The protein powerhouse quinoa, seasoned with shakshuka sauce, and baked into a crisp and flavorful taco meat, made for one of the best tacos I had. I am loving this spicy, flavorful, and versatile sauce.
My first introduction to Mina was when I sampled their harissa sauces, and I was very excited when they released their shakshuka sauce which is a Moroccan tomato sauce with a blend of 6 different spices along with roasted peppers, onions, garlic, olive oil, cilantro and parsley. The shaksuka is every bit as flavorful and versatile as I imagined it. I am looking forward to incorporate it in various options including pastas, pizzas, oven dishes and vegetable stews. But my first choice was to go with tacos 🙂 I could just see how the trusty quinoa could be transformed into a meaty treat with this seasoning. The additional step of baking gives it a semi-crisp texture that is just incredible. The full recipe along with a short video is below.
- 1 cup dry quinoa any color
- 1 3/4 cup water
- 1 bay leaf
- 1 tablespoon nutritional yeast
- 2 teaspoons cumin powder
- 2 teaspoons red chili pepper flakes
- 1/2 teaspoon garlic powder
- salt and black pepper to taste
- 1 tablespoon olive oil
- 1 cup mina shasuka sauce
- 4 to rtillas
- 1/2 cup red cabbage salad shredded red cabbage, rubbed with salt
- 1/4 red onion sliced
- 1 handful arugula
- 1/4 cup cilantro or parsley
Rinse and drain the quinoa
Put the quinoa, water and bay leaf in a saucepan over medium heat. Cook for 20-25 minutes, until the water is completely absorbed.
Preheat the oven to 400F (200C) degres
Transfer the cooked quinoa into a large bowl and add all the seasoning ingredients and mix well.
Transfer the seasoned quinoa into a baking sheet that is either lightly greased or lined with parchment paper. Spread into a uniform, thin layer.
Bake the quinoa for 15 minutes.
Warm up tortillas in a skillet or directly over flame.
Stuff the tortillas with the seasoned quinoa, red cabbage salad, red onions, arugulaDivide the taco
warm up tortillas divide all taco ingerediands four, add baked quinoa mix red cabbage salad red onion, fresh arugula and cilantro or parsley.