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- 1 tsp. olive oil
- 1 onion, diced
- 3 garlic cloves, chopped
- 1 cup frozen corn kernels,thawed
- 3/4 cup uncooked quinoa
- 1 1/2 cups veg. broth
- 1 tsp. gr. cumin
- 2 (15 oz) cans black beans, drained
- 1/2 cup chopped cilantro
- 8 large wheat or flour tortillas
- salsa on the side for serving
- In a medium saucepan heat oil over medium heat
- Saute onion and garlic until lightly browned, about 5 minutes
- Rinse quinoa
- Now add quinoa, broth and cumin to sauteed onions and garlic, stir and bring to a boil
- Cover and reduce heat to a low simmer and let simmer for 20 minutes
- Remove from heat
- Stir in corn, beans and cilantro
- Heat tortillas
- Add filing, fold up and spoon salsa over top and serve
8 Servings
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