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Quinoa Lentil Tacos

Who said vegetarian meals were boring? Not these Quinoa Lentil Tacos! They’re perfect for vegetarians looking for a tasty, healthy alternative to traditional meat tacos. These tacos are so good, you won’t have any leftovers!

Seasoned quinoa and lentils are served over grilled tortillas and topped with crunchy red onions, creamy diced avocado, and crumbly queso fresco. Not only are quinoa and lentils great sources of fiber and plant-based protein, they’re also low in fat and calories, making this a satisfying, high-protein meal without the extra carbs.

The combination of different flavors and textures makes this simple dish irresistible, making each bite packed with flavor. Don’t forget to load up your Quinoa Lentil Tacos with cilantro, diced onions, squeezed lime juice, and salsa for a hearty and delicious lunch or dinner meal.

Prep Time:  10  minutes   |    Cook Time:    30 minutes   |    Total Time:  40 minutes   |   Yields:  10 tacos

Ingredients:

  • 32 ounces  Simply Nature  Vegetable Broth
  • ¾ teaspoon  Stonemill  Iodized Salt
  • ¼ teaspoon  Stonemill  Ground Black Pepper
  • 1 tablespoon  Stonemill  Paprika
  • 1 teaspoon  Stonemill  Ground Cumin
  • 1 teaspoon  Stonemill  Garlic Powder
  • 1 teaspoon  Stonemill  Chili Powder
  • 1 teaspoon  Stonemill  Onion Powder
  • 1 cup  Simply Nature  Organic Tri-Color Quinoa, rinsed
  • 1 cup dry lentils, rinsed
  • 1 tablespoon  Baker’s Corner  Corn Starch*
  • 10  Pueblo Lindo  White Corn Tortillas
  • ½ cup thinly sliced red onion
  • 1 avocado, diced
  • ½ cup crumbled  Pueblo Lindo  Fresco Cheese
  • 2 limes, cut into 8 wedges

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:           

  1. In a medium saucepan, bring the broth, spices, quinoa and lentils to a boil, reduce heat. Simmer for 20 minutes partially covered.
  2. Remove lid, add the corn starch. Stir for 5-8 minutes until the lentils are cooked through.
  3. Heat a medium pan over high heat. Heat the tortillas for 1 minute on each side.
  4. Divide the lentil mixture evenly among the tortillas. Top with red onion, avocado and fresco cheese. Serve with a wedge of lime.

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Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

Calories 520   |   Total Fat 12g |   Sodium 960mg   |   Total Carbohydrate 82g   |   Fiber 14g   |   Sugars 6g   |   Protein 20g