Lentil Quinoa Tacos, are a delicious way to check off a few servings on the Daily Dozen checklist- including beans! Today's recipe is from Erin and Dusty from Erin Stanczyk - Eat Move Rest. Enjoy!
Ingredients:
1 cup dry quinoa
1 cup dry lentils
1/2 red onion, diced
2-3 garlic cloves, minced
3-4 tablespoon nutritional yeast
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon garlic powder
black pepper, to taste
Method:
1. Rinse and drain quinoa and lentils and cook each separately with 2 cups of water. Bring to a boil and reduce heat to medium/low until water is absorbed and grains are cooked.
2. Meanwhile, sauté onion and garlic with a bit of pepper in a splash of water in a pan until soft, fragrant and slightly translucent.
3. When green lentils are cooked, place in strainer and rinse under COLD water and then place in food processor and pulse to achieve more of a “meaty” texture. *The cold rinse will help ensure that the lentils do not become over-processed.
4. Combine pulsed lentils, quinoa, sautéed onion and garlic, and seasoning mix, and stir until thoroughly combined.
5. Serve the dish up with optional fixings below. Makes enough for about 4-6 people.
Optional Fixings:
shredded romaine and/or romaine leaves, corn tortillas, bell peppers, red onion, sweet corn, cherry tomatoes, mango, cilantro, lime wedges, avocado slices or guacamole, black beans.
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