Alex’s mom (a.k.a. Mema) is in town all the way from France! For her first dinner out West I wanted to prepare something festive, so I opted for an all time family favorite from my childhood, tacos! Knowing that she thoroughly enjoys all of the delicious Mexican food Southern California has to offer. I figured a nice decompression meal after her long travels would be to whip up a batch of crunchy, savory, protein rich tacos!
The aroma in our apartment was mouth watering! The conversation flowed as well as the wine, and from my chopping block I could over hear the coo’s and excitement over sweet baby Nova coming from the living room.
The iceberg on the taco; just this afternoon I received a request from a dear friend living in London, who was looking for a Vegan taco recipe. Little did my friend know that this was on my menu tonight. Oh sweet (or in this case savory) synchronicity!
Naturally with extra family in the home I was not only able to whip up a full taco spread but also document and dictate my recipe to share with you. I hope you’ll prepare this one with your friends & family, but if you need more convincing just look at how beautiful our spread was!
1/2 yellow onion
1/2 red bell pepper
1/2 orange bell pepper
2 cups cooked lentils
1 cup cooked quinoa
1.3 oz taco seasoning mix
3 tbsp olive oil
1/4 cup chopped cilantro
Chop the onion, leek and bell peppers.
In a large sauce pan add in 1.5 tbsp olive oil onion, bell pepper, leak and sauté until fragrant and the onions are translucent.
Add in remaining olive oil, lentils and quinoa and stir in taco seasoning mix.
Sprinkle in cilantro and serve.