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It has taken me way too long to write this post – but like I always say – it’s never too late to talk about tacos.
I made these delicious quinoa tacos with beans and lime as inspired by a colleague blogger, Lindsay Garza of Veggie Balance, and author of the new cookbook, The Easy Gluten-Free Cookbook: Fast and Fuss-Free Recipes for Busy People on a Gluten-Free Diet.
Garza writes this cookbook with a lot of passion. As a teenager, she suffered from a variety of ailments. For nine long years, she struggled with her health… until she realized gluten was the reason behind all of her illnesses. At the age of 25, she stopped eating gluten.
“Once I cleared gluten from my diet, I finally gained my life back,” she writes.
In this cookbook, you’ll find all sorts of simple recipes that don’t require a lot of funky ingredients. These are definitely recipes any cook at any level can feel confident making time and time again.
And while all the recipes are gluten-free, many are also nut-free and dairy-free (or can be easily made dairy-free with a few easy subsitutions).
What I also learned about Garza from this cookbook is her love of Mexican food! It’s something I love too and like Garza, I could eat an entire bowl of guacamole myself. (And I’ve perfected my guacamole recipe.)
One of the recipes in Garza’s cookbook is for Quinoa and Black Bean Tacos with Lime. I looked over the recipe and knew immediately I had every ingredient already on hand. I didn’t need to do any additional grocery shopping.
But then, when I went to make the quinoa taco recipe I realized I didn’t have any cans of black beans. How could this be? I buy canned black beans in bulk at Costco and always have them on hand, but I simply didn’t realize I had used the last one and didn’t replace my stash. Shoot!
Not to panic – I’m a food blogger – so instead of running to the store and delaying dinner any longer, I simply substituted a can of Great Northern beans instead. They are soft, yummy and nutritious beans… and guess what? They work beautifully in this recipe, too.
I cooked up everything else as Garza suggests in her cookbook and my house smelled incredible.
But, how about the taste test?
Oh yes, these quinoa tacos are so delicious! Seriously good. They are full of savory Mexican flavors and sparkling with hints of juicy lime and delicate bits of spice (thanks to the red pepper flakes).
On top of it all, I decided to experiment with cassava flour the same night I made these quinoa tacos. I had earlier bought a bag of Otto’s Cassava Flour online. The back of the bag included a tortilla recipe – which I knew would go perfectly with these quinoa tacos. I must say, the cassava flour tortillas complemented this already delicious meal. You can read more about how to work with cassava flour or learn how to make cassava flour tortillas.
Quinoa Tacos with Beans and Lime
So without further ado, please check out this quinoa taco recipe courtesy of Garza and enjoy this simple, easy gluten-free meal you can make any night of the week. Oh, and I highly recommend Garza’s The Easy Gluten-Free Cookbook too. It is one I promise you will use time and time again! Go get it…
- 1 Tbsp. avocado oil (or other high heat oil)
- 1 small white or red onion, chopped
- 2 Tbsp. finely chopped garlic
- 1 cup water
- 1/2 cup quinoa
- 1 tsp. ground cumin
- 1/2 tsp. red pepper flakes
- 15 oz. choice beans (great northern or black beans), drained and rinsed 1 can
- 1 medium lime (extra, if desired)
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 6 gluten-free tortillas of choice (I used cassava flour tortillas)
- 1 small avocado, sliced
In a medium saucepan, heat oil over medium heat. Add onion and saute for 4 minutes or until onion is softened and cooked through. Add garlic and saute for another 30-60 seconds until fragrant.
Add water, quinoa, cumin and red pepper flakes.
Bring water to a boil, then reduce heat, cover and simmer on low for 12-15 minutes until quinoa is fully cooked and fluffy.
Stir in beans, juice of 1 lime, salt, and pepper to taste.
Spoon taco mixture onto gluten-free tortillas (I made homemade cassava flour tortillas - see Cassava Flour Tortilla recipe at www.GoodForYouGlutenFree.com)
Serve warm topped with a slice of avocado and additional lime wedges, as desired.