Lentil Quinoa Taco Filling
Yield: 6 tacos
Materials
Taco Filling
- 1/4 cup brown lentils
- 1/4 cup beluga lentils
- 1/4 cup quinoa rinsed
- 2 cups water
- 2 cloves garlic minced
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- salt and pepper to taste * I skipped the salt and didn't miss it at all
- 6 hard or soft taco shells
Taco Toppings
- shredded lettuce or red cabbage
- diced tomatoes
- sour cream, plain greek yogurt or dairy free alternative
- salsa
- green onions
- shredded cheese or dairy free alternative
- any other of your favorite taco toppings
Instructions
- Add all ingredients except the salt, pepper and taco shells to the slow cooker and cook on low for 7-9 hours. Before serving, season to taste and adjust any of the seasonings as needed.
- Serve in taco shells with your favorite toppings.
Notes
Recipe from Vegan Slow Cooking For Two-or-Just For You by Kathy Hester.
I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.
Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.