Quinoa Lentil Tacos
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Yields: 10 tacos
Ingredients:
- 32 ounces Simply Nature Vegetable Broth
- ¾ teaspoon Stonemill Iodized Salt
- ¼ teaspoon Stonemill Ground Black Pepper
- 1 tablespoon Stonemill Paprika
- 1 teaspoon Stonemill Ground Cumin
- 1 teaspoon Stonemill Garlic Powder
- 1 teaspoon Stonemill Chili Powder
- 1 teaspoon Stonemill Onion Powder
- 1 cup Simply Nature Organic Tri-Color Quinoa, rinsed
- 1 cup dry lentils, rinsed
- 1 tablespoon Baker’s Corner Corn Starch*
- 10 Pueblo Lindo White Corn Tortillas
- ½ cup thinly sliced red onion
- 1 avocado, diced
- ½ cup crumbled Pueblo Lindo Fresco Cheese
- 2 limes, cut into 8 wedges
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- In a medium saucepan, bring the broth, spices, quinoa and lentils to a boil, reduce heat. Simmer for 20 minutes partially covered.
- Remove lid, add the corn starch. Stir for 5-8 minutes until the lentils are cooked through.
- Heat a medium pan over high heat. Heat the tortillas for 1 minute on each side.
- Divide the lentil mixture evenly among the tortillas. Top with red onion, avocado and fresco cheese. Serve with a wedge of lime.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
Calories 520 | Total Fat 12g | Sodium 960mg | Total Carbohydrate 82g | Fiber 14g | Sugars 6g | Protein 20g