Ingredients

• Ingredients Scale 1x2x3x Taco Nut Meat 1 cup walnuts 1 cup mushrooms (I used baby bellas) 1 tablespoon tamari, soy sauce or coconut amino’s 1 tablespoon cumin 1/2 teaspoon chili powder Spanish Quinoa 1 tablespoon olive oil or 1/4 cup water 1/2 onion, diced 1 green bell pepper, diced (any color is ok), optional 1 – 2 cloves garlic, minced or 1 teaspoon garlic powder 1 cup quinoa, rinsed 1 tablespoon tomato paste or 1 cup diced tomatoes 2 cups low-sodium vegetable broth or water salt + pepper, to taste To Serve 6 corn tortillas or 6 leaves butter, romaine or other large leafy greens for raw taco wrap Black Bean Corn Salad (use half recipe) cilantro, to serve lime wedges, to serve pico de gallo (use pre-packaged for convenience), to serve avocado slices, to serve hot sauce – tapatio, sriracha or your favorite hot sauce, to serve (optional)

Preparation

• Instructions Spanish quinoa (serves 6): In medium size pan or skillet, heat oil over medium high heat, add onion, optional bell pepper and cook for 3 minutes, add quinoa and garlic, cook another 5 minutes or so stirring frequently until quinoa starts to get toasty and turn slightly golden. Add water, tomato paste, oregano, salt + pepper, bring to a boil, cover, reduce heat to low and simmer for 20 minutes. When done, remove cover, fluff with the a fork, and let set for 15 minutes to absorb the rest of the liquids. Taste for seasonings before serving. Nut meat (makes 6 tacos): Place all ingredients in food processor/blender and pulse until you have chunky crumbles. Don’t over process or you will have a nut mushroom pate, which wouldn’t be so bad but we want a crumbly effect here. For visual steps, see this Walnut Meat recipe. Optionally, heat the nut meat on low just until warm in a small saucepan. You don’t want to overheat or the mushrooms will cook too much, just slightly warm it. I find both ways, warm and room temp, to be just as appealing. Makes enough for 6 tacos. Warm your tortillas on the griddle or skillet for 30 seconds per side. Serve: Put your plates and tacos together as you wish! You may find that you end up combining the black bean salsa with the Spanish fried quinoa. You may also find yourself making tacos out of both of those side dishes as well. However you craft your plate, enjoy!