8 Servings 20 min Cook
1 Cup Quinoa
1 Cloves, minced Garlic
1/2 Tsp Salt
1/2 Tbsp Chili Powder
1/4 Tsp, whole Cumin
1/4 Tsp, ground Oregano
1/4 Tsp Paprika
1 1/2 Cup Water
1 Cup cherry tomatoes Cherry Tomatoes
2 Cup Canned Black Beans
1 Fruit, without skin and seed Avocados
16 Tortilla Tortillas
Use a wire mesh sieve to rinse the quinoa very, very well (this removes the bitter taste).
If you don’t have a wire mesh sieve, you can put the quinoa in a bowl with water, swish it around and carefully pour off the water.
Repeat this process until the water is fairly clear.
Put the rinsed quinoa in a medium pot along with the clove of garlic (minced), salt, chili powder, cumin, oregano, smoked paprika, and 1.
5 cups of water.
Stir to combine.
Put a lid on the pot, turn the heat on to high, and bring it up to a boil.
As soon as it reaches a boil, turn the heat down to low and let simmer for 15 minutes.
After 15 minutes, turn the heat off and let it sit (with the lid in place) for an additional 10 minutes.
Chop tomatoes and rinse the black beans well in a colander and allow the excess water to drain off.
When the quinoa has finished cooking, remove the lid and fluff with a fork.
Add the drained black beans and stir to combine.
Lightly toast the tortillas in a skillet over medium heat until each side is just slightly golden brown (tortillas should still be pliable).
To make each taco, place about ¼ cup of the quinoa/black bean mixture in the center of a tortilla.
Top with tomatoes and one slice of avocado.
Fold and enjoy!