{ Quinoa Tacos }

I’ve been making this recipes for years! I’ve made all different versions of it, tossing in extra veggies and spices. It is a great go to meal you can make ahead of time, and also makes great leftovers. Here is a recipe for spicy quinoa tacos with black beans and veggies.

{ ingredients }

  • 2 cups Vegetable Broth
  • 1 medium Onion, finely chopped
  • 2 Tbs. olive oil
  • 2 Celery Ribs, finely chopped
  • 2 Tbs. Ground Cumin
  • 1 tsp. Ground Cayenne
  • 1 Tbs. Chili Powder
  • 2 cloves minced Garlic
  • 2 15-oz. cans Fire-Roasted Diced Tomatoes
  • 1 can of Rotelle with green chilies
  • 1 15-oz. can Black Beans, rinsed and drained
  • 2 cups Quinoa (I always prefer red quinoa or rainbow)
  • 3 large Carrots, finely chopped
  • 2 fresh ears of Sweet Corn, cut off the cobb
  • Tortillas

 { directions }

  1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin, cayenne and garlic, and sauté 1 minute. Stir in tomatoes with liquid. Cook 5 minutes, or until most of liquid has evaporated.
  2. Stir in quinoa, carrots, and vegetable broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 25-30 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper and/or more spices, if desired. Add more broth and simmer longer if quinoa isn’t cooked yet.
  3. Mix in black beans and corn.
  4. Serve in tortillas with preferred taco toppings (my favorites are plain Greek yogurt, chopped fresh avocado and a squeeze of lime juice).
  5. Enjoy! Yum!

{ Don’t forget the toppings }

  • Fresh avocado or guacamole 
  • Cheese
  • Plain Greek yogurt or sour cream
  • Fresh jalapeno
  • Fresh cilantro

Makes about 6 servings (58 Calories per serving  for quinoa stuffing only). I usually double this recipe to ensure I have leftovers! Shown here with Cumin Roasted Sweet Potatoes and Cabbage, Kale & Fennel Slaw.

{ Keep Cooking in Love & Light }

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