Quinoa Tacos: Le cena estuvo deliciosa.

Quinoa is often thought of as a grain, but it is actually a seed. It cooks like rice, but much quicker. It is an excellent source of protein and is a very versatile food. In fact it is so versatile I use it as a substitute for ground meat in tacos.

• 2 teaspoon of olive oil
• 1 onion, diced
• 3/4 cup of uncooked Quinoa
• 1 1/2 cup of vegetable broth
• 2 teaspoon of ground cumin
• 1 teaspoon of cayenne pepper
• Salt and pepper to taste
• 1 cup of fresh or frozen corn
• 1 zucchini, chopped
• 2 cans of black beans, rinsed and drained
• 1 large can of tomatoes
• 1/2 cup of fresh cilantro, chopped

Steps
1. Place quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 15 minutes. The quinoa is done when you can see the ring around each grain.
2. Heat the oil in a saucepan over medium heat. Stir in the onion and sauté until lightly browned. Add zucchini and corn and continue sautéing for about 10 minutes.
3. Add beans and tomatoes into the vegetable saucepan and simmer about until heated through. Mix in the cilantro.
4. Finish by combining the quinoa and vegetable mix then serve with over warm corn tortillas or in taco shells. Garnish with anything! Greek yogurt, cheese, avocado, lime, etc.

Play with the recipe to suit your taste. I usually add another onion and more cumin and cayenne pepper. Make it your own and let me know if you improve on this idea.

Note that the quinoa and bean mixture can be kept in the refrigerator for about three days.