Ta-Quinos!

Excerpted from Plant-Powered Families by Dreena Burton

Serves 4 (2–3 tacos per person)

This is such a simple dinner idea, and our family loves it! You can use any chili you like, and what’s extra wonderful is you can use leftovers of both chili and quinoa to create a whole new meal. For kids, the quinoa can tame any heat from the chili. Adults may want to use straight chili in their tacos, or simply add extra heat to their portions with hot sauce.

2 cups chili of choice
1 cup cooked and cooled quinoa
8–10 taco shells (see note)
Veggies and toppings of choice (see note)

In a medium-large pot, combine the chili and quinoa and heat through over medium heat, stirring occasionally, for 5–10 minutes.

When heated through, spoon 1/3– 1/2 cup of the chili quinoa filling into a taco shell. Add individual toppings as desired and enjoy!

Taco Shells Note: Choose organic if possible. You can also briefly bake the taco shells before filling them to bring out a slightly golden brown color and more of a toasty flavor.

Toppings Ideas: Use your favorite toppings for tacos here. Some options include: shredded lettuce, chopped tomatoes, chopped bell peppers, chopped cilantro, chopped jicama or cucumbers, sliced green onions or diced onion, chopped avocado or guacamole, salsa or hot sauce, and sliced hot peppers or pickled hot peppers.

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