Kick me in the Taco
I love tacos, my mouth waters just thinking about them. Ever since I moved to LA, my love for the taco has grown and grown. There are so many great taco stands and mexican restaurants out west where you can eat for cheap. A beautiful dish of wonderfully spiced meats with your standard garnish of lettuce, cheese and salsa wrapped in a tortilla, it's so good and filling. I came across this beautiful recipe that cuts half the usual amount of ground beef making it a much healthier meal so I had to try it. It's now become a regular recipe in my household.
QUINOA BEFF TACOS
Prep Time: 45 minutes. Servings: 4. Adapted from a Shape Magazine recipe.
INGREDIENTS
1 teaspoon olive oil
1 red and 1 green bell pepper, cut into 1/2" chunks
4 scallions, white and green parts separated and thinly sliced
3 cloves sliced garlic
3 Tablespoons chopped cilantro
1/3 cup Quinoa
8 oz. ground sirloin
1/2 teaspoon chipotle chili powder (regular chili powder is fine too)
1/2 teaspoon ground cumin
1 (15 oz.) Muir Glen Organic Adobo Fire Roasted crushed tomatoes (This brand gives the dish an extra kick. You can find this at Whole Foods OR you can use regular crushed tomatoes)
8 (6") corn tortillas
4 oz. crumbled feta cheese (the creaminess of the feta complements the beef filling so well)
2 cups shredded romaine
DIRECTIONS
1. In small saucepan, boil 1/2 cup water for Quinoa and cook until water has dissolved or quinoa is tender (about 15 minutes).
2. While Quinoa is cooking, heat oil on medium-heat in a skillet. Add peppers, scallion whites and garlic and cook, stirring frequently for about 7 minutes or until peppers are crisp and tender.
3. Add beef, chili powder, cumin and cook, stirring until beef is no longer pink for about 3 minutes.
4. Add Quinoa and mix in tomatoes and cilantro and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes to let the flavors blend together.
Note: I could only find red peppers when I made this dish, in case you were wondering where the green one is from the picture below :).
5. Heat each tortilla in pan until lightly toasted on each side.
6. Spoon 1/2 cup of the filling down the center of each tortilla. Top with feta, romaine and scallion greens.
MMMMMMMM, tacos :)!
QUINOA BEFF TACOS
Prep Time: 45 minutes. Servings: 4. Adapted from a Shape Magazine recipe.
INGREDIENTS
1 teaspoon olive oil
1 red and 1 green bell pepper, cut into 1/2" chunks
4 scallions, white and green parts separated and thinly sliced
3 cloves sliced garlic
3 Tablespoons chopped cilantro
1/3 cup Quinoa
8 oz. ground sirloin
1/2 teaspoon chipotle chili powder (regular chili powder is fine too)
1/2 teaspoon ground cumin
1 (15 oz.) Muir Glen Organic Adobo Fire Roasted crushed tomatoes (This brand gives the dish an extra kick. You can find this at Whole Foods OR you can use regular crushed tomatoes)
8 (6") corn tortillas
4 oz. crumbled feta cheese (the creaminess of the feta complements the beef filling so well)
2 cups shredded romaine
DIRECTIONS
1. In small saucepan, boil 1/2 cup water for Quinoa and cook until water has dissolved or quinoa is tender (about 15 minutes).
2. While Quinoa is cooking, heat oil on medium-heat in a skillet. Add peppers, scallion whites and garlic and cook, stirring frequently for about 7 minutes or until peppers are crisp and tender.
3. Add beef, chili powder, cumin and cook, stirring until beef is no longer pink for about 3 minutes.
4. Add Quinoa and mix in tomatoes and cilantro and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes to let the flavors blend together.
Note: I could only find red peppers when I made this dish, in case you were wondering where the green one is from the picture below :).
5. Heat each tortilla in pan until lightly toasted on each side.
6. Spoon 1/2 cup of the filling down the center of each tortilla. Top with feta, romaine and scallion greens.
MMMMMMMM, tacos :)!
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