Romaine Tacos With Southwest Quinoa

Romaine Tacos With Southwest Quinoa

Ingredients:
1 cup (170 g) quinoa
1 cup (250 ml) water
1 cup (250 ml) vegetable broth
1 teaspoon cumin seeds
2 cups (300 g) sweet potato, peeled and cubed
1 cup (170 g) cooked black beans (drained and rinsed, if canned)
2 green onions, diced
¼ cup (10 g) cilantro, chopped

Directions:
4–6 romaine leaves
avocado slices, to serve
salsa, to serve
lime wedges, to serve
(See image, front)
1
Combine the quinoa, water, broth, and cumin seeds in a medium pan and bring to a
boil. Reduce the heat, cover, and simmer for 15 minutes, until all the liquid has been
absorbed. Remove from the heat and let rest for 5 minutes. Fluff the quinoa with a
fork.
2
Meanwhile, steam the sweet potato cubes until fork-tender, about 10 minutes. Add
the sweet potato, beans, onions, and cilantro to the quinoa and stir to combine.
3
To serve, divide the mixture between the romaine taco shells and top with
avocado, salsa, and a squeeze of fresh lime.
CALORIES (