Quinoa Taco Bowls Recipe - Forks Over Knives

Ingredients

• 1 cup finely chopped onion
• 6 cloves garlic, minced
• 3 to 4 teaspoons taco seasoning
• 4 cups frozen mixed vegetable blend, any variety
• 4 cups chopped fresh kale, ribs removed
• 2 cups cooked quinoa
• 2 tablespoons lemon juice
• Sea salt, to taste
• 1 cup chopped tomato
• 2 tablespoons chopped fresh cilantro
• 1 avocado, halved, seeded, peeled, and chopped
• 8 mini corn tortillas, warmed