Instructions

Turkey & Quinoa Taco w/Sweet Potato Slaw

Slaw:  Julienne the sweet potato, carrots and shallot and add them to a bowl.  Thinly slice the onions and add them to the potato.  Chop and add the cilantro then add the currants and set bowl aside.

Purple Sweet Potato

Large Carrots & Rainbow Carrots

Dressing:  Whisk together all the dressing ingredients.  Taste and adjust seasoning if necessary.  Pour about 1/2 of the dressing over the slaw and toss to evenly coat the slaw.  Continue adding the dressing and tossing the slaw.  If you don’t plan on using all of the slaw immediately you can reserve some of the slaw and dressing for later use and then just mix together when you are ready to serve it.  Place the dressed slaw in the fridge until ready to serve.  Right before serving add the walnuts to the slaw and toss together.

Sweet Potato & Carrot Slaw

Orange-Soy Reduction:  In a small sauce pan, add the juice and zest of the oranges.  Add the Tamari, sugar and honey and whisk together.  Add the currants and place on stove over medium-high heat.  Once it boils turn heat down to low, add the walnuts and simmer for about 20 minutes.  Strain the sauce, place back on the stove and add the cornstarch and water mixture.  Whisk well and cook for about another 5 minutes or so.  You can transfer the mixture to a squirt bottle once it is cooled down.

Dried Currants

Making Orange-Soy Reduction

Quinoa:  Cook the Quinoa according to the package.

Turkey Tacos:  while the Quinoa is cooking, make your taco filling.  In a saute pan, on the stove over medium high heat, add the olive oil.  Then add the chopped onion and shallot and cook just until onions become translucent.  Add the ground turkey and break up the meat with a spoon.  Cook meat for approx. 3-4 minutes then add the minced garlic, S&P, garlic powder, onion powder and Italian Seasoning; mix well.   Add about 1 Cup of the cooked Quinoa and mix well.  Finish by adding the fresh, chopped cilantro.

Taco Shells:  Heat Taco Shells.  If using homemade see link to my recipe below.  If using store bought you can heat them up over a gas burner or by placing them in a skillet to heat through.  They can also be placed in foil and heated up in a 350 Degree oven.

To Plate:  Place a tortilla wrap on the plate.  Add a few spoonfuls of the turkey/Quinoa mixture onto the tortilla wrap.  Top with some of the slaw mixture.  Place a small dollop of sour cream on top.  Drizzle or using a squirt bottle garnish with the Orange-Soy reduction/sauce and sprinkle some fresh cilantro on top and chopped scallions (green onions).