Southwest Quinoa Stuffed Soft Tacos



Some evenings, cooking dinner is the last thing on my mind. Happens to everyone. Ya know, some nights, I just feel lazy. And that is the beauty of this recipe. It’s healthy, easy, versatile and tastes delish. What more could a momma ask for?


1 clove chopped garlic

2 roma tomatos, chopped (can use drained organic diced tomatoes)

1 can organic corn, or 2 cups frozen organic corn

1 cup uncooked rinsed organic quinoa

2 cups organic chicken or vegetable broth

1 can organic pinto beans

3/4 c chopped cilantro (or less depending on preference)

juice of one lime

Taco Seasoning (I make my own; recipe at bottom)

5 warm whole grain tortillas (my favorite are from Trader Joe’s)

In medium pan, cook your quinoa in the broth as directed on packaging. Once quinoa is cooked, literally throw in the rest of the ingredients and stir it up. Serve in your warmed whole grain tortillas. DONE. You can top with whatever suits your fancy. Maybe some spinach, salsa, or greek yogurt. You could chop up some bell peppers to throw in. So very versatile. The quinoa filling makes about 5 servings at about 260 calories per serving.

Taco Seasoning Ingredients:

1 3/4 teaspoons ground cumin

1 tbsp chili powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

Pinch of Mediterranean sea salt

Pinch of black pepper

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