Cleanse-Friendly and Delicious
These super simple, colorful tacos are delicious and packed with flavor! They're made with quinoa, vegetables, and chickpea wraps as the carrier of all this yummy goodness.
Prep Time: 15 mins
Cook Time: 20-30 mins
Refrigerate Time: 1-2 hours (or until quinoa is completely cooled off and 'dry')
Makes: 4 small street tacos with loads of leftover filling
Chickpea Taco Ingredients:
Avocado, MCT or Coconut Oil
Pink Himalayan Salt
Chipotle Powder (eliminate on cleanse)
Summer Squash (yellow)
Sweet Onions (yellow)
Taco Seasoning (Siete Brand)
Pink Himalayan Salt
Ground Black Pepper
Pickled Red Peppers (eliminate on cleanse)
Nectarine Pico de Gallo (eliminate on cleanse) Replace with chimichurri or a cilantro chutney
Using a rice cooker, combine 1 cup of organic multi-colored quinoa, 2 teaspoons of organic, grass-fed ghee, 1 1/2 cups of homemade vegetable broth, 1/2 cup of purified water and approximately 1/3 of a packet of Siete brand taco seasoning. Cook until water has evaporated and quinoa is fluffy. Put the quinoa in the refrigerator for 1-2 hours or until completely cold and dry to the touch.
Hint: I cook my quinoa and refrigerate overnight.
In a mixing bowl or glass liquid measuring cup with a spout, stir together 3/4 cup of chickpea flour (I used Bob's Redmill), 1/8 teaspoon of baking soda, 1 tablespoon of oil, ~1/2 cup of purified water, and garlic powder, ground chipotle, onion powder and pink Himalayan salt. Mix together well and add more seasoning per your preference. Batter should have a slightly runny consistency that will easily spread across a hot pan when moved. Heat a small amount of organic, grass-fed ghee in a small to medium sized skillet over medium heat. Once melted, brush the ghee over the entire pan to coat. Pour batter into pan to your desired size. When the batter begins to bubble, flip the taco and cook on the other side. Repeat until all the batter is used. Set warm tacos aside and cover with a towel or wrap in foil.
Hint: My tacos were a bit on the thick side and had the consistency of a pancake vs. a taco. For a thiner taco, add more water to the batter.
For the filling, dice the vegetables into small pieces. You could use any veggies you like that are in season. For this particular recipe, I chose zucchini and squash from my garden, sweet onion and spinach. Using the same skillet you used to make the tacos, add a bit more ghee (up to a tablespoon) and saute the onions on medium heat until they begin to sweat and are translucent. Add the diced zucchini and squash and cook until tender. Once tender, add 1 cup of the cooked, cold quinoa. Stir regularly so the quinoa doesn't stick. Add pink Himalayan salt, ground black pepper and another 1-2 tablespoons of taco seasoning. Season to your liking and taste regularly to ensure veggies are cooked thoroughly. The mixture will be fragrant and dry when done. Add in a handful of chopped spinach and continue to saute until spinach is wilted. Remove from heat.
Assemble the tacos by placing the filling in your soft chickpea tacos.
Garnish with pickled peppers (eliminate on cleanse), avocado and nectarine pico de gallo (eliminate on cleanse) and substitute with chimichurri or cilantro chutney.