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Quinoa Tacos with Elki's Cilantro Lime Salsa

Flour Pot Kitchen

quinoa-2w.jpg
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
2 cloves minced garlic
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup frozen corn kernels or 1 can drained corn
1 can of your favorite beans, pinto, black, chili, navy
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped cilantro
Sea salt and pepper, to taste
 
Toppings; sour cream, ELKI salsa, cheese, fresh cilantro, diced tomato, olives, green onions, diced radishes, lettuce.
 
Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
 
In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, orange & red peppers and jalapeño. Sauté until softened, about 5 minutes. Add in the corn and beans., lime juice, cumin, chili powder, and cilantro. Stirring to combine. Season with salt and pepper to taste. Cook until heated through, about 3-4 minutes.
 
Grill the tortillas, I throw mine on our gas burner to grill, or you can heat how you like. Pile the quinoa on warmed tortilla and serve with assorted toppings of choice.

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