Thursday, February 3, 2011

Sprouted Quinoa and Beans Tacos

I made this last night for dinner, and much to my surprise (especially after all three kids were crying cause they saw green things and tomatoes in their food) all of my family members asked for seconds and ate until they got sick...cause they couldn't stop. This recipe is adapted from "South of the Border Rice" from the Diet Rebels Cookbook. 2 T. olive oil
1/2 red pepper, finely minced

1/2 green pepper, finely minced

1/2 onion, finely minced

2 cloves garlic, minced

1 small can diced green chilies

1 Can black beans, drained (or sprouted beans if you have them) Click HERE to find out how to sprout legumes. really easy.

1 C. fresh or frozen corn

1 can organic fire roasted tomatoes..with juice (add a larger can if you like more tomato's)

2 T. chili powder

cumin to taste

sea salt to taste

fresh cilantro chopped

2 C. lightly cooked quinoa.

In your large pan, saute your peppers, onion, and garlic in olive oil. When soft, add in chilies, corn, beans, tomatoes, chili powder, cumin and sea salt Let simmer for 10 minutes and then add quinoa. Cook until heated through and make sure to check your seasonings before you are done.

Add fresh cilantro once you turn off the heat.

I served this in sprouted corn tortillas (that I warmed on the stove), fresh guacamole, lettuce, raw cheese and a little good quality sour cream. I kid you not, my fussy kids were licking their plates!

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