Ingredients

The following ingredients have 8 Servings
  • 1/2 cup dried quinoa ((I used red quinoa, but any color will do))
  • 3/4 cup vegetable broth
  • 1 tablespoon olive oil
  • 1 medium onion, (diced)
  • 3 garlic cloves, (minced)
  • 1 tablespoon ground cumin
  • 1/2 teaspoon chipotle chili powder
  • 1 (14 ounce or 400 gram) can diced tomatoes
  • 1 1/2 cups cooked brown lentils ((or a 14 ounce/400 gram can))
  • 1 tablespoon hot sauce (I used Cholula) or red wine vinegar
  • Salt and pepper, (to taste)
  • 1/4 cup chopped fresh cilantro
  • 8 taco shells or corn tortillas
  • Toppings of choice, such as lettuce, avocado, salsa, guacamole, or vegan cheese

Instruction

  • Stir the quinoa and broth together in a small saucepan, then place it over high heat.
  • Bring the broth to a boil, stirring frequently. Once the broth boils, lower the heat to a very low simmer and cover the pan. Allow the quinoa to simmer for 15 to 20 minutes.
  • Once the quinoa has finished simmering, remove the pot from heat and let it sit with the lid on for at least 5 minutes. You can begin working on the rest of the filling while the quinoa sits.
  • Coat the bottom of a large skillet with the oil and place it over medium heat.
  • Once the oil is hot, add the onion. Cook the onion for about 10 minutes, until it softens up and begins to brown, stirring frequently.
  • Add the garlic, cumin, and chipotle chile powder to the skillet. Cook everything with the onion for about 1 minute, until very fragrant.
  • Stir in the tomatoes and quinoa, then raise the heat and bring the liquid to a simmer. Lower the heat and allow the mixture to simmer for 2 to 3 minutes, until most of the liquid from the tomatoes evaporates.
  • Stir in the lentils and cook everything for about 1 minute more, just until heated throughout.
  • Remove the skillet from heat and season the mixture with hot sauce or vinegar and salt and pepper to taste. Stir in the cilantro.
  • Divide the taco filling among the shells and top with toppings of choice. Serve.