Author Notes
Inspired by Sprouted Kitchen's Mushroom + Lentil Asian Tacos
—Bailey Garrot
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Ingredients
- Grilled Veggies
-
1 1/2 tablespoons
coconut oil
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2 tablespoons
apple cider vinegar
-
1/2
grilled onion
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6 ounces
shitake mushroom
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1 cup
quinoa
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as many as you wish
corn tortillas
-
1
avocado
-
handful
micro greens
- Asian Cilantro Pesto
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3
garlic cloves
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2 tablespoons
white/yellow miso
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1 tablespoon
honey
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1 tablespoon
soy sauce
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3 tablespoons
orange juice
-
3 teaspoons
sesame oil
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1/4 cup
rice wine vinegar
-
2 cups
cilantro
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1/2 cup
lemon grass
Directions
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Sauce:
Blend garlic, miso, lemongrass, and cilantro in food processor. Drizzle in vinegar, orange juice, soy sauce, honey, and oil. Salt to taste.
-
Tacos:
Wash mushrooms and bok choy. Rub with coconut oil then grill.
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Simmer quinoa until cooked through (1 cup quinoa= 2 cup water) about twenty minutes. Set aside.
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Heat coconut oil in a sauté and sweat the onions. Add quinoa and cook until slightly crunchy.
-
Construct tacos, garnish with avocado and micro greens. Drizzle sauce generously over tacos. ENJOY!
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