Quinoa Breakfast Tacos with Kale + Butternut Squash

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
Serves: 4 servings


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


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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