- Start by cooking your quinoa. In a saucepan add 1/2 cup quinoa to 1 cup water. Bring to a boil then reduce heat, add turmeric powder and sea salt, simmer for 12-15 minutes, or until cooked.
- Grate carrots, chop spring onion, tomatoes, cabbage and avocado. Toss veg into a bowl with turmeric quinoa, chickpeas and chopped cilantro, sprinkle generously with salt and pepper.
- Prepare dressing: In a small bowl add 1/4 cup tahini, lime juice, chopped garlic, and pinch salt and pepper. Whisk to combine. Add splashes of water to thin, I used about 2 tablespoons.
- Pour dressing over taco mix and toss to combine. Sprinkle with more sea salt and pepper, and cayenne flakes to taste. Scoop mixture into corn tortillas and serve with fresh lime.
Duration It takes 20 mins to prepare and 15 mins to cook.
Ingredients (Organic) For a serving of 4 people
1/2 cup quinoa uncooked
1 cup water
1/2 tea spoon of turmeric
1 pinch salt
1 cup carrot grated
1/3 cup green onion chopped (approx. 2 onions)
3/4 cups cherry tomatoes sliced
1 cup purple cabbage chopped
2 avocados chopped
1 cup chickpeas
1/2 cup cilantro chopped
sea salt and paper to taste
cayenne pepper to taste
4 corn tortillas (or hard-shell corn tacos)
fresh lime to serve
Garlic-tahini dressing:
1/4 cup tahini
2 limes juiced
2 cloves garlic finely chopped
pinch sea salt and pepper
2 table spoons of water
