This ‘Mother Grain‘ has taken the world by storm!
Quinoa Tacos: Arugula, Fresh Corn | Diced Sweet Potatoes | Hard Shell Classic Taco
Quinoa Tacos
INGREDIENTS
1/2 cup uncooked quinoa
10 ounces of whole San Marzano Tomatoes -chopped
1/2 cup vegetable broth (or water with 1 tbsp.Knorr chicken powder)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder (or 1-2 fresh garlic-chopped)
1/2 teaspoon onion powder (or 1 small red onion-chopped)
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
2 cardemon pods -ground
Kosher salt (add at the end) and freshly ground black pepper, to taste
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
8 corn tortillas
Optional: 1 avocado, halved, seeded, peeled and diced
1/4 cup sour cream
INSTRUCTIONS
1. Heat quinoa and 1 cup water in a large saucepan over medium high heat. Bring to a boil; reduce heat and simmer until water is absorbed, about 15-20 minutes; uncover and fluff with a fork.
2. Stir in diced tomatoes, vegetable broth, chili powder, cumin, garlic and onion powder, paprika and red pepper flakes. Bring to a boil; reduce heat, cover and simmer until thickened, about 10 minutes.
3. Stir in beans and corn until heated through, about 2 minutes. Stir in lime juice and cilantro and kosher salt. Option: Add cooked cubed sweet potatoes, roasted cauliflower or roasted chick peas to the mixture. You can substitute ingredients -except the quinoa.
To serve, spoon quinoa mixture into the center of each tortilla. [optional] Top with avocado and sour cream. Add lettuce, red peppers and cheese, if you desire.
Quinoa Types – Three’s The Charm
TACOS, burgers and breakfast porridge are best for black quinoa.
The most common type of quinoa is white quinoa. Red quinoa is best used in cold salads. Black quinoa is a bit earthier and sweeter than the milder taste of creamy, white quinoa. All three quinoa can be used in the same recipes. Red and black quinoa have a bit of a crunch, which is what is expected.
Master Chef Tells You The Best And Easiest Way To Cook Quinoa
This Quinoa Cooking Method (below) is long. But, it has good tips and you may want to try it out.
Protein Boost
We add quinoa for a protein boost , lowers cholesterol, reduces increase in insulin levels. Even though it is cooked like a grain, quinoa actually is a seed, from a shrub. A mild, rice-like flavour blends well with vegetables.
BONUS Recipe -Leftovers
Quinoa “Leftover” Soup: Vegan & Gluten Free
The perfect soup to use up leftover veggies – before you have to toss them!
Easy Quinoa Soup
INGREDIENTS
1/2cup Quinoa
1 tablespoon Olive Oil
1 potato
2-3 carrots
1 parsnip
2 celery sticks
1 zucchini
2 cloves Garlic (add more if you are a fan)
1 teaspoon salt, ginger, black pepper, turmeric, coriander
[use Kosher Salt and freshly ground black pepper]
1 liter (4.2 cups) of water
DIRECTIONS
Chop vegetables
Heat pot with 1 tablespoon of olive oil
Add vegetable and quinoa, mix together with a wooden spoon. Add spices.
Keep mixing for about 5 minutes, then add water
Simmer for 30 minutes
Puree vegetables with an immersion blender
Taste soup in case you want to add more spices
Quinoa is rich in antioxidants that helps your body as well as your skin. It protects you from damage and many chronic diseases too. High fiber prevents constipation. Black quinoa helps you gain energy and strengthening your muscles. For post workout, black quinoa is a good recommendation. 1/2 cup of "black" quinoa has 12 grams of protein while white quinoa has 2 grams of protein."
Simply Splendid Food 
As a vegetarian, I love your suggestions, and soup in particular. Thank you.
Joanna
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My pleasure Gaby! I will be making the soup later today with the ‘Primo’ Quinoa protein! Enjoy!!
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Looks tasty!
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I agree, thanks especially for the gluten free recipe, yum!
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Love these tasty ways of using Quinoa. 🙂
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Thanks! I agree too. Today, I’m making Quinoa ‘leftover’ soup. With the right spices – Quinoa is simply splendid! 😍
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We want some now. With all of the fixings, it doesn’t seem to be an easy recipe. The video suggested cooking the quinoa in different ways and the crunch may not sustain if adding oil and water to crest a meaty blend. 🤔
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I did show different ways to cook quinoa because it does come in three different types. People tend to make mushy quinoa and give up on it. The simple way is the chef in the first video. There are 3 different types of quinoa and you may get a crunchy cook with the darker quinoa that tells you it is okay to get these results. The last video is very complex. I wanted people to know that it can get overwhelming -depending on who’s method you want to follow. It was comparison cook methods for quinoa. It was only meant as a read through for the deep divers. NOTE: You do not need to use all the spices I mentioned in the recipe. Tomato, beans and chilli powder should suffice. I like adding heat with pepper flakes. Chopped raw garlic gives the tacos a zing too. You can use jalapeño or any other pepper you have on hand. Make it your own signature dish.
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Correction I meant “create” not crest. I love your share and will review the methods again. I have never had quinoa in this fashion. I am all for it!
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Onions and mushrooms lends itself to a ‘meaty’ flavour. I saute onions for a good long time as a base for my dishes.I am making carrot soup today. I do get raves on it…tastes ‘meaty’ mot people say. It is the onions with me. but, it is truly how you process them. I add a pinch of cumin, pepper flakes and cardamon..very little. May add garlic and simmer for about 20 minutes. I fill the time doing other things. When you add coconut milk..it brings you to another level. Pumpkin coconut soup is heavenly! Cheers! 💕
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May I ask what did you prepare this weekend for your family meals
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