Culinary Quinoa Lentil Tacos By Ataque de energia de rádio On Sep 6, 2022 0 Share 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. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail