Description
Hearty vegetarian tacos packed with flavor. Perfect for a crowd!
Ingredients
Units
Scale
- 2 Tbsps extra virgin olive oil (or avocado oil, canola oil)
- 1 cups (237 ml) red lentils
- 0.5 cups (118 ml) quinoa
- 3.5 cups (833 ml) vegetable or chicken broth
- 2 cloves garlic (minced)
- 2.5 tsps chili powder*
- 1.5 tsps ground cumin*
- 0.25 tsp paprika*
- 1 tsp dried oregano*
- 1 pinch salt
- 1 pinch black pepper
- red bell pepper (diced)
- cilantro
- onion (diced)
- salsa
- shredded cheddar cheese
- sour cream
- guacamole
- limes
- lettuce or mixed greens
Instructions
- In a large pan over medium heat, add olive oil, lentils, and quinoa; toss to coat.
- Add diced onions and 1 cup of broth. Simmer for 5-7 minutes, until onions are transparent, stirring frequently.
- Add the remaining 2 1/2 cups of broth. Cook for 20 minutes, or until lentils are tender and quinoa is thoroughly cooked, stirring occasionally. Add more broth or water as needed to prevent the liquid from evaporating completely.
- About 10 minutes into cooking, add chopped garlic and seasonings. Stir.
- Adjust seasonings to taste.
- Remove from heat and serve with tortillas and your favorite toppings.
Notes
- For a richer flavor, toast the quinoa and cumin in a dry pan before adding the broth.
- Leftover quinoa and lentil mixture can be stored in the refrigerator for up to 4 days and reheated easily.
- Feel free to add other vegetables like corn, zucchini, or mushrooms to the mixture for extra texture and nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 15