Make a delicious vegan taco for Meatless Mondays…or any day, with Red Inca Quinoa & Bean Pilaf. Add some guacamole, pico de gallo and cooked cubed sweet potatoes. Spoon it all inside a warm corn tortilla. Oh yes…it's good!
Red Inca Quinoa & Bean Pilaf 6-8 Servings
2 cups Red Inca Quinoa
4 cups broth or water (I used chicken broth in this recipe) Vegetable broth for vegans.
1 lg. onion chopped
1 Tbsp minced garlic
1 Tbsp olive oil (use broth for fat free pilaf)
3/4 tsp salt
1/8 tsp pepper
1 tsp cayenne pepper
1 tsp coriander leaf
1 15oz can black beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
Saute onions and garlic in olive oil in a large skillet. Add quinoa, broth, and spices. Mix well.
Bring covered mixture to a boil, reduce heat and simmer 25 minutes. Stir in drained beans, cover, and continue cooking about 5 minutes. Beans should be hot.
Serve as a side dish...
or with greens…sautéed kale is shown here.
I like to add the left-over quinoa pilaf to my green salads, it makes a nice hearty lunch or dinner. Add some dried cranberries, pumpkin seeds and sliced grapes too.