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Quinoa Breakfast Tacos with Kale + Butternut Squash Recipe

Name: Quinoa Breakfast Tacos with Kale + Butternut Squash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1½ cups cooked quinoa (or millet like she calls for in the book); ¼ cup finely chopped fresh cilantro; 1 tablespoon freshly squeezed lime juice; ¼ teaspoon sea salt; 8 gluten-free whole-grain tortillas (or whole-grain corn tortillas if you can safely eat corn); 1 recipe Butternut Squash and Swiss Chard (or Kale); 1 cup shredded red cabbage; 1 large ripe avocado (pitted, peeled, and thinly sliced); 4 scallions (thinly sliced); Sea salt and freshly ground black pepper; Butternut Squash + Swiss Chard (or Kale filling:); 2 tablespoons coconut oil; 4 cups peeled (seeded, and diced butternut squash (¼-inch cubes)); ½ bunch Swiss chard (or kale, finely chopped); ½ teaspoon chili powder; ¼ teaspoon sea salt; ¼ teaspoon freshly ground black pepper

Simply Quinoa

These quinoa breakfast tacos (which actually use millet in the cookbook) are sensational. And not only did they make me feel energized and ready to take on the day, they also made great leftovers so I had a healthy option for the next few days!

Ingredients

1½ cups cooked quinoa (or millet like she calls for in the book)

¼ cup finely chopped fresh cilantro

1 tablespoon freshly squeezed lime juice

¼ teaspoon sea salt

8 gluten-free whole-grain tortillas (or whole-grain corn tortillas if you can safely eat corn)

1 recipe Butternut Squash and Swiss Chard (or Kale)

1 cup shredded red cabbage

1 large ripe avocado (pitted, peeled, and thinly sliced)

4 scallions (thinly sliced)

Sea salt and freshly ground black pepper

Butternut Squash + Swiss Chard (or Kale filling:)

2 tablespoons coconut oil

4 cups peeled (seeded, and diced butternut squash (¼-inch cubes))

½ bunch Swiss chard (or kale, finely chopped)

½ teaspoon chili powder

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Method

In a small bowl, combine the quinoa (or millet), cilantro, lime juice, and salt. Stir to combine and set aside.

Make the filling by heating oil in a large skillet over medium-high heat. Add the squash and sauté for 7 to 8 minutes. Add the remaining ingredients and cook until the greens have wilted, about 2 minutes. Keep warm.

To assemble, warm the tortillas on a baking sheet in a 350°F oven or in a dry skillet on the stovetop over medium heat. Place the warm tortillas on a platter or on individual plates. Divide the quinoa among the tortillas. Top each with either the butternut filling. Top with avocado slices, scallions, and salt and pepper to taste.

Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired (both recipes can be found in her book Eating Clean).

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