Need a reason to make tonight a vegan taco night? These hearty lentil quinoa tacos are easy, delicious, totally vegan and gluten-free!
- ½ cup dried quinoa (I used red quinoa, but any color will do)
- ¾ cup vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- ½ teaspoon chipotle chili powder
- 1 (14 ounce or 400 gram) can diced tomatoes
- 1 ½ 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
- ¼ cup chopped fresh cilantro
- 8 taco shells or corn tortillas
- Toppings of choice, such as lettuce, avocado, salsa, guacamole, or vegan cheese
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Stir the quinoa and broth together in a small saucepan, then place it over high heat.
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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.
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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.
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Coat the bottom of a large skillet with the oil and place it over medium heat.
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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.
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Add the garlic, cumin, and chipotle chile powder to the skillet. Cook everything with the onion for about 1 minute, until very fragrant.
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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.
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Stir in the lentils and cook everything for about 1 minute more, just until heated throughout.
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Remove the skillet from heat and season the mixture with hot sauce or vinegar and salt and pepper to taste. Stir in the cilantro.
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Divide the taco filling among the shells and top with toppings of choice. Serve.