Taco Spiced Quinoa

Ingredients

• 2 1/2 cups Vegetable Broth, Low Sodium (divided)

• 1 Yellow Onion (medium, finely diced)

• 1 Green Bell Pepper (medium, finely diced)

• 1 cup Quinoa (rinsed and drained)

• 1 1/2 tbsps Tomato Paste

• 1 tbsp Taco Seasoning

• 2/3 cup Black Beans (cooked, rinsed)

• 1/4 cup Cilantro (chopped)

Directions

1. Heat a splash of the broth in a pot over medium-high heat.

2. Add the onion and the bell pepper and cook for five minutes or until the broth is absorbed. Add the quinoa and cook for another five minutes, stirring frequently, until the quinoa begins to toast and turn lightly golden.

3. Add the remaining broth, tomato paste, and taco seasoning. Stir well and bring to a boil. Cover, reduce heat to low and simmer for 12 to 15 minutes.

4. Remove the lid and fluff with a fork. Add the beans and let stand for five minutes to absorb the remaining liquid, if necessary.

5. Divide evenly between plates, garnish with the cilantro and enjoy!

Notes

Leftovers

Refrigerate in an airtight container for up to three days.

Serving Size

One serving is approximately two cups.

More Flavor

Add sliced jalapeños, green onions, and/or diced tomatoes. Add cooked tempeh or tofu.

Additional Toppings

Lime wedges, avocado, sour cream or yogurt, red pepper flakes, nutritional yeast, and/or tortilla chips.

No Black Beans

Use chickpeas, kidney beans, pinto beans, or white navy beans.