Spicy Quinoa Tacos

• 1 tablespoon olive oil
• 1 onion small, diced, 1 cup
• 1 celery diced, 1/2 cup
• 1 clove garlic minced, 1 tsp.
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 15 ounces fire-roasted diced tomatoes
• 15 ounces diced tomatoes with green chiles
• 1 cup quinoa rinsed and drained
• 2 carrots medium, diced, 1 cup
• 1 cup low sodium vegetable broth
• 15 ounces black beans rinsed and drained
• 1 cup frozen corn kernels fresh or thawed
• 12 corn tortillas 6-inch

1. Heat oil in medium saucepan over medium heat.
2. Add onion and celery, and cook 5 minutes, or until soft.
3. Add garlic, cumin, chili powder, and cayenne, and saute 1 minute.
4. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth.
5. Cover, and bring to a boil.
6. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed.
7. Season with salt and pepper, