Try a fresh spin on tacos tonight with asparagus, quinoa, and yummy toppings. Nutrient-rich asparagus is packed with Vitamin A, fiber, and folate. Low-fat and full of flavor, these easy vegetarian tacos can be made in about 30 minutes.
1 cup uncooked quinoa
1 1/2 cups low-sodium vegetable broth
1 Tbsp olive oil
1 garlic clove, minced fine
1 bunch asparagus, trimmed and chopped
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1/8 tsp cayenne pepper
1/8 tsp salt
Black pepper to taste
1 can (15 oz) small red beans or black beans, rinsed and drained
8 6-inch flour tortillas, warmed
2 tomatoes, sliced
1 zucchini, diced
1 avocado, pitted, peeled, and smashed
Fresh oregano or cilantro leaves
2 Tbsp pumpkin seeds
Rinse the quinoa under cold water and drain well. Transfer the quinoa to a medium saucepan and add the broth. Bring the broth to a boil over medium-high heat. Lower the heat and simmer, covered, for 25 minutes. Remove from heat and set aside.
In a skillet, heat the oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus and cook for 5 minutes, or until tender.
Add the cumin, paprika, onion powder, cayenne, salt, and black pepper to taste and cook for 1 minute. Add the red beans and cook for 2 minutes, stirring gently. Remove from the heat.
Divide the quinoa among the tortillas. Top with the asparagus mixture and desired toppings.
Per Serving: Calories: 257 Fat: 6g Saturated Fat: 1g Cholesterol: 0mg Sodium: 265mg Carbohydrates: 40g Fiber: 6g Protein: 10g
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Date Last Reviewed: July 24, 2020