Spicy Quinoa Tacos

Spicy Quinoa Tacos are a delicious and healthy twist on traditional tacos, packed with protein and flavor. Perfect for a midnight snack, these tacos are both satisfying and nutritious, making them an ideal choice for late-night cravings.

Ingredients

• Quinoa - 150 grams
• Water - 400 ml
• Black beans - 1 can (400 grams), drained and rinsed
• Corn - 100 grams, frozen or fresh
• Cherry tomatoes - 150 grams, halved
• Red onion - 1 small, diced
• Avocado - 1 medium, diced
• Lime - 1, juiced
• Cilantro - 20 grams, chopped
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Taco shells - 4 small

Steps

1. Rinse the quinoa under cold water and then combine it with 400 ml of water in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
2. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add diced red onion and sauté for 3-4 minutes until softened.
3. Add the black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until heated through.
4. Once the quinoa is cooked, fluff it with a fork and mix it into the skillet with the beans and corn. Stir in lime juice and chopped cilantro, adjusting seasoning as necessary.
5. Warm the taco shells in the oven or microwave as per package instructions.
6. To assemble, spoon the quinoa mixture into each taco shell, top with halved cherry tomatoes and diced avocado. Garnish with additional cilantro if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.4 L

Health Benefits

• High in protein and fiber, promoting satiety and muscle health.
• Rich in antioxidants and vitamins from fresh vegetables, supporting overall health.

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