Quinoa, Black Bean and Corn Tacos

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Any time we ask our 5 year old what he wants for dinner, he will say tacos. And when he says tacos, he means the ones below. This is a great new spin on an old favorite. The flavor is excellent and gives you another way to use quinoa.   

Serve in a tortilla, taco shell or over a salad


Quinoa, Black Bean and Corn Tacos

Ingredients (organic & non-gmo when possible)
½ cup quinoa
1 cup water
1 Tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, finely minced
1 cup vegetable broth
1 (14.5) oz can diced tomatoes, undrained
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed


Instructions:
  • Combine the quinoa and water in a small pot and bring to a boil. Once boiling, cover and let simmer until you can fluff with a fork
  • Heat olive oil in a large pan over medium high heat
  • Add onion and saute until tender
  • Add garlic and saute for about 30 seconds
  • Stir in broth, tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne and coriander
  • Add salt and pepper to taste
  • Bring mixture to a boil, then reduce heat and cover to simmer for 20 minutes
  • Stir in corn and black beans
  • Simmer uncovered for 5-10 minutes, stirring occasionally

Serve in taco shells, on tortillas, or a bed of lettuce. Top with plain greek yogurt (or sour cream) and salsa. The leftovers store great in the refrigerator. Enjoy!

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Recipe adapted from: http://www.cookingclassy.com/2013/04/quinoa-black-bean-and-corn-tacos/

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