• Stephanie Price

Lentil Quinoa Tacos

Absolutely my favorite tacos. Lentil quinoa tacos sound incredibly strange, but they are delicious so give them a chance! The thickness and texture of them is hearty and filling and honestly taste like street tacos, except they are vegan(unless you add cheese) and healthy. If you're a meat lover, this is a great substitute. My meat-eating partner loves them.


This recipe is super fast and if you already have the lentils and quinoa ready, the prep time is super minimal. So if you don't have those two things all ready to go, then just make those first as you have a little appetizer and you'll be set.



Making lentils:

If you are making them yourself, let them soak overnight. Then simply add water, covering the lentils by a couple of inches. Bring them to a boil then let simmer uncovered until they're soft. You can also buy canned/jarred lentils which are already prepared for you. If you so do, make sure that you thoroughly rinse them first to get rid of any preservatives.


Making quinoa:

Making quinoa yourself is just as easy, simply add 1 cup of quinoa and 2 cups of water and bring it to a boil. Then cover them and let simmer for about 15 minutes or until they are soft. You can make any amount, just make sure you double the amount of water. Sometimes I use vegetable broth instead, which gives it a bit of flavor.


Ingredients:

1 cup (dried) quinoa

1 cup (dried) lentils

3/4 vegetable broth

1 large tomato

cilantro

1 yellow onion

1 tablespoon cumin

1 tablespoon chili powder

3 cloves garlic

hot sauce

salt

pepper

tortillas (I use gluten free)

hummus(optional)

avocado(optional)

cheese(optional)

**I have also added sweet potato and red pepper before, mostly because they were leftovers that needed to be used. But both are great additions!



How to make them:

  1. Dice the onion and saute on the stovetop with olive oil. Cook until it starts to become translucent and add the diced garlic and the spices. Stir constantly to blend properly.

  2. Add in the quinoa, tomatoes, lentils and broth. Stir well and keep on medium heat until it starts to blend and thicken. Let sit on low heat for a few minutes until the liquid evaporates and it's a thicker consistency.

  3. Once it's finished, add in the hot sauce and mix well.

  4. As it's sitting, warm the tortillas. This step is crucial and in my opinion, tacos without warming the tortillas are not even worth it. Sometimes I fry mine in olive oil just for a few seconds on each side and sometimes I simply warm them.

  5. If you're using hummus or cheese, I like to put these on the tortillas first so that the cheese melts. Add the lentil/quinoa mix then fresh cilantro on top. I like to drizzle a little bit more hot sauce over the top sometimes too.

  6. Enjoy!



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Stephanie & Audrey


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