These simple quinoa breakfast tacos are a delicious way to start your day. Made with nourishing ingredients, these are healthy and detox-friendly.
Tuesday is a great day to make quinoa breakfast tacos, don't ya think? When you're on the hunt for a savory breakfast, but eggs just aren't really your style, these breakfast tacos might just be your saving grace. They're easy, they're flavorful, they're delicious AND they're healthy.
You know I'm a sweet kind of girl when it comes to breakfast, but Matt, on the other hand, is not. He needs savory in the morning, so sometimes this girl needs to compromise. This weekend's compromise included these savory quinoa breakfast tacos and even though he isn't the biggest fan of butternut squash (I know…I don't want to talk about it), we both gobbled them up.
I actually can't take credit for this lovely recipe though because it's coming from one of my new favorite cookbooks, Eating Clean my by girl Amie Valpone from the blog The Healthy Apple. I've known Amie for a few years now – she's a fellow NYC resident – and when I heard she was coming out with a cookbook, I knew it was going to be great. Because Amie not only has an inspiring story but one I think that others can relate with. After struggling for over 10 years with different ailments, Amie took her health into her own hands and learned how to heal her body naturally by detoxing her diet and life. And now she's sharing what she's learned with us in this cookbook.
With more than just recipes, this book is truly a resource for detoxing your entire life – from your diet to your home, your beauty and skincare and everything in between. She has tips for every stage of the process, provides recommendations for clean products and has tons of substitution ideas to make the whole thing as simple as possible. Amie walks you through a 21-day elimination diet along with an accompanying 2-week detox plan.
For the recipe portion of the book, everything is allergy- and detox-friendly; there's no meat, gluten, dairy, soy, corn, peanuts, eggs OR refined sugar in any of the 200+ recipes! And she's got everything from breakfast, snacks, lunch, dinner, and desserts. This book really does prove that eating a clean, healthy, anti-inflammatory diet can not only be tasty but also easy. Her recipes are approachable, don't use any crazy ingredients and honestly, taste amazing.
Just see for yourself! 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, but they also made great leftovers so I had a healthy option for the next few days!
Want to try these recipes for yourself?
Grab a copy of Eating Clean – the essential guide to fighting inflammation, healing your gut, and resetting your body.
More Sensational Breakfast Recipes to try:
- Fruit & Yogurt Quinoa Breakfast Cereal Bowl
- Savory Pesto Quinoa Breakfast Bowls
- 5-minute Savory Breakfast Quinoa
- Mexican Quinoa Breakfast Bowls
- Peach Pie Breakfast Parfaits
Quinoa Breakfast Tacos with Kale + Butternut Squash
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
Instructions
- 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).
Notes
Nutrition
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