1 1/2 pounds carrots, sliced in uniform sized slices so they cook evenly
For the quinoa
1 1/2 cups cooked red quinoa, cooled
1 cup cilantro leaves
2 scallions, light green and dark green parts only, sliced
1 tablespoon finely grated ginger
¼ cup mirin
¼ cup rice wine vinegar
pinch of salt
For the cabbage
1 ½ tablespoons lime juice
1 ½ tablespoons olive oil
1 teaspoon maple syrup
1/4 teaspoon sea salt
1/8 teaspoon smoked paprika
2 cups thinly shredded cabbage
For the tacos
1 15-ounce can of black beans, rinsed and drained
1 avocado, thinly sliced
1/3 cup roasted, salted pepitas
lime wedges
corn tortillas
Instructions
Roast the carrots
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Combine the coriander, cumin seed, and salt in a mortar and pestle and roughly grind the spices together. Transfer the spice mixture to a mixing bowl along with the olive oil and maple syrup; mix well. Add the carrots and toss to coat. Spread the carrots in an even layer on the baking sheet and roast in the preheated oven for 15-20 minutes.
Prepare the quinoa
Combine the cilantro, scallions, ginger, mirin, rice wine vinegar, and salt in a food processor or blender and process until finely chopped.
In a small bowl mix the cooked and cooled quinoa with 1/2 cup of the dressing and set aside. Use any remaining dressing to serve at the table for drizzling over tacos.
Prepare the cabbage
In the bottom of your serving bowl combine the lime juice, olive oil, maple syrup, sea salt, and paprika. Mix well with a whisk and add the shredded cabbage, toss to coat. Set aside.
To serve
Set up a taco bar at your table with the tortillas, carrots, drained and rinsed black beans, quinoa, remaining dressing, cabbage, sliced avocado, pepitas, and lime wedges. Build your tacos however you like.
