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20 min
Cooking Time
5 tacos
Difficulty Level


Spicy Quinoa - Vegan Mince Tacos


1 tablespoon Develey Mexicana Salsa
1 & 1/2 tablespoons Minerva Sunflower Oil
2/3 cup Foodsaver Quinoa
1 cup Foodsaver Vegan Mince
5 Foodsaver 6 Inch Flour Tortillas
1 teaspoon Ardo Garlic
1/2 teaspoon cayenne pepper*
1/2 teaspoon chilli powder, (1 teaspoon if you like it spicy)*
1 tablespoon nutritional yeast flakes*
juice and zest from half a lime*
1/2 teaspoon Maldon Whole Black Peppercorns, or more to taste
1/2 teaspoon Maldon Crushed Sea Salt Flakes, or more to taste
1 tablespoon Minerva Sunflower Oil
2 cups Ardo Roasted Corn Mexicana
Serve alongside Foodsaver Sweet Potato Fries and fresh diced tomato* 
* All ingredients available at Foodsaver Stores except those marked with an *.


  1. Preheat the oven to 175C while you make the taco mix.  If you wish to serve the tacos with sweet potato fries, place as many as you wish to enjoy in a baking tray drizzled with a little olive oil and place in the oven for about twenty minutes.
  1. Add 1 tablespoon sunflower oil to a medium sized frying pan over medium high heat.  Add the Corn Mexicana and lightly stir fry for 5 minutes. Once cooked, remove from the heat and set aside.
  1. In the same frying pan, add another 1 tablespoon of sunflower oil. Once hot, add the garlic and cook for 1 to 2 minutes, until slightly transparent but not burnt. Add the quinoa, vegan mince, cayenne pepper, chilli powder, nutritional yeast, lime juice, lime zest, and salt and pepper. Cook for 5 minutes. Remove from heat and set aside.
  1. Wrap the flour tortillas in tinfoil, and place in the oven for 5 minutes.
  1. Remove the tortillas from the oven and add spoonfuls of the Vegan Mince, together with the Roasted Corn Mexicana and fresh tomato and enjoy!

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          2235, Nicosia, Cyprus
7000 3663


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