Crunchy Quinoa Tacos + Chunky Pineapple Salsa
Crunchy Quinoa Taco’s + Chunky Pineapple Salsa
I’ve partnered with whole foods this week
to celebrate the season for their whole trade pineapples!
Pineapples have a huge variety of health benefits from healthy digestion, bone health, immune system support eye health, combating arthritis, gum health, decreasing hypertension… and the benefits go on and on. In this recipe I use them as the main component in a pineapple salsa with fresh tomatoes, cilantro, lime, jalapeños, red onion, and spices.
Pineapple salsa
Here’s how to make it: (makes 4 servings)
Just combine all of the ingredients in a large mixing bowl
& let marry in the refrigerator for 30 minutes
3 cups fresh diced pineapples
1 cup organic cherry tomatoes
3 tbsp diced red onion
1 lime juiced, tsp zest
pinch pink himalayan salt
2 tbsp diced jalapeño (or more to taste)
1/8-1/4 cup chopped cilantro
cracked black pepper to taste
Quinoa Taco “meat” (makes 3-4 servings)
You will need:
1 cup dry tri-colored quinoa
2 tbsp organic taco seasoning mix
To make:
1. Cook tri-colored quinoa per instructions on box over the stove
2. Preheat the oven to 350.
3. When quinoa is done cooking, let quinoa cool & tossed it with 2 tbsp @frontiercoop taco seasoning.
4. Smear the quinoa over parchment paper and baked it for 20 minutes to crisp, mixing half way.
Then build the taco.
I used an ezekiel tortilla + kale, shredded carrots, and purple cabbage.
Topped that with the quinoa meat & pineapple salsa.
