Quinoa Lentil Tacos

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  • 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
  1. 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.
  2. Remove lid and add corn starch. Stir 5-8 minutes until lentils are cooked through.
  3. Heat medium pan over high heat. Heat tortillas 1 minute on each side.
  4. Divide lentil mixture evenly among tortillas. Top with red onion, avocado and fresco cheese. Serve each with lime wedge.

 

 

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