Quinoa Tacos

I LOVE Mexican food. However, there is very little of it that is healthful. So...here is a high fiber alternative that tastes really, really good, but doesn't have all the fat in it. It also happens to be gluten free and full of fiber.

I don't use recipes per se. I just cook and make it up as I go along so asking me for exact measurements on anything is kind of pointless. It's easy though...you don't need measuring spoons for this.


Make the quinoa according to package directions. While that's cooking, mix the following in a separate bowl:
one pint or can of diced tomatoes (drain off some of the water)
one pint or can of black beans (rinsed and drained)
drizzle of olive oil (1-2 Tbsp)
salt and pepper to taste

When the quinoa is finished cooking, dump all of the other stuff in the pot and mix well.

Serve on warm, soft, corn tortillas. Top with cilantro, diced avocado and a squeeze of lime juice. You can also add some salsa if you like a little more spice. The leftovers are even better the next day. This is a super easy, make-ahead dinner, but it's also super fast if you need it right now.

For those of you who don't know what quinoa is, it is the wonder grain of grains. It's filling like rice, but has a LOT of fiber in it so it isn't just empty refined carbohydrates like rice is. You can buy it at Costco in the rice aisle. It's gluten free and best of all it's very filling so you stay satisfied for a long time. I haven't added up all of the calories in this recipe, but two of these tacos makes for a very satisfying dinner, and I don't feel like I'm starving or missing out. There is no fatty meat or fatty cheese to ruin your craving for a taco. And there isn't an overload of sodium like taco season has. I sometimes spice it up more with cumin and red pepper - I make it different every time (I don't use recipes). You could also add some chicken breast if you really like meat. I don't eat much meat so I don't miss it.