Quinoa Black Bean Tacos

Ingredients

quinoauncooked

1 cup

garlicminced

1 clove

salt

1/2 tsp

chili powder

1/2 tbsp

ground cumin

1/4 tsp

dried oregano

1/4 tsp

smoked paprika

1/4 tsp

black beanscooked

2 cups

tomatodiced

2 cups

white oniondiced

1/2 cup

fresh cilantrochopped

1/4 cup

limejuiced

1

salt

to taste

avocadosliced

1

corn tortillas

16 small

fresh cilantro

1/4 bunch

Method

1. 01Rinse quinoa in a fine mesh sieve until water runs clear.5 min
2. 02Combine rinsed quinoa, minced garlic, salt, chili powder, cumin, oregano, smoked paprika, and 1.5 cups water in a pot. Stir, cover, and bring to a boil over high heat.
3. 03Reduce heat to low and simmer covered for 15 minutes.15 min
4. 04Remove from heat and let sit covered for 10 minutes.10 min
5. 05While quinoa cooks, combine diced tomato, diced onion, chopped cilantro, lime juice, and salt to taste for pico de gallo.5 min
6. 06Rinse black beans in a colander and drain well.
7. 07Fluff cooked quinoa with a fork and stir in drained black beans.
8. 08Lightly toast tortillas in a dry skillet over medium heat until lightly golden and still pliable, about 1 minute per side.5 min
9. 09Fill each tortilla with 1/4 cup quinoa mixture, 1 to 2 tablespoons pico de gallo, one slice avocado, and a few cilantro sprigs. Fold and serve.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free