2 wholemeal tortillas
1 handful fresh spinach leaves
1 ripe avocado cut in small cubes
1/2 cup canned black beans
1/2 cup quinoa
1/2 red onion, finely diced
2 tbsp tahini sauce
juice from 1 lime
1/2 tsp pink Himalayan salt
Freshly ground black pepper

This taco is loaded with good quality proteins beans, quinoa and spinach. Vegetarian ingredients do not contain all the amino acids our bodies need to build the whole protein block, but if you pair them with vegetables you get the whole puzzle solved. The best veggie protein sources are beans, chickpeas, lentils, quinoa and the leafy greens such as spinach. Build your taco using all these, top with nutrient-rich veggies such as avocado and a dressing with personality, like the tahini sauce, and you got yourself a delicious protein-powered veggie meal.


Boil quinoa in plenty of water for 20 minutes, or until tender but still firm you dont want to have a mushy texture. Drain and set aside to cool.Wash the canned black beans, drain, and place them in a bowl, together with the quinoa, the red onion, the avocado and the lime juice.Mix well and season with salt and freshly ground black pepper.Wash the spinach leaves and drain well.Assemble the tacos spread the fresh spinach leaves on each tortilla, add the quinoa-black beans salad, top with tahini sauce and roll the taco.Serve immediately.