinoa and cook, stirring occasionally, until it begins to toast, about 2 to 3 minutes. 2. Add the broth, chili powder, and cumin and bring to a boil. Reduce heat to low, cover and simmer until the quinoa has absorbed all of the liquid, about 18 to 20 minutes. 3. Remove from heat and stir in the corn, bell peppers, and black beans. Season with salt and pepper to taste. 4. To make the Cashew Crema, place the soaked cashews in a food processor with the garlic, milk, lemon juice, cumin, salt, and pepper. Puree until smooth and creamy. 5. To assemble the tacos, spoon some of the quinoa mixture on each tortilla and top with the Cashew Crema. Serve warm. Enjoy!
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