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Try a fresh spin on tacos tonight with asparagus, quinoa and yummy toppings. Nutrient-rich asparagus is packed with Vitamin A, fiber and folate. Low-fat and full of flavor, these easy vegetarian tacos can be made in about 30 minutes.


        • 1 cup uncooked quinoa
        • 1 1/2 cups low-sodium vegetable broth
        • 1 Tbsp olive oil
        • 1 garlic clove, minced fine
        • 1 bunch asparagus, trimmed and chopped
        • 1/2 tsp ground cumin
        • 1/2 tsp paprika
        • 1/2 tsp onion powder
        • 1/8 tsp cayenne pepper
        • 1/8 tsp salt
        • Black pepper to taste
        • 1 can (15 oz) small red beans or black beans, rinsed and drained
        • 8 6-inch flour tortillas, warmed


        • 2 tomatoes, sliced
        • 1 zucchini, diced
        • 1 avocado, pitted, peeled and smashed
        • Fresh oregano or cilantro leaves
        • 2 Tbsp pumpkin seeds


  • Rinse the quinoa under cold water and drain well. Transfer the quinoa to a medium saucepan and add the broth. Bring the broth to a boil over medium-high heat. Lower the heat and simmer, covered, for 25 minutes. Remove from heat and set aside.
  • In a skillet, heat the oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus and cook for 5 minutes, or until tender.
  • Add the cumin, paprika, onion powder, cayenne, salt and black pepper to taste and cook for 1 minute. Add the red beans and cook for 2 minutes, stirring gently. Remove from the heat.
  • Divide the quinoa among the tortillas. Top with the asparagus mixture and desired toppings.

This Recipe first appeared in Health eCooks®.


Nutrition Facts

Serving size:

  • 2 tacos

Per Serving: 

Calories: 257

Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 265mg
Carbohydrates: 40g
Fiber: 6g
Protein: 10g

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Date Last Reviewed: July 24, 2020

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Medical Review: Jane Schwartz, RDN, CLT

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