I adapted the recipe from this
one.
Ingredients:
1 cup dried lentils (red, brown,
yellow, mixed, whatever!)
1 cup quinoa
½ -ish cup frozen corn
Cilantro, diced (as much as you like!)
1 yellow onion, diced
2-3 jalapenos, diced
2 carrots
2 cups cauliflower
2 cups broccoli
2 tbs avocado oil (or just water will
work, no worries)
1 tbs garlic, minced
1-2 ripe avocado, diced
Salsa
2-ish cups Kale, chopped or baby kale
is fine as is
1-2 large tomatoes, diced (depending on
how much of a tomato family you have)
Tacos shells – hard or soft
To Taste:
Cumin
Cayenne Pepper
Salt
1.) Toss carrots, cauliflower, and broccoli
into a food processor and blend until the pieces resemble the size of
rice. Saute this mix plus the onion and jalapenos in a pan over
medium heat mixed with the avocado oil (or water is fine) for about 5
minutes.
1.a) While sauteing, prepare the
lentil/quinoa/corn mixture by boiling 4 cups of water and the mixture
together. Once at a boil, reduce heat to very low and place a lid on
the container. (Basically, cook it just like rice). Let mixture sit
on low heat for about 10 minutes, checking on the water level at
about 8 minutes.
2.) Combine the lentil mixture with the
veggie mixture.
3.) Add spices, garlic, and cilantro.
4.) Use kale, avocado, tomatoes, salsa, and
taco shells to dress your tacos.
Enjoy your guilt free – amazingly
delicious and nutrients packed meal!
(Recipe will likely produce more taco
filling than there are taco shells.
The filling tastes great as a
stand-alone dish!)
