Quinoa Lentil Tacos
- In a medium saucepan, bring the broth, spices, quinoa and lentils to a boil, reduce heat. Simmer for 20 minutes partially covered.
- Remove lid, add the corn starch. Stir for 5-8 minutes until the lentils are cooked through.
- Heat a medium pan over high heat. Heat the tortillas for 1 minute on each side.
- Divide the lentil mixture evenly among the tortillas. Top with red onion, avocado and fresco cheese. Serve with a wedge of lime.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
Calories 520 Total Fat 12g Sodium 960mg Total Carbohydrate 82g Fiber 14g Sugars 6g Protein 20g
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