Collard Green and Quinoa Tacos
This recipe is one of my favorites because it has a ton of leeway. Have leftover rice or millet? Use it in place of the quinoa. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. I love collards in this dish but any quick cooking green will do. Your family will never know youre actually cleaning out the fridge on taco night!
This recipe is one of my favorites because it has a ton of leeway. Have leftover rice or millet? Use it in place of the quinoa. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. I love collards in this dish but any quick cooking green will do. Your family will never know youre actually cleaning out the fridge on taco night!
- salt to taste
- 3 cloves garlic minced
- to taste
- 1 1/2 teaspoons chili powder
- 1 1/2 cups cooked quinoa
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons cumin powder
- 1/4 cup nutritional yeast flakes
- 1/2 cup broth or water divided
- 1/2 small onion (about 1/2 cup)
- 1/2 medium red bell pepper
- (about 1/2 cup)
- 1 1/2 cup chopped collards
- Carbohydrate 17.2025680081301 g
- Cholesterol 0 mg
- Fat 1.71250243902439 g
- Fiber 3.89501073896323 g
- Protein 6.21373599593496 g
- Saturated Fat 0.0782884024390244 g
- Serving Size 1 1 serving (80g)
- Sodium 594.697243902439 mg
- Sugar 13.3075572691668 g
- Trans Fat 1.25266520691057 g
- Calories 103 calories
Step-by-step
- Add a few tablespoons of broth or water to a large pan and heat over medium heat.
- Add onion and sauté until translucent.
- Add the red pepper, as well as more broth as the pan gets dry. Cook for about 5 minutes more or until the peppers become tender.
- Add more broth if the pan is dry so the mixture will not stick to the pan.
- Stir in the cooked quinoa, 1 1/2 teaspoons cumin powder, 1 1/2 teaspoons chili powder and all the paprika.
- Cook and stir until the mixture just starts to get rid of the excess liquid.
- Then stir in the collards and the nutritional yeast.
- Cook for 2–3 minutes more or until the collards become tender.
- Mix in some salt, taste and add more spices if needed.
- Serve in baked taco shells or whole wheat burrito shells. You can also use soft taco shells or whole wheat and gluten-free choices as needed.
- Add toppings such as lettuce, tomatoes, avocado or salsa. If you are avoiding taco or burrito shells, this also makes a tasty and nutritious salad topping!
A Busy Mom's Secret to a Delicious and Healthy Taco Night
As a working mom, time is my most precious commodity. Dinnertime often feels like a race against the clock, a whirlwind of homework, bath time, and the ever-present question: "What's for dinner?" I crave meals that are quick, healthy, and, most importantly, delicious enough to satisfy my family's picky palates. That's where my Collard Green and Quinoa Tacos come in. This recipe isn't just a meal; it's a testament to my commitment to nourishing my family without spending hours in the kitchen.
The beauty of this recipe lies in its flexibility. It's the ultimate "clean-out-the-fridge" meal. Leftover rice? Quinoa's substitute! No red peppers? Green peppers or even leftover roasted vegetables will do the trick. I adore the slightly bitter taste of collard greens in this dish, but any quick-cooking green – spinach, kale, even chard – works perfectly. My family wouldn't even guess that I'm cleverly using up odds and ends from the refrigerator. Taco night just got a whole lot easier (and healthier!).
The Magic of Quinoa: Quinoa isn't just a grain; it's a nutritional powerhouse, packed with protein and fiber. It gives the tacos a hearty texture and a satisfying fullness that keeps everyone satisfied until bedtime. This is especially important for my active kids, who need all the energy they can get to conquer their daily adventures.
Collard Greens: The Unsung Hero: Collard greens often get overlooked, but they're a nutritional goldmine! They’re rich in vitamins, minerals, and antioxidants. Plus, they add a wonderful depth of flavor to the taco filling. The slightly earthy and peppery taste balances beautifully with the spices and the creamy texture of the quinoa. They’re also incredibly versatile. I've used them in soups, stir-fries, and even salads, and they never disappoint.
Beyond the Taco Shell: One of the things I love most about this recipe is its adaptability. While the baked taco shells are a family favorite, the filling is equally delicious served over a bed of rice, as a salad topping, or even stuffed into bell peppers for a fun twist. The possibilities are endless!
This recipe is more than just a quick and easy dinner; it's a symbol of my commitment to providing my family with wholesome, nourishing meals without sacrificing flavor or convenience. It's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. So, embrace the flexibility, experiment with different ingredients, and enjoy a taco night that's both satisfying and surprisingly simple.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper for an extra kick.
- Make it vegetarian: This recipe is naturally vegetarian, but you can add black beans or lentils for extra protein.
- Add some crunch: Toasted pepitas or sunflower seeds add a lovely crunch to the filling.
- Make it ahead: Prepare the filling ahead of time and store it in the refrigerator. It's even tastier the next day!
This Collard Green and Quinoa Taco recipe is more than just a meal; it's a time-saving solution for busy weeknights, a healthy choice for the whole family, and a delicious way to sneak in extra veggies. It's a recipe that truly embodies the spirit of simple, wholesome, and flavorful cooking – a perfect reflection of my approach to life as a working mom.
So, the next time you're wondering what to make for dinner, remember this recipe. It's a lifesaver, a delicious surprise, and a way to show your loved ones that even amidst the chaos of everyday life, you can still prioritize delicious, healthy, and home-cooked meals.
