Quinoa Lentil Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Canola Oil 3 clove Garlic 0.50 medium (2-1/2" dia) Onions, raw 1.50 cup Lentils 1 cup Vegetable Broth 1 cup 365 Organic Diced Tomatoes 3 tsp Cumin (ground) 1 tsp Chipotle Chili Powder 0.50 cup 365 Organic Quinoa
Bring vegetable broth to boil in small saucepan. Add quinoa, cover, and lower heat to simmer. Cook about fifteen minutes, or until broth is absorbed.
Allow to sit, covered, for another five minutes. Meanwhile, you can get started on the rest of your taco filling.
Heat oil in large skillet over medium heat. Add garlic and sautee for about thirty seconds.
Add onion and sautee until soft - about ten minutes.
Add lentils, cooked quinoa, tomatoes and spices and cook until heated through.
Make your shells last if you're doing that part (it only takes ten minutes - you should go for it). Stuff your mixture into shells and top with your favorite taco fixings. I highly recommend some fresh cilantro, scallions, lettuce, tomato, perhaps an avocado.
Happy taco night!
Serving Size: Makes 4 servings, two tacos each
Allow to sit, covered, for another five minutes. Meanwhile, you can get started on the rest of your taco filling.
Heat oil in large skillet over medium heat. Add garlic and sautee for about thirty seconds.
Add onion and sautee until soft - about ten minutes.
Add lentils, cooked quinoa, tomatoes and spices and cook until heated through.
Make your shells last if you're doing that part (it only takes ten minutes - you should go for it). Stuff your mixture into shells and top with your favorite taco fixings. I highly recommend some fresh cilantro, scallions, lettuce, tomato, perhaps an avocado.
Happy taco night!
Serving Size: Makes 4 servings, two tacos each
Nutritional Info Amount Per Serving
- Calories: 126.4
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 176.1 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 4.1 g
- Protein: 5.2 g
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