In a mixing bowl, whisk together oat flour and salt.

Add the water slowly, starting with 3/4 cup, mixing with a fork (or your hands) until a dough is formed. If mixture crumbles easily, add more water. If mixture feels sticky, add more oat flour.

Turn dough out onto a surface, lightly dusted with oat flour, and knead until dough is smooth.

Divide into eight balls and let rest, covered with plastic wrap, for 10-15 minutes.

Working with one ball of dough at a time, roll out on a lightly floured surface until you have a thin, round tortilla. Tip: roll from the center out, rotating dough as necessary. Stack tortillas between sheets of parchment or plastic, covered with a slightly damp kitchen towel, until ready to cook. Do not allow tortillas to dry out.

In a dry cast-iron pan over high heat, cook tortillas, one at a time, for about 30 seconds per side. Stack and keep warm in a tortilla holder or on a plate, covered with foil.

Combine salsa ingredients in a small bowl.

Allow salsa to stand for one hour to let flavors meld.

For the Quinoa & Blueberry Base:

In a medium saucepan, combine quinoa, blueberries and water.

Bring to a boil, then reduce heat and simmer, covered, for approximately 20 minutes, or until water has been absorbed and quinoa grains look like they have popped open.

Remove from heat, fluff with fork and keep covered until ready to serve.

Remove the stems and ribs from the kale. Cut crosswise into 1/2” strips.

In a large skillet over medium heat, sauté garlic in olive oil until fragrant.

Add the chopped kale and carrots and sauté until kale is wilted.

Place a couple spoonfuls of the quinoa onto each tortilla.

Divide the kale mixture between the tacos, then top each with the salsa and avocado.