The first time I bought sweet mini peppers I didn't know what I'd do with them. The peppers looked enticing because of their bright beautiful color, but I had never even tried sweet peppers before, so I was completely clueless as to what foods would compliment the flavors. A few days after I purchased them, I finally pulled them out, chopped them up along with other colorful veggies, seasoned them, broiled them, and then it was instant love at first bite. Now I can't make a grocery trip without bringing some home with me.
This time around, I was looking for a quick-fix lunch meal to prepare, so I decided to make some vegan tacos, with only peppers (sweet and jalapeño) and teriyaki sauce to compliment the sweet and spicy flavors. Fortunately, I already had some pre-cooked quinoa in the fridge, so I simply added it as a base to my new spicy taco creation.
YIELDS
6-8 tacos
PREP TIME
COOK TIME
TOTAL TIME
- 6-8 corn tortillas
- 1 1-2 cups quinoa, pre-cooked
- 1 package sweet mini peppers, chopped
- 2 large jalapeño peppers, seeded and chopped
- 1/4 cup Organic Island Teriyaki Sauce & Marinade (or teriyaki sauce of choice)
- 1/4 cup red onion, chopped
- 2 garlic cloves, chopped
- 2 avocados, cubed
- 1/2 tsp. salt
- 1 tsp. black pepper
- organic fire-roasted salsa medium to hot (as desired)
- 1 kale leaf, chopped
- 2 limes, diced
Directions
1. Turn heat to med-high and toss onion and garlic into a skillet, stirring until golden brown (about 5 to 10 minutes).
2. Add peppers to skillet. Season with salt and black pepper.
3. Drizzle teriyaki sauce over skillet and stir.
4. Warm up pre-cooked quinoa in a saucepan.
5. Warm up corn tortillas in separate flat pan, on low heat setting.
6. Layer tacos with quinoa, stir-fry, avocado, fire roasted salsa, and lime.
2. Add peppers to skillet. Season with salt and black pepper.
3. Drizzle teriyaki sauce over skillet and stir.
4. Warm up pre-cooked quinoa in a saucepan.
5. Warm up corn tortillas in separate flat pan, on low heat setting.
6. Layer tacos with quinoa, stir-fry, avocado, fire roasted salsa, and lime.
Also by Cristina: Vegan Fiesta Taco Nachos
Related: Teriyaki Tempeh Boats With Crunchy Carrot & Celery Salad
Twice-Cooked Veggie Balls With Manchurian Sauce
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Photos: Cristina Nidome
