Once upon a time there was a cafe in OKC that served the absolute BEST quinoa chorizo tacos. After they closed down I knew I had to re-create one of my favorite weekend brunch traditions. While my version is not 100% exact to theirs, it is definitely less oil-filled and on the healthier (but still delicious!) side.

It may seem like there are a few steps to making these, but I can assure you it is worth every little bit of effort!

They work great for just about any meal of the day.

Quinoa Chorizo Breakfast Tacos

Yields about 10 tacos

Items needed:

Quinoa chorizo, pickled onion, cashew crème, sliced radish, cilantro, tortillas of choice  

 

Quinoa Chorizo Ingredients:

2 cups of diced mini potatoes 

2 tablespoons olive oil

1 cup dry quinoa 

2 cups vegetable broth (or water) 

4 tablespoons adobo sauce (OR: if you don’t like spice you can sub for 2 tablespoons of tomato paste and 1 teaspoon of chili powder) 

2 tablespoons tomato paste 

1 teaspoon salt

1 teaspoon smoked paprika 

1 teaspoon garlic powder

1 teaspoon onion powder 

 

Quinoa Chorizo Directions: 

1.      Add diced potatoes and olive oil to a large skillet and let it cook on medium-high heat for 3-5 minutes. 

2.      Add in your quinoa, vegetable broth, and all other ingredients. 

3.      Stir until thoroughly combined and let it cook on low-medium heat until all of the broth is absorbed and the quinoa is soft.

4.      Stir occasionally so it doesn’t stick to the pan. 

5.      Once done, set aside. 

 

Pickled Onion Ingredients: 

1 red onion, thinly sliced 

1 teaspoon salt

1 tablespoon honey, maple, or sweetener of choice (optional) 

¾ cup vinegar (I love red plum vinegar, but white wine vinegar, apple cider vinegar, or rice vinegar all work) 

 

Pickled Onion Directions: 

1.      Combine all ingredients into a glass jar with a lid and store in the refrigerator for up to two weeks. 

 

Cashew Crème Ingredients: 

1 cup raw cashews

¾ cup water

1 lemon, juiced 

½ teaspoon vinegar 

½ teaspoon salt 

 

Cashew Crème Directions: 

1.      Blend all ingredients in a high-speed blender and blend on high until completely smooth. 

2.      Store in an airtight container in the fridge for up to 10 days. 

 

Taco Assembly Directions:

1.      Heat your tortillas on a skillet or in the oven so they are warm. 

2.      Add about ¼ cup of the quinoa chorizo to each taco. 

3.      Top with pickled onion, cashew crème, sliced radishes, and cilantro. 

4.      Serve immediately. 

Enjoy!

xo,

Emma