SUSTAINABLE QUINOA DISHES
MADE FROM SCRATCH
QUINOA TACOS
WHAT YOU’LL NEED:
1/2 cup uncooked Nature’s Intent Organic White Quinoa or Organic Roasted Tri Color Quinoa
1 can diced tomatoes
1 can green chiles
1/2 cup vegetable broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels Juice of 1 lime
3 tablespoons chopped fresh cilantro leaves
8 corn tortillas
1 avocado, diced
Salsa
Sour Cream
DIRECTIONS
In a sauce pan bring water to a boil. Add water, reduce heat and simmer for about 15 minutes until quinoa is tender.
Pour in diced tomatoes, green chiles, vegetable broth, chili powder, cumin, garlic and onion powder, paprika and cayenne pepper to the pan of cooked quinoa. Stir in salt and pepper, to taste. Bring to a boil before reducing heat to low. Cover and simmer until thickened, about 10 minutes.
Stir in beans and corn until heated through.
Heat tortillas wrapped in foil in the oven on low, or with a little bit of oil in a frying pan.
To serve, put quinoa mixture into each tortilla. Top with avocado, sour cream, lime juice, salsa and cilantro.
Adapted from Damn Delicious