Quinoa Tacos

Makes 12 tacos (12 servings)

Quinoa is used as a grain, but is actually a seed native to South America. It is high in protein, and can be used as a substitute for rice.

4 cups water
5 cups chopped romaine lettuce
3 tablespoons chopped fresh cilantro
2 cups Low-Fat Guacamole
12 flour tortillas
2 garlic cloves, minced or pressed
3 cups cooked black beans
2 cups dry quinoa
¹/₄ teaspoon salt, to taste
1 cup salsa such as Colorful Corn Salsa

Boil water with salt. Add quinoa. Reduce to medium-low and cook for 20 minutes. Set aside.

Cook beans and garlic in a shallow pan on medium-low heat for 5 minutes.

Fill tortillas with quinoa, beans, guacamole, and cilantro. Top with lettuce and salsa.

Keep leftover taco ingredients in separate covered dishes and refrigerate. Quinoa and beans will stay fresh for about three days. Wrap tortillas to prevent them from drying and they will stay fresh for about seven to ten days in the refrigerator. Chopped romaine and cilantro are best when used within one to two days. Follow storage recommendations for Low-Fat Guacamole and Colorful Corn Salsa.

Per serving

• Calories: 358
• Fat: 7.5 g
• Saturated Fat: 1.4 g
• Calories from Fat: 18.8%
• Cholesterol: 0 mg
• Protein: 13 g
• Carbohydrates: 61.1 g
• Sugar: 4.5 g
• Fiber: 10 g
• Sodium: 1188 mg
• Calcium: 133 mg
• Iron: 5.9 mg
• Vitamin C: 8.6 mg
• Beta Carotene: 791 mcg
• Vitamin E: 1.3 mg

Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.