Vegetarian Tacos with Green Chili Quinoa and Kidney Beans
1 package of Morningstar Farms Crumbles
1 medium onion
Lettuce to top the tacos
jarred salsa--tonight it was Sadie's Hot
Homemade Taco Seasoning Mix:
2 Tbs of Chili Powder
2 tsp of Cumin
1 tsp salt
1/2 tsp of sugar
1/2 cup of water
Sweat the onions, add the crumbles and saute until it begins to turn brown. Meanwhile, add together the dry seasoning ingredients in a separate bowl and add the water. Pour the seasoning mix over the crumbles and cook until most of the liquid has evaporated.
For this recipe I used Rainbow Quinoa purchased at Whole Foods. Any Quinoa would do. I also used a rice cooker for this and it came out perfect, but you don't have to use one.
1 cup Quinoa
1/2 cup of chopped green chilies
1 1/2 cups of broth of your choice--I used organic vegetable broth found on the soup aisle
1 tsp cumin
1 tsp salt
1 can of kidney beans
Cook as directed or until the rice cooker goes ding. Drain and rinse the kidney beans and heat for one minute in the microwave. Combine and toss.
Next time I make this I will increase the cumin and I will pour a can of green chili enchilada sauce over it. Carrie said she prefers it without the kidney beans.
Pears rounded out the meal.
It was totally yummy.
I will post the recipes for the Black Bean Soup and the Tomato Avocado Salad later.