Roasted Mushroom, Quinoa, and Walnut Tacos with Pickled Red Onions
Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make three different dishes – Empanadas, Tacos, and Stuffed Eggplants– all using one versatile mushroom, quinoa, and walnut filling. For the base filling, the quinoa is cooked in Knorr® Professional Liquid Concentrated Vegetable Base for extra flavor, then tossed together with chopped roasted mushrooms and sautéed chopped walnuts.
Yield: 8 tacos
Method
For the Taco Filling: Combine all the ingredients and mix well. Sauté for 3-5 minutes and reserve.
For the Pickled Red Onions: Bring the vinegar, water, and sugar to a boil.
Pour the hot pickled liquid over the sliced onions and let soak in the refrigerator for 2-12 hours. Drain and reserve.
To Assemble: Heat the tortillas and top with the mushroom filling, pickled red onions, sliced green onions, cotija cheese, cilantro, and a drizzle of Hellmann’s® Real Ancho Chipotle Sauce.
Source: Chef Rudy Smith from Unilever Food Solutions. Published with permission of the author. All rights reserved.
Ingredients
Mushroom and Quinoa Taco Filling
1 cup Mushroom and Quinoa filling (recipe here)
2 tsp. Chili powder
½ tsp. Ground coriander
½ tsp. Ground cumin
½ tsp. Ground oregano
½ tsp. Smoked paprika
Cayenne, to taste
Pickled Red Onions
1 ½ cup Apple cider vinegar
1 cup Water
½ cup Sugar
1 ea. Red onion, sliced
8 ea. Tortillas, 4-inch
½ cup Green onions, sliced
1/4 cup Cotija cheese
1/4 cup Cilantro leaves
Hellmann’s® Real Ancho Chipotle Sauce, as needed
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of Unilever Food Solutions.
