Quinoa tacos with cashew dressing.
Cooking time: 20-25 minutes | Servings: 4
My tasty cashew dressing brings this vegan version of Swedish Friday night taco to new culinary heights. Use your standard taco seasoning but replace minced meat with boiled quinoa and kidney beans. Bring your favorite toppings and start the weekend with some fresh air!
Nathalie Spjälle | Trekking & Expedition
Ingredients:
Pumpkin Risotto
2 Garlic cloves
2 Yellow onions
350 g Pumpkin
100 ml White wine
2 tbsp Tomato paste
6 tbsp Vegetable stock
1000 ml Water
400 ml Arborio rice
4 tbsp Butter
Fresh rosemary
Chili pepper
Olive oil
50 g Vegan parmesan cheese
For serving
50 g Root vegetable chips
Instructions:
PREPARE AT HOME
01
Place the cashew nuts in a bowl. Bring some water to boil and pour it over the nuts and let it sit for about 20 minutes.
02
Mix it in a blender.
03
Add pressed garlic.
04
Squeeze the lemon into the dressing and stir in the nutritional yeast.
05
Season with mustard, red wine vinegar, herbal salt and agave syrup.
COOK OUTSIDE
01
Boil the quinoa at home or on your trekking stove.
02
Fry the quinoa with butter in a pan. Add the kidney beans.
03
Add water and taco seasoning. Let it simmer for a while.
04
Serve in tortilla bread with arugola, avocado, pickled onion and cashew dressing on top.
Recommended Equipment
CampFire Frying Pan Stainless Steel 21cm
Sale price€49,95
CampFire Pot Stainless Steel 3L
Sale price€49,95
CampFire Prep Set
Sale price€79,95
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