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  • courtney rowley
  • Hit the gym this morning, now catching up on Bethenny Ever After while Bo naps. I respect Bethenny so much for putting it all out there, my marriage has similar ups and downs and it's nice to relate.  –  on Mar 14 @ 12:38 pm
Quinoa Tacos
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  • Tags:
  • vegan,
  • lunch
This is a vegetarian dish full of flavor and guilt free! Makes delicious tacos and even better next-day-dip when mixed with greek yogurt and served with blue corn chips.
  • Prep time: 5 minutes
  • |
  • Cook time: 25 minutes
  • |
  • Total time: 30 minutes
  • |
  • Servings: 6
  • 1 tsp. of Olive Oil
  • 1 onion, diced
  • 1 tsp. of Crushed Garlic
  • 3/4 cup(s) of Uncooked Quinoa
  • 1 1/2 cup(s) of Vegetable Broth
  • 1 tsp. of Ground Cumin
  • 1/4 tsp. of Cayenne Pepper
  • Salt and Pepper, to taste
  • 1 cup(s) of Fresh or Frozen Corn
  • 1 Zucchini, chopped
  • 2 Cans Black Beans, Rinsed and Drained
  • 1 Can Tomatoes/Chilis
  • 1/2 cup(s) of Fresh Cilantro, Chopped
Steps
  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, Quinoa is done when you can see the ring around each grain.
  3. In seperate pan, heat oil over medium heat. Add Zucchini and corn. Saute about 10 minutes.
  4. Stir zucchini, corn, black beans, and tomatoes/chilis into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the cilantro.
  5. Serve with warm corn tortillas or taco shells. Garnish with anything! Cheese, greek yogurt, avacado, lime, etc
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