Quinoa and Black Bean Tacos + The Easy Gluten Free Cookbook Review
Ingredients
- 1 tablespoon olive oil
- 1 small red onion chopped
- 2 tablespoons minced garlic
- 1 cup water
- ½ cup quinoa
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- 1 15-ounce can black beans, drained and rinsed
- ¼ cup freshly squeezed lime juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 6 to 8 small corn tortillas warmed
- 1 small avocado halved, pitted, peeled, and sliced
Instructions
- In a medium pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 4 minutes, or until the onions turn translucent.
- Add the water, quinoa, cumin, and red pepper flakes.
- Bring the water to a boil, then reduce the heat, cover, and simmer for 12 to 15 minutes, or until the quinoa is fully cooked and fluffy.
- Stir in the black beans, lime juice, salt, and pepper.
- Spoon the quinoa mixture into the warm corn tortillas, top with the avocado slices, and serve.