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Red Inca Quinoa and bean tacos
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5 from 1 vote

Red Inca Quinoa, Bean Pilaf & Tacos  

Course: Side Dish
Cuisine: Gluten-Free
Keyword: allergy-friendly, dairy-free, egg-free, gluten-free
Servings: 8 Servings
Calories: 276kcal
Author: Mary Krick

Ingredients

  • 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 15 oz can black beans drained and rinsed
  • 1 15 oz can kidney beans drained and rinsed

Instructions

  • 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.

Nutrition

Serving: 1Serving | Calories: 276kcal | Carbohydrates: 46g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1048mg | Potassium: 606mg | Fiber: 10g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 4mg