Call up your amigos and celebrate Cinco de Mayo with this delicious, fun, festive and filling Mexican-inspired Meatless Monday Dish: Red Quinoa Tacos
Quinoa is high in protein and it makes a great filling for tacos. You can use crisp taco shells, or good-quality corn tortillas if you prefer soft tacos. Serve with fresh corn on the cob and a colorful tossed salad for an easy meal.
3/4 cup quinoa (any variety, though this looks nice with red quinoa), rinsed
1 tablespoon olive oil
1 medium onion, finely chopped
1 small red or green bell pepper, finely diced
2 cloves garlic, minced
1 or 2 fresh hot chile peppers, seeded and minced,
or 4-ounce can mild green chilies
3/4 cup canned or fresh tomato puree
2 teaspoons good-quality chili powder
1 teaspoon ground cumin
Salt and freshly ground pepper to taste
12 Gluten-free taco shells or corn tortillas
Garnishes(use any or all):
1/2 cup sliced black olives
Bottled salsa or picante sauce, or bottled tomatillo sauce (salsa verde)
Combine the quinoa with 1 1/2 cups of water in a small saucepan. Bring to a boil, then cover and simmer gently for 15 minutes, or until the water is absorbed.
While the quinoa cooks, heat the oil in a large skillet. Sauté the onion over medium heat until translucent. Add the diced bell pepper, garlic, and optional fresh chile pepper, and sauté until all are golden, about 5 minutes.
When the quinoa is done, transfer it to the skillet and add the tomato puree, and chili powder, and cumin. Cook, stirring, until the mixture is well blended. Season with salt and pepper, remove from the heat, and cover, or transfer to a serving dish.
Place the taco shells on a platter. Prepare the garnishes and place each in separate bowls.
Line each taco shell with a handful of shredded lettuce, followed by a scoop of the quinoa mixture. Garnish the top with diced tomatoes, guacamole, black olives, and salsa or picante sauce. Enjoy!
Recipe inspired by VegKitchen