Super Grain Quinoa Tacos

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Did you know that quinoa is one of the most protein-rich foods we can eat? It is a complete protein containing all nine essential amino acids. It also contains almost twice as much fiber as most other grains.

• 1 cup quinoa, rinsed
• 1 1⁄2 cup water, or vegetable broth
• 1 1⁄4 cup salsa
• 1 tablespoon cumin
• 15 oz black bean, 1 can, drained and rinsed
• 1 cup frozen corn, defrosted
• 1 salt, to taste
• 1 olive oil, to taste
• 1 avocado, mashed
• 1 clove garlic, minced
• 2 teaspoons lemon juice
• 3 tablespoons olive oil
• 1 salt, to taste
• 1 pepper, to taste
• 4 tablespoons water
• 1 tortilla, to serve, optional


1. In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
2. Add in salsa and cumin, and cover for 5 more minutes or until qui- noa is fluffy.
3. Add in black beans, corn, salt, and olive oil, and stir until combined.
4. For the avocado dressing, combine avocado, garlic, lemon juice, ol- ive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
5. Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
6. Portion out into 4 containers and refrigerate for up to 5 days. 7. Enjoy!