Here's my version of the recipe:
- 1 yellow onion onion, diced
- 2 green bell peppers, diced
- 4 cloves garlic, chopped finely
- 1 cup cooked quinoa
- 1 15 oz can pinto beans, rinsed and drained
- 1 15 oz can black beans, rinsed and drained
- 15 ounces diced tomatoes (1 can)
- 2 tsp cumin
- 2 tsp chili powder
- 1 tablespoon lime juice
- 12 taco shells of your choice
- sliced avocado
- chopped tomatoes
- baby spinach
- Heat 2 tablespoons olive oil in a large pot. Add the onion and saute on low until translucent, stirring frequently. Add the garlic and cook for another 3-4 minutes. Add the peppers and cook for 10 minutes or until tender.
- Stir in quinoa, pinto beans, black beans, and diced tomatoes. Add the lime juice, cumin, and chil powder. Bring to a simmer and then reduce heat to medium low. Cook for 15 minutes.
- Heat the taco shells according to the package directions-- mine required heating at 350 degrees for 4 minutes.
- Spoon bean/quinoa mixture into taco shells and add your favorite toppings.
A couple of things to note with this recipe: it worked well for me to cook the quinoa as I was chopping the ingredients and cooking the onions, garlic, and peppers. By the time all that was done, the quinoa was ready to be added. I started out with a skillet, as the original recipe suggested, but there was simply way too much food to fit, so I had to dump everything into a large pot. I am not big on spicy food, so you may need to add more cumin/chili powder, depending on what you prefer. As far as servings, there were four of us at dinner, we each ate two tacos and some chips, were completely full, and had lots of leftovers.
OneRepublic - "Counting Stars"