Tri-color Quinoa and Greens Taco Filling
You may think that smoke can only be added with bacon and other meaty things. Let me introduce you to a few vegan ways of adding smoky flavor to your favorite dishes.
In these tacos I use smoked paprika. I’m all about smoky foods and love a little smoke in my beans and tacos. But I could have used smoked salt or one of my favorite liquid smokes. I have all four liquid smokes, hickory, mesquite, apple-wood and pecan in addition to multiple smoked salts.
This recipe is one of my favorites every season because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night!
This is so simple and uses ingredients you probably already have on hand. It’s perfect for a weeknight dinner you didn’t have time to plan ahead for.
Kathy Hester is the author of The Vegan Slow Cooker and HealthySlowCooking.com. Her second book, The Great Vegan Bean Book, is now available on Amazon and you can pre-order her third book which comes out this fall, Vegan Slow Cooking for Two or Just You!