Mushroom Tacos with Mediterranean Quinoa Salad

Pantry Doctor

6

Description: Mushrooms are my filler of choice for so many recipe staples and my favorite Vitamin D-packed veggie…or fungi, rather. The beauty of the mushroom is its ability to go into pretty much any meal. On my menu lately? These delicious and flavorful mushroom tacos. Mediterranean quinoa salad is a protein-packed salad with healthy, clean ingredients: Olives, tomatoes, quinoa, bell peppers, 100% extra virgin olive oil and fresh lemon give this salad its fresh taste.
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Serves: 6
Time: 40 m (20 m prep, 20 m cook)
Ingredients:
(Ingredients and measurements subject to availability)
Tacos:

  1. 24 oz mushrooms
  2. 2 tbsp olive oil extra virgin*
  3. 1 onion sliced thin
  4. 1 bell pepper sliced thin
  5. 3 cloves garlic
  6. 1/2 tsp smoked paprika
  7. 1/4 cup tamari
  8. 1 avocado sliced
  9. 1 cup cherry tomatoes chopped
  10. Corn tortillas

Salad:

  1. 2 cups quinoa
  2. 4 cups water*1 lemon squeezed
  3. 1/2 cup green olives sliced
  4. 1/2 cup olive oil extra virgin*
  5. 1 cup cherry tomatoes quartered
  6. 2 bell peppers I used red and green (chopped)
  7. 1/2 cup Red wine vinegar
  8. 1/4 cup parsley

*Not provided:
Salt and pepper
Extra virgin olive oil
Equipment:
Stock pot
Food processor

Instructions
:

Tacos:

  1. Drizzle the olive oil in a large skillet over medium high heat.
  2. Add the sliced mushrooms, peppers, and onions and let them saute for 15 minutes until they soften and brown.
  3. Add tamari, smoked paprika and garlic. Continue to saute for 2-3 more minutes.
  4. Warm corn tortillas and fill with the mushroom mixture.
  5. Top with sliced avocado and chopped heirloom tomatoes.

Salad:

  1. Prepare quinoa according to package directions.
  2. When the quinoa cools, dice all the vegetables, and add them to the quinoa with a squeeze of the lemon.
  3. Drizzle with olive oil and red wine vinegar. Season with sea salt and freshly ground pepper to taste. Add more lemon juice, if needed. Top with parsley.

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