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About the Dish

  • Garlic

    Garlic

  • Quinoa

    Quinoa

  • Dried Shiitake Mushroom

    Dried Shiitake Mushroom

  • Southern Links BBQ Southwestern Seasoning

    Southern Links BBQ Southwestern Seasoning

  • Mixed Mushrooms

    Mixed Mushrooms

  • Greek Yogurt

    Greek Yogurt

  • Lime

    Lime

  • Cilantro

    Cilantro

  • Pinto Beans

    Pinto Beans

  • Corn Tortillas

    Corn Tortillas

  • Pepitas

    Pepitas

METHOD

1
MISE EN PLACE Peel and chop garlic. Finely chop dried shiitake mushrooms. Discard any tough fresh mushroom stems, and cut mushroom caps and tender stems into bite-size pieces. Halve lime; juice 1 half, and slice the other into wedges. Rinse and drain beans. Pick and chop cilantro leaves.
2
Place a saucepan over medium heat, and add 1 teaspoon cooking oil. When oil is shimmering, add half of garlic. Cook, stirring, until garlic begins to become fragrant, 30-60 seconds.
3
Stir in quinoa, dried shiitakes and 1/2 teaspoon Southwestern seasoning. Cook, stirring, 1 minute. Add 1 1/2 cups water, and stir well. Reduce heat to low. Cover and cook until quinoa is tender and liquid is fully absorbed, 15-16 minutes.
4
While quinoa is cooking, place a large skillet over medium-high heat, and add remaining 1 teaspoon cooking oil. When oil is shimmering, add fresh mushrooms in an even layer. Cook without stirring until mushrooms brown on first side, 4-5 minutes.
5
Stir in remaining garlic and 1 teaspoon Southwestern seasoning. Taste and adjust seasoning as desired.
6
In a small bowl, combine yogurt, lime juice and cilantro.
7
When quinoa is fully cooked, stir in beans. Taste and adjust seasoning as desired with Southwestern seasoning. Warm tortillas as desired.
8
Build tacos with quinoa bean mixture and sautéed mushrooms. Garnish with yogurt-lime sauce, pepitas and lime wedges. Enjoy!