Damn Good Paleo Chocolate Chunk Tahini Cookies

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Ambitious Kitchen Damn Good Paleo Chocolate Chunk Tahini CookiesPaleo chocolate chunk tahini cookies with puddles of dark chocolate in every bite. These cookies are sweet, chewy, gluten free, dairy free and grain free! Made with almond flour and coconut flour. They’re damn good! Just because it’s January, doesn’t mean we can’t enjoy some treats. I know that some of us think that January [...]
The post Damn Good Paleo Chocolate Chunk Tahini Cookies appeared first on Ambitious Kitchen.
Minimalist Baker 30-Minute Tempeh Stir-FryEveryone needs a good, classic stir fry recipe in their back pocket for quick lunches and dinners, and I think this should be the one.
It comes together in just 30 minutes, uses up leftover grains and vegetables from the week, is rich in protein and fiber, and delivers big flavor. What’s not to love? Let me show you how easy it is to get this dish on the table.
30-Minute Tempeh Stir-Fry from Minimalist Baker →
A Couple Cooks Loaded Quinoa TacosThese loaded quinoa tacos are a delicious vegetarian taco recipe, featuring quinoa taco filling, bell pepper slaw, spicy sour cream, and feta!

This post was created in partnership with ALDI. All opinions are our own.
Ready for another delicious and easy dinner idea? Meet our new favorite: Loaded Quinoa Tacos! That’s right: quinoa and tacos meet to create a delicious vegetarian taco recipe that takes only 30 minutes to make! (3 cheers, over here!) These tacos can be vegetarian or vegan, depending on the toppings. Here we’ve topped the quinoa taco filling with a quick bell pepper slaw, spicy sour cream, pickled onions, and feta cheese. One word: magic. Oh AND you can get every single ingredient in this recipe at ALDI, making it super accessible and affordable. To show you just how easy and delicious it is, we even made you a video of us making this quinoa tacos recipe in our kitchen!
PSST! We’ve got a $50 ALDI gift card giveaway! Just click the Quinoa Tacos video below and click over to YouTube to add a comment. Giveaway ends January 18, 2019 at 10:00 pm. US only; winner will be chosen at random from the YouTube comments.
COUPON! ALDI now delivers groceries to your door using Instacart! Place your ALDI order on Instacart, then use the code ALDIFAN for $10 off your first three ALDI orders on Instacart of $35 or more.
Related: Veggie Burrito Bowls with Cauliflower Rice
Watch how to make quinoa perfectly & quinoa tacos Here’s a peek into Alex and my home kitchen in Indianapolis! This year we’re transporting you right into our kitchen to make some healthy, delicious and simple recipes. Along with the quinoa tacos, we also share our method for cooking quinoa perfectly and a few tips for amping up flavor in your quinoa.

How to make loaded quinoa tacos Now for the quinoa tacos! Alex and I created this vegetarian taco recipe as a quick and easy dinner idea. To make the quinoa taco filling, we do the following: follow the 2 ways to make quinoa taste better below. Then when the quinoa is done, sauté it in a skillet for a few minutes with coconut oil and taco spices. When it’s done, add a bit of lime juice and sliced green onions for freshness. It transforms everyday quinoa into a delicious taco filling. The organic quinoa shown here and all the ingredients in this recipe are available at ALDI, so it’s an accessible way to eat lots of organic grains and veggies! ALDI has a huge selection of organic, gluten-free, low carb, high protein and clean label products and produce that you can pick up at incredibly affordable prices.



Then, get creative with your taco toppings! There is some art to topping a taco to make sure the toppings work together in terms of texture, flavor, and color. You can use whatever toppings you’d like, just make sure to have a creamy sauce! The creamy sauce is a must with quinoa tacos since they can be dry without it. We chose our toppings to be simple but compliment the quinoa taco filling perfectly. A quick bell pepper slaw is tangy and crunchy, and our spicy sour cream makes the creamy sauce. Then top with salty feta crumbles! We’ve also used a spring mix as the base of the taco, to get in some nutritious greens! And finally we’ve used pickled onions for some flair! You can definitely omit them (they take 1 hour to make and you can make the night before). We like using them for some extra tangy flavor and pizzazz.
Want to try it? Are you an ALDI fan? Let us know if you head to ALDI and make this recipe! Tell us in the comments below or tag us on Instagram: @acouplecooks and @aldiusa.

2 ways to make quinoa taste better In the video above, we share our 2 ways to make quinoa taste better. Alex and I have found there a few ways to step up our Perfect Quinoa method to make it taste even better. Here’s what we do (and we use them both in our quinoa tacos recipe):
Toast the quinoa. Toasting the quinoa in a dry pan before cooking it brings in a beautiful, nutty flavor to the quinoa! Use veggie broth. Instead of using water to cook your quinoa, use broth instead! It brings a bold, savory note to the quinoa that’s takes no extra effort to add. Do you have an Instant Pot or pressure cooker? Try our Instant Pot quinoa method instead!

