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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I loved the idea of using quinoa in tacos, and this is what has evolved as a favorite variation around here. Feel free to adjust toppings to your favorites. This also works with soft tacos (the 6 size), but the extra texture provided by a crunchy shell with the soft filling is a nice touch. Ingredients:
1/2 cup quinoa |
8 ounces refried beans |
1/4 teaspoon cumin |
1/4 teaspoon chili powder |
1/4 teaspoon cayenne pepper |
1/2 cup cheddar cheese, shredded |
8 hard taco shells |
1/2 cup lettuce, shredded |
1 tomato, chopped |
1/4 cup onion, chopped |
1 small jalapeno, chopped |
2 tablespoons cilantro, chopped |
sour cream, to taste |
Directions:
1. Prepare quinoa according to package directions, about 15 minutes.
2. When quinoa is done cooking and water has been absorbed, stir in refried beans, cumin, chili powder, and cayenne pepper. Mix well to combine and reduce to low heat.
3. Stir in shredded cheese until it melts. Be careful to continue stirring frequently, otherwise the mixture may scorch on the bottom.
4. If desired, warm taco shells according to package directions.
5. Stuff quinoa bean mixture evenly into taco shells and finish with your desired toppings.
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