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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 avocado, diced - 1 small red onion, finely chopped - 1 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped - Juice and zest of 2 limes - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 8 small corn tortillas When I make Zesty Lime Quinoa Tacos, I love using fresh and healthy ingredients. The quinoa is the star. It is high in protein and gluten-free. I use vegetable broth to cook the quinoa. This adds flavor to the dish. The black beans bring in fiber, while corn adds sweet crunch. I always chop a red bell pepper for color and taste. Avocado gives a creamy texture. I add red onion for a bite and cherry tomatoes for juiciness. Finally, cilantro adds freshness. For seasoning, I use lime juice and zest. This brings a bright, zesty flavor. Cumin and smoked paprika give warmth. Salt and pepper balance everything out. I wrap my filling in small corn tortillas. They are perfect for holding all the tasty ingredients. You can find these at most grocery stores. If you want a gluten-free option, look for gluten-free tortillas. Each ingredient works together to create a meal that is both flavorful and healthy. {{ingredient_image_1}} 1. In a medium saucepan, bring 2 cups of vegetable broth to a boil. 2. Once boiling, add 1 cup of rinsed quinoa. 3. Cover the pot, reduce the heat to low, and simmer for about 15 minutes. 4. Check the quinoa. It should be fluffy and the liquid fully absorbed. 5. Remove from heat. Let it sit for 5 minutes. Fluff it gently with a fork. 1. In a large mixing bowl, combine the cooked quinoa with: - 1 can of black beans, drained and rinsed - 1 cup of corn kernels (fresh or frozen) - 1 diced red bell pepper - 1 diced avocado - 1 small red onion, finely chopped - 1 cup of halved cherry tomatoes - 1/4 cup of chopped fresh cilantro 2. In a small bowl, whisk together the juice and zest of 2 limes, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste. 3. Pour this lime dressing over the quinoa mixture. Toss gently to mix everything well. 1. To warm the 8 small corn tortillas, heat them in a dry skillet over medium heat. 2. Warm each tortilla for about 30 seconds on each side. They should be pliable and easy to fill. 3. Take a tortilla and fill it with a generous scoop of the quinoa mixture. 4. Repeat this step for all tortillas. Serve them immediately, adding any optional toppings like hot sauce or sour cream. To get fluffy quinoa, rinse it well before cooking. This step removes bitterness. Use two cups of vegetable broth for one cup of quinoa. Bring the broth to a boil, then add the rinsed quinoa. Cover the pot and turn the heat low. Let it simmer for about 15 minutes. After cooking, remove it from heat. Let the quinoa sit for 5 minutes. This allows it to absorb any remaining liquid. Fluff it gently with a fork for the best texture. To make your tacos pop, consider adding extra spices. A dash of chili powder can add warmth. Try a pinch of garlic powder for a deeper flavor. You can adjust the lime juice to change the acidity. More lime juice makes it brighter, while less gives a milder taste. Don’t forget to taste your mix as you go. This helps you find your perfect balance. Warming tortillas is key for a great taco. Use a dry skillet on medium heat. Warm each tortilla for about 30 seconds on each side. This makes them soft and easy to fold. For the best taste, choose small corn tortillas. They hold the filling well and add a nice flavor. If you want a gluten-free option, use corn or rice tortillas. They work perfectly with this fresh filling. Pro Tips Rinse the quinoa: This removes the natural coating called saponin, which can make the quinoa taste bitter. Use fresh lime: Fresh lime juice and zest enhance the flavor significantly compared to bottled alternatives. Customize your toppings: Add ingredients like diced jalapeños or a dollop of sour cream to personalize your tacos. Keep tortillas warm: Wrap warmed tortillas in a clean kitchen towel to keep them warm and pliable while you assemble the tacos. {{image_2}} You can easily change the protein in your tacos. Try adding shredded chicken or turkey. This gives the tacos a hearty touch. The meat pairs well with the zesty flavors. If you prefer a vegetarian option, use tofu or tempeh. Both are great sources of protein. They soak up all the lime and spice flavors. This way, you can enjoy a healthy meal that fits your diet. Sometimes, you might not have quinoa on hand. You can switch it out for rice or farro. Both grains work well in these tacos. They add a nice texture and flavor. If you want to change the beans, you can use chickpeas or lentils. These options fit different dietary needs while keeping the dish tasty. Toppings can change the whole taco experience. You can mix and match to find your favorite combo. Try adding hot sauce or diced jalapeños for extra heat. If you want a creamier taste, use sour cream or guacamole. For a healthier twist, consider using plain Greek yogurt. It adds creaminess with lower fat. You can also sprinkle some fresh herbs on top to brighten your dish. To keep your quinoa tacos fresh, store leftovers in the fridge. Use airtight containers. This helps keep the filling from drying out. Place the taco filling and tortillas in separate containers. This prevents sogginess. It’s best to eat leftovers within three days for the best taste. You can freeze assembled tacos for later meals. Wrap each taco tightly in plastic wrap. Then, place them in a freezer bag. This keeps them fresh for up to three months. When you’re ready to eat, thaw them in the fridge overnight. Reheat in a skillet over low heat. This warms the tortillas and filling evenly. Quinoa tacos can last in the fridge for about three to four days. If you notice any off smells or strange colors, it’s time to toss them. Fresh ingredients like avocado and tomatoes spoil faster. Always check these items before eating leftovers. To make Zesty Lime Quinoa Tacos gluten-free, choose gluten-free tortillas. Many brands offer corn tortillas that are safe. Always read the labels for hidden gluten. Next, check all your ingredients. Ensure the vegetable broth and canned goods are labeled gluten-free. This way, you enjoy tasty tacos without worry. Yes, meal prepping is a great idea! Cook the quinoa and mix in the other ingredients ahead of time. Keep the mixture in an airtight container in the fridge. For best storage, use glass containers. They help keep your tacos fresh. When ready to eat, warm the filling and tortillas separately. This keeps everything tasty and fresh. Quinoa is packed with protein and fiber. It has all nine essential amino acids, making it a complete protein. This is great for muscle health and energy. Compared to traditional taco fillings, quinoa is lower in fat. It also has more vitamins and minerals. This makes it a healthier choice for your tacos. Enjoy the taste and health benefits all in one bite! Zesty Lime Quinoa Tacos are tasty and easy to make. We covered the main ingredients, such as quinoa, black beans, and fresh veggies. You learned how to cook the quinoa and prepare the filling. We also shared tips for warming tortillas and making your tacos even better. Try adding your favorite proteins and toppings to customize your tacos. Store leftovers well for quick meals later. With these ideas, you can enjoy delicious, healthy tacos any time. Dive in and make this recipe your own!

Zesty Lime Quinoa Tacos

A refreshing and healthy taco recipe featuring quinoa, black beans, and fresh vegetables, topped with zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 unit red bell pepper, diced
  • 1 unit avocado, diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 0.25 cup fresh cilantro, chopped
  • 2 unit limes, juice and zest
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste unit salt and pepper
  • 8 small corn tortillas
  • optional unit hot sauce
  • optional unit diced jalapeños
  • optional unit sour cream
  • optional unit salsa

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
  • In a large mixing bowl, combine the cooked quinoa, black beans, corn, red bell pepper, diced avocado, red onion, cherry tomatoes, and cilantro.
  • In a small bowl, whisk together the lime juice, lime zest, cumin, smoked paprika, salt, and pepper. Pour this dressing over the quinoa mixture and toss gently to combine. Adjust seasoning if needed.
  • To warm the corn tortillas, heat them in a dry skillet over medium heat for about 30 seconds on each side, until they are pliable.
  • Assemble the tacos by filling each tortilla with a generous scoop of the quinoa mixture.
  • Serve immediately, garnished with optional toppings such as hot sauce, diced jalapeños, sour cream, or salsa if desired.

Notes

Feel free to customize with your favorite toppings.
Keyword healthy, quinoa, tacos, vegetarian