Looking for more easy dinner ideas? This quinoa tacos recipe is one of our favorite new easy dinner ideas! Some of our other top easy dinner ideas on A Couple Cooks:
Veggie Packed Quinoa Fried RiceCoconut Lentil Curry with Greens5 Minute Romesco Gnocchi Sauce Recipe
And a little behind the scenes of “assistant” and toddler Larson, who absolutely LOVES these quinoa tacos! So they’re kid friendly too.
This recipe is… This quinoa tacos recipe is vegetarian, gluten-free, plant-based, dairy-free and vegan (see vegan toppings below).
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5 from 2 reviews
Author: Sonja Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Yield: 10 to 12 tacos Category: Main Dish Method: Stovetop Cuisine: Mexican Inspired Print Recipe Pin Recipe Description These loaded quinoa tacos are a delicious vegetarian taco recipe, featuring quinoa taco filling, bell pepper slaw, spicy sour cream, and feta!
Ingredients 1 cup Simply Nature Organic Quinoa2 cups Simply Nature Organic Vegetable Broth3 tablespoons Simply Nature Organic Coconut Oil1 tablespoon cumin1 tablespoon paprika1 teaspoon garlic powder 1 teaspoon onion powder1 teaspoon oregano1/2 teaspoon kosher salt, divided2 green onions1 lime1 bell peppers (we used 1/2 red and 1/2 orange) 4 cups Simply Nature Organic Spring Mix Salsa Sour cream (+ a few shakes of hot sauce, as desired) or hummus for vegan* Feta cheese crumbles (omit for vegan) Pickled red onions (optional; if using, make in advance) 10 to 12 corn tortillas Instructions Cook the quinoa: In a dry pan over medium heat, add the dry quinoa and toast it over medium heat, stirring frequently. After a few minutes you’ll start to hear a popping sound; continue stirring until the quinoa just starts to brown and smell toasty, about 3 to 4 minutes total. Immediately transfer the quinoa to a fine mesh strainer and rinse it in the sink. Return it to the pot and add the vegetable broth and 1/4 teaspoon kosher salt. Bring it to a boil, then reduce the heat to low. Cover the pot and simmer where the broth is just bubbling for about 15 to 20 minutes, until the broth has been completely absorbed. (Check by pulling back the quinoa with a fork to see if broth remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. Prepare the toppings*: While the quinoa cooks, do the following: Make a quick bell pepper slaw by cutting the bell pepper into thin strips, then cutting them in half. Place them in a bowl and mix with 1 tablespoon lime juice and a few pinches kosher salt, and allow to stand until serving. If serving with spicy sour cream, stir in few shakes hot sauce to taste (or do the same with hummus for a vegan option). Finish the quinoa taco filling: When quinoa is done, melt the coconut oil in large nonstick pan over medium heat. Add cooked quinoa and stir to combine. Add the cumin, paprika, garlic powder, onion powder, oregano, and 1/4 teaspoon kosher salt and stir. Then cook without stirring for about 5 minutes or until the bottom starts to get crispy. Remove from the heat and stir in 1 tablespoon lime juice and green onions. (Add any remaining lime juice to the bell pepper slaw.) Serve the quinoa tacos: Warm the tortillas, or char them by placing a tortilla on an open gas flame on medium for a few seconds per side, flipping with tongs, until slightly blackened and warm. Top the tortillas with the greens, quinoa filling, bell peppers, pickled onions, sour cream and feta crumbles. Serve immediately. If desired, serve with a side of Supremely Simple Refried Black Beans. Notes *For the toppings, get as creative as you’d like! Just make sure to have something creamy as a sauce to hold it all together. For vegan, using hummus brings in an almost cheesy flavor (we like the Park Street Deli Classic Hummus at ALDI.) Options of other creamy vegan sauces are: Cilantro Drizzle & Chipotle Tahini Sauce. You could also add pinto or black beans to make it more filling, or serve with a side of our Supremely Simple Refried Black Beans as mentioned above.
Keywords: Quinoa tacos, Quinoa taco filling, Vegetarian taco recipe, Taco Recipe, Vegetarian Dinner Ideas, Healthy Dinner Ideas, Vegan Dinner Ideas
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A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes
Cookie and Kate Roasted Cauliflower and Farro Salad with Feta and Avocado
Trying to eat better this year? I know, it’s extra-hard when it’s freezing cold outside and delivery pizza is just one call away. This warm, fresh yet hearty salad is the perfect solution. It packs well for lunch, too.
I really love the combination of garlicky farro with roasted cauliflower and salty feta and olives. Farro is an ancient grain related to wheat that you should be able to find in the health section of grocery stores. It’s nutty in flavor, freezes and defrosts well, and offers some heft to salads.
Fresh greens, sliced avocado, and lemon round it out. This seasonless salad is bursting with bold Mediterranean flavors.

You might recognize this salad from the archives. We have a lot of new visitors this year (hello and welcome!), and I’m trying to make sure my favorite recipes have appealing photos.
I love revisiting existing recipes because they give me more creative energy to devote to new recipes. I’m working on a new batch this week and can’t wait to share the results with you.
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