---

Details

• Servings: 4
• Serving Size: 2 tacos

Tacos

---

Ingredients

• 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

---

Preparation

1. 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.
2. 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.
3. 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.
4. Divide the quinoa among the tortillas. Top with the asparagus mixture and desired toppings.

Toppings

---

Ingredients

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

Nutrition Facts

Calories	257
Total Fat	6g
Sat Fat	1g
Sodium	265mg
Total Carbs	40g
Fibers	6g
Sugars	2g
Proteins	10g