Vegetable and Quinoa Tacos
These vegetable and quinoa tacos are a delicious and healthy twist on the classic recipe. The quinoa provides a hearty base, while the vegetables add a burst of flavor and nutrition. These tacos are perfect for a quick and easy weeknight meal.
The history of tacos is a long and winding one, dating back to the pre-Columbian era. The word "taco" comes from the Nahuatl word "tlahco", which means "half" or "folded". Tacos were originally made with a corn tortilla folded around a filling of meat, fish, or vegetables. Over time, tacos have evolved into the diverse and delicious dish that we know today. This recipe for vegetable and quinoa tacos is a modern take on the classic dish. Quinoa is a grain that is native to South America and has been cultivated for centuries. It is a good source of protein, fiber, and iron. Quinoa is also gluten-free, making it a great option for people with celiac disease or gluten sensitivity. The vegetables in this recipe add a burst of flavor and nutrition. The onion provides a savory base, while the bell pepper and zucchini add sweetness and crunch. The corn and black beans add protein and fiber. These tacos are a delicious and healthy way to enjoy a classic dish.
Vegetable and Quinoa Tacos Vegetable and Quinoa Tacos Vegetable and Quinoa Tacos Vegetable and Quinoa Tacos
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup corn kernels
  • 1 (15 ounce) can black beans, rinsed and drained
Instructions
  1. Rinse the quinoa in a fine mesh sieve until the water runs clear.
  2. In a medium saucepan, combine the quinoa, vegetable broth, and olive oil.
  3. Bring to a boil over high heat.
  4. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid has been absorbed.
  5. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.
  6. Add the onion and cook until softened, about 5 minutes.
  7. Add the bell pepper and zucchini and cook until softened, about 5 minutes more.
  8. Stir in the corn and black beans and cook until heated through, about 2 minutes more.
Why It Works
  • The quinoa provides a hearty base for the tacos.
  • The vegetables add a burst of flavor and nutrition.
  • The corn and black beans add protein and fiber.
  • This recipe is easy to make and can be tailored to your own taste preferences.