In the perfect world I would love to pick all of my food straight out of the garden. But life is busy, and I am learning all sorts of new healthy quick options. My latest discovery is frozen quinoa with vegetables from @Whole Foods. This week I added it to my breakfast tacos for a protein packed breakfast. Anytime I can add in more vegetables to my meal, I am in. (This is also a great way to sneak in vegetables if you have a picky eater.) Then I added in my husband’s homemade Mexican pickled carrots. Delish... crunchy and full of flavor.
1 can black beans
¼ tsp cumin
½ cup cooked quinoa and vegetables
½ cup shredded purple cabbage
¼ cup red onion chopped
¼ cup cilantro
½ cup of your favorite salsa
Salt and pepper to taste
Drain and rinse black beans. Add to pot with ½ cup of water along with cumin, salt and pepper. Once boiling, use potato masher to smash. Mix in quinoa and vegetables and set aside.
Brown the tortillas to liking and plate. (Vegetarian option: Add shredded cheese to melt) Add black bean/ quinoa mixture then layer on purple cabbage, Mexican carrots, red onion, and cilantro. Add salsa and a squeeze of lime.