Believe it or not, Spring is on the horizon. Between the downpour this week and last we had a few beautiful days of 50 degree weather and sunshine (this is Wisconsin, we take what we can get). On these beautiful days I tend to find myself more motivated to get outside and do things just a little healthier. I restarted my Couch to 5k program because it was too beautiful outside not to go for a run… and let’s be real here, by “run” I mean jog. Either way, it was really nice to get outside and it inspired me to look into some healthy options for dinner.
Let me start by saying that I am not a vegetarian. Normally hearing the word “vegetarian” included in a dish, automatically crosses it off as an option for me. But not this time. Not this time. I’ve converted to the quinoa loving side fairly recently and I’ve been scouring the interwebs for some good quinoa recipes. This one, my friends, is no exception. You won’t believe how fulfilling a taco can be without ground beef. The black beans and spices come together perfectly while the quinoa adds a great texture (and TONS of protein). The best part about the black bean and quinoa mix is that you can use it for tons of different things. I used it for tacos last night and added it to a salad for lunch today. Even my mom, who isn’t a big fan of quinoa, was a fan of this recipe!
Black Bean & Quinoa Tacos
Original recipe from Cooking Classy
1 1/2 cups cooked quinoa
1 Tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 1/4 cups broth (either chicken or vegetable)
1 (14.5 oz) can diced tomatoes with chilis, undrained
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4-1/2 tsp cayenne pepper
Salt and ground black pepper, to taste
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed
Juice of 1 lime
1/2 cup cilantro, chopped (I added more because I LOVE cilantro)
1. Cook the quinoa according to the directions on the packaging.
2. Add olive oil to a large sauce pan over medium-high heat. When the pan is warm, add the onions and sautee them until they are golden in color. About 3 minutes. Add the garlic and let it sautee for 30 more seconds. Then add the broth, cooked quinoa, diced tomatoes, chili powder, cumin, paprika, cayenne pepper and salt and pepper. Bring this mixture to a boil and then reduce the heat to low and let it simmer, covered, for 20 minutes, allowing the mix to thicken.
3. Stir in the corn and black beans and simmer, uncovered for 5-10 minutes, stirring occasionally. Add the lime juice and cilantro.
4. Serve warm with desired fixings!
Stuff you can fix it up with!:
The possibilites are endless really…
Hope you guys like the recipe and happy cooking!