Site icon IN THE KITCHEN

Quinoa Lentil Taco “Meat”

Eat Smart Idaho

Three homemade spicy lentil tacos with guacamole, salsa and topped with cilantro

This recipe is a great healthy swap and can help to incorporate some healthy habits for the New Year.

Print

Quinoa Lentil Taco "Meat"

Course Dinner
Cuisine Mexican
Servings 4
Calories 127kcal

Equipment

  • Mixing bowl
  • Mixing Spoon
  • parchment paper
  • Baking sheet

Ingredients

  • 1 cup cooked quinoa
  • 1 cup cooked lentils brown or green
  • 1/2 cup low-sodium salsa
  • 4 tbsp low-sodium taco seasoning

Instructions

  • Preheat oven to 400°F.
  • In a mixing bowl combine all ingredients and stir until fully combined.
  • Transfer mixture to a parchment paper lined baking sheet and spread into a thin layer.
  • Bake for 30-35 minutes or until slightly crispy.
  • Serve warm in a taco shell alongside your favorite taco toppings.
  • *Can alternatively crisp in a skillet on medium-high heat for 10-15 minutes instead of baking.

Nutrition

Calories: 127kcal | Carbohydrates: 23g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 419mg | Potassium: 346mg | Fiber: 6g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 3mg
Exit mobile version