One Pot Quinoa Tacos

Gaby Dimova

Super quick and easy to make vegan and gluten free quinoa tacos.

5 from 10 votes

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings people

Calories 378 kcal

Equipment

large pot
wooden spoon to mix

Ingredients

1 cup quinoa
1 can black beans
1 can sweet corn
2 large chopped tomatoes
2 cups vegetable broth
3 tablespoon tomato paste
½ onion
2 cloves minced garlic
splash of olive oil
½ tablespoon paprika
1 tablespoon cumin
salt and pepper to taste
avocado and parlsey (or cilantro) to top
corn tortillas

Instructions

Heat a large pot over medium heat. Add the olive oil, followed by the chopped onion and minced garlic. Cook for 2-3 minutes.
Drain your can of beans and can of corn and add them to the pot.
Add the vegetable broth, chopped tomatoes, tomato paste, quinoa, paprika, and cumin. Cover the pot and cook for 20-25 minutes, or until the liquid has pretty much evaporated.
Add salt and pepper to taste. Take off heat.
Heat your tortillas on a clean pan for 10-15 seconds on each side. Then add your taco mix to the tortillas and top with chopped avocado and parsley or cilantro.

Video

Nutrition

Calories: 378kcalCarbohydrates: 72gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 575mgPotassium: 1007mgFiber: 13gSugar: 9gVitamin A: 1281IUVitamin C: 20mgCalcium: 70mgIron: 5mg

Keyword quinoa tacos