Indian Inspired Quinoa Street Taco with Fresh Fig Salsa
Recipe by Merry Graham (Newhall, CA)
1 cup Alter Eco Royal Black Quinoa
4 Numi Organic Carrot Curry Savory Tea Bags
1/3 cup steel cut oats (oats act as a binder)
4 fresh figs, chopped (if not in season, use ½ cup red seedless grapes)
1/4 cup minced baby carrots (mini food processor)
1/2 cup chopped cilantro, divided
1/2 chopped green onions, divided
2 tablespoons red bell pepper, chopped
1 lime, cut in halves
1-2 teaspoons hot sauce, divided (optional)
1 teaspoon ground ancho chili pepper
1 teaspoon ground roasted cumin
3 tablespoons olive oil
1-2 packages (at least 10 count total) small artisan taco shells or slider taco shells
1/2 cup Greek low fat yogurt
2 cups shredded lettuce
In a medium saucepan bring 3 1/2 cups of water to a boil. Add tea bags and steep for 10 minutes while preparing quinoa. Rinse quinoa until water runs clear. Spread in a large skillet, over medium heat, toast for 10 minutes or until the quinoa is dry and airy. Add oats, 3 cups steeped tea, and 1/2 tsp sea salt, and bring to a boil. Adjust heat to low and simmer, cover, for 18 minutes, stirring once.
Meanwhile, make salsa. Combine figs, minced carrots, 1 tablespoon green onions, 2 tablespoons chopped cilantro, red bell pepper, squeeze of lime juice, a shot of hot sauce. Set aside.
Remove quinoa from heat, quickly add ancho chili pepper, cumin, 1/4 cup minced cilantro, 1/4 cup minced green onions, 1 teaspoon hot sauce, juice from 1/2 lime or to taste. Stir and taste; add about ½ teaspoon salt or taste. Cover and steam while preparing taco shells.
Heat a griddle and brush each taco shell with oil. Cook on one side just a minute, turn over and fold in half. Fry until just crisp. Remove and rub taco shell with second lime half and lightly salt. Fill with warm quinoa filling. Top with salsa, shredded lettuce, and a dollop of yogurt. Sprinkle remaining green onions and cilantro over platter of tacos.