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Red Inca Quinoa, Bean Pilaf & Tacos ~ Meatless Monday Idea

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Make a delicious plant-based 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 and it’s good for you!

Red Inca Quinoa is a tasty super grain. If you’ve tried quinoa and haven’t been too thrilled with it, give red inca a try. The difference may surprise you, it did me.

What Is So Healthy About Red Quinoa?
~high in fiber
~good source of protein
~naturally gluten-free
~good source of manganese, copper, phosphorus, and magnesium

Red Inca Quinoa, Bean Pilaf & Tacos         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 for about 5 minutes. Beans should be hot.

 

Serve as a side dish…

 

 

or in tacos or burritos…

 

Leftover Ideas:
~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.
~Try dipping some baked scoop chips into the left-overs for a healthy snack or afternoon pick-me-up.

This pilaf if divided into 6 servings, count as 5 weight watcher points plus and if divided into 8 servings, count as 4 weight watcher points.\ plus. You could reduce points further by using 1/2 Tbsp olive oil or none and sautéing the onion and garlic in a small amount of broth.

Enjoy!

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