Vegetable and Quinoa Tacos

Vegetable and Quinoa Tacos are the perfect way to get your veggie fix on taco night. Packed with protein and fiber, these tacos are a healthy and easy way to enjoy your favorite Mexican flavors.

The story of Vegetable and Quinoa Tacos begins in the ancient land of Mexico, where the indigenous peoples cultivated a variety of vegetables and grains, including quinoa. Quinoa, a grain native to South America, was a staple food for the Incas and other Andean civilizations. It was prized for its high protein content and its ability to thrive in harsh conditions.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup quinoa
• 1 1/2 cups water
• 1 bell pepper, diced
• 1 onion, diced
• 1 zucchini, diced
• 1 carrot, diced
• 1 can black beans, drained and rinsed
• 1/2 cup salsa
• 1/2 cup chopped cilantro

Instructions

1. Rinse the quinoa thoroughly in a fine mesh sieve.
2. In a medium saucepan, combine the quinoa and water, and bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the water has been absorbed.
4. While the quinoa is cooking, heat a large skillet over medium heat.
5. Add the bell pepper, onion, zucchini, and carrot to the skillet, and cook until softened, about 5 minutes.
6. Add the black beans to the skillet, and cook until heated through, about 2 minutes.
7. Stir in the salsa, and cook until warmed through, about 1 minute.
8. Add the cooked quinoa to the skillet, and stir to combine.
9. Cook for 1-2 minutes, or until the quinoa is heated through.
10. Top the quinoa with cilantro, and serve with your favorite taco toppings.

Why It Works

• The combination of vegetables and quinoa provides a complete protein, meaning it contains all of the essential amino acids that the body needs.
• The vegetables add vitamins, minerals, and fiber to the tacos, making them a healthy and filling meal.
• The salsa adds flavor and moisture to the tacos, and the cilantro adds a fresh, herbaceous note.