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