Quinoa Lentil Tacos
- 32 ounces SimplyNature Vegetable Broth
- 3/4 teaspoon Stonemill Essentials Iodized Salt
- 1/4 teaspoon Stonemill Essentials Ground Black Pepper
- 1 tablespoon Stonemill Essentials Paprika
- 1 teaspoon Stonemill Essentials Ground Cumin
- 1 teaspoon Stonemill Essentials Garlic Powder
- 1 teaspoon Stonemill Essentials Chili Powder
- 1 teaspoon Stonemill Essentials Onion Powder
- 1 cup SimplyNature Organic Tri-Color Quinoa, rinsed
- 1 cup dry lentils, rinsed
- 1 tablespoon Baker’s Corner Corn Starch
- 10 Pueblo Lindo White Corn Tortillas
- 1/2 cup thinly sliced red onion
- 1 avocado, diced
- 1/2 cup crumbled Pueblo Lindo Fresco Cheese
- 2 limes, cut into wedges
- In medium saucepan, bring broth, salt, pepper, paprika, cumin, garlic powder, chili powder, onion powder, quinoa and lentils to boil; reduce heat. Simmer 20 minutes, partially covered.
- Remove lid and add corn starch. Stir 5-8 minutes until lentils are cooked through.
- Heat medium pan over high heat. Heat tortillas 1 minute on each side.
- Divide lentil mixture evenly among tortillas. Top with red onion, avocado and fresco cheese. Serve each with lime wedge.
