Lentil–Quinoa Tacos make adding more legumes and whole grains easy and delicious.
Ingredients
1 cup
Green lentils, raw
1 cup
Quinoa, uncooked
1/2 medium
Red onion
(diced)
2 clove(s)
Garlic
(minced)
1 tbsp
Nutritional yeast
1 tbsp
Oregano, dried
(dried)
1 tbsp
Cumin
(ground)
1 tbsp
Chili powder
1 tsp
Garlic powder
1 dash
Black pepper
(to taste)
1 medium tortilla(s)
Tortilla, corn
(optional)
Instructions
Rinse the lentils and combine them with 2 cups (480 ml) of water in a pot. Rinse the quinoa and, in a separate pot from the lentils, combine them with 2 cups of water. Bring each to a boil, then reduce the heat to medium-low and simmer until the water is absorbed. Set the quinoa aside.
Rinse the cooked lentils under cold water, then add them to a food processor and pulse to create a “meaty” texture.
Sauté the onion and garlic in a splash of water in a pan and cook until soft, fragrant, and slightly translucent.
In a bowl, combine all of the ingredients. Stir together until well combined. If needed, reheat the mixture to desired temperature.
Serve the lentil–quinoa mixture as desired, on corn tortillas or atop chopped greens, and with your favorite fixings.
