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Ingredients
  • ½ cup dried quinoa (I used red quinoa, but any color will do)
  • ¾ cup vegetable broth
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • ½ teaspoon chipotle chili powder
  • 1 (14 ounce or 400 gram) can diced tomatoes
  • 1 ½ cups cooked brown lentils (or a 14 ounce/400 gram can)
  • 1 tablespoon hot sauce (I used Cholula) or red wine vinegar
  • Salt and pepper, to taste
  • ¼ cup chopped fresh cilantro
  • 8 taco shells or corn tortillas
  • Toppings of choice, such as lettuce, avocado, salsa, guacamole, or vegan cheese
Steps
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