Need a reason to make tonight a vegan taco night? These hearty lentil quinoa tacos are easy, delicious, totally vegan and gluten-free!
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.