Optional toppings such as shredded lettuce, tomatoes, avocado, jalapenos, sour cream, etc.
DIRECTIONS
Rinse the quinoa well in a mesh strainer for 30 seconds. Combine the broth and rinsed quinoa in a medium saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 to 25 minutes. Take off the heat, cover and let sit 5 minutes then fluff with a fork.
In a large pan heat the oil over medium heat then add the onions and peppers and cook until tender, about 4 minutes. Stir in the garlic and cook 30 seconds or until garlic becomes fragrant. Stir in the cooked quinoa, salt, paprika, chili powder and cumin. Turn heat to low and cook for about 2 minutes, stirring constantly to prevent sticking to the bottom of the pan.
Add quinoa filling to taco shells and add your favorite taco toppings.
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