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.
Ingredients
Tacos
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1 cup uncooked quinoa
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1 1/2 cups low-sodium vegetable broth
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1 Tbsp olive oil
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1 garlic clove, minced fine
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1 bunch asparagus, trimmed and chopped
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1/2 tsp ground cumin
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1/2 tsp paprika
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1/2 tsp onion powder
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1/8 tsp cayenne pepper
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1/8 tsp salt
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Black pepper to taste
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1 can (15 oz) small red beans or black beans, rinsed and drained
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8 6-inch flour tortillas, warmed
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Toppings
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2 tomatoes, sliced
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1 zucchini, diced
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1 avocado, pitted, peeled and smashed
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Fresh oregano or cilantro leaves
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2 Tbsp pumpkin seeds
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Preparation
- 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:
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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