Most of these ingredients are pantry staples, besides the quinoa. Cilantro and avocado make for a nice Tex Mex feel when you top this, but feel free to leave them off. You can easily dress it up with anything that you like on tacos – I think some pico de gallo would be just as tasty, or even corn salsa if you like. Big thanks have to go to the chef behind Delightful Mom Food, who goes out of her way to find ways to make healthy food taste good and cook up fast. Add this to your Meatless Monday rotation, and you won’t regret it.

 

Ingredients

1 cup of dry quinoa, rinsed

1 15oz. can of black beans, rinsed and drained

1 15oz. can of fire roasted diced tomatoes with green chilies

6-8 small red and orange peppers, diced

1 zucchini, diced

1 package of mild taco seasoning

¼ teaspoon of garlic powder

2 cups of filtered water

Cilantro, chopped for garnish

Avocado, optional for garnish

Shredded cheese, optional for garnish

 

Instructions

In a slow cooker with the heat on low add dry and rinsed quinoa, beans, can of tomatoes, chopped peppers, diced zucchini, taco seasoning, garlic powder and water. Cook on low for 4-6 hours.

Garnish with cilantro, cheese and avocado.

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Quick tip: You can use either canned black beans or dry beans for this recipe; if you use dry beans, be sure to give them plenty of time to soak the day before.

Recipe and image courtesy of Delightful Mom Food