April 29, 2015
Zesty Lentil, Kale & Quinoa Tacos
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons sea salt
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon fresh-cracked black pepper
Zest from 1 lime, dried (optional)*
Pinch of cayenne pepper (optional)
8 blue-corn taco shells
1 cup (225g) quinoa, dry, to be cooked
1/2 cup (115g) lentils, dry, to be cooked
1 tablespoon coconut oil
23 large leaves kale, stems removed, chopped
1-2 avocados, pitted, peeled, and sliced
Fresh cilantro (coriander) leaves
Fresh lime wedges
1. Combine chili powder, cumin, sea salt, coriander, paprika and black pepper with lime zest and cayenne pepper (if using) to create taco seasoning.
2. In a large pot heated to medium, fold together cooked quinoa, lentils, taco seasoning, coconut oil and chopped kale leaves. Stir well for 35 minutes until heat wilts the leaves.
3. Toast taco shells according to manufacturer's instructions.
4. Load shells with filling, then top with avocado, cilantro, and a squeeze of lime. Serve warm.
To dry zest, lay strips on a plate skin-side down and let them dry at room temperature or on a sunny window sill for at least 24 hours. Zest should be shriveled and no longer moist.
This recipe also makes a tasty taco salad. Just toss with loads of greens and a squeeze of lime. You can also pack the filling into a collard green or brown rice tortilla for a delicious burrito.