Quinoa Bean Tacos

I borrowed this recipe idea from one of my new favorite gluten free blogs: Giving Up Gluten.  The fun thing about cooking though is you can add and change things as you see fit :)  The recipe I made made enough to last us for the rest of the week, which in a house of Go, Go, Go people that is a good thing, but this recipe could easily be cut in half and be plenty for a family meal.

• 1 15oz. can black beans, rinsed and drained
• 1 15oz. can pinto beans, rinsed and drained
• 1 can diced tomatoes (I used a couple of fresh tomatoes chopped up finely)
• 1 can corn, drained (I left out the corn, we don't try to eat a lot of corn in my family)
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tsp. olive oil
  
• 2 cups quinoa
• 2 tsp. minced garlic
• 1 lime, juice and zest
• 1 tsp. salt
• 4 1/2 cup vegetable or chicken broth
• 3-4 heaping tablespoons taco seasoning
• Hard or corn taco shells
• Shredded cheese
• Any of your other favorite taco toppings 
• ** I also added 1 small zucchini shredded and about a cup of shredded broccoli

In a large skillet, cook onions and bell peppers in olive oil over medium heat until soft.
Add minced garlic and cook 1 min. longer.
Add beans, corn, diced tomatoes, zucchini, broccoli, salt, and taco seasoning. Mix well.
Then add quinoa, broth, and lime juice/zest. Mix until all ingredients are incorporated together. Bring to a boil, reduce heat and simmer for until most of the water is absorbed and quinoa is cooked, about 20-25 minutes. Stir occasionally to avoid burning.

Bry