Quinoa may have had its day, but I am still a fan. As a matter of fact I eat quinoa quite often. It is so good for you and it is quite versatile to cook with since it absorbs whatever flavors you pair it with. Quinoa can be made into both savory and sweet applications and is great hot or cold. I was experimenting a couple years back and came up with this recipe for gluten free quinoa tacos. I loved it so much I decided to shoot my very first cooking video on it! You can check out the video here and reference the recipe below for these simply delicious gluten free quinoa tacos (try not to laugh too much at the video….hehe).
Gluten Free Quinoa Tacos
GF, Vegan, Soy Free
Ingredients
- 2 cups quinoa-any color-cooked in stock and strained
- 4 cups vegetable stock
- 1 can diced tomatoes with juice
- ½ cup diced sweet white onion
- 1 cup cooked (or canned) kidney beans, black beans or garbanzos
- 1/8 cup finely chopped cilantro with some stems (yes- you can eat the stems. who knew!?)
- 1-2 cloves of garlic, pressed
- ¼ cup chili powder blend
- 1/8 cup ancho chili powder
- ½ fresh jalapeno finely diced (omit if you cannot do spice)
- pinch of ground cumin
- pinch of white pepper
- 1 T. Mexican oregano
- Pinch of salt to taste
- 4 corn tortillas
- Garnishes of your choice
*My choices are: Fresh cilantro, guacamole, diced onions, diced tomatoes, diced jalapenos, vegan cheese and maybe a little salsa or cabbage.
You can watch this awesome video (my first ever!!) for step by step instructions if you prefer!
Directions
Cook time: 10-15 minutes
- Cook quinoa according to directions in vegetable stock (Quinoa in 2:1 stock to quinoa, bring to boil & cook for 15 minutes until tail sprouts)
- Add all ingredients into cooked quinoa
- Stir together with a large spoon
- Cover and let simmer for 5-10 minutes
- Spoon into tortillas and top with your goodies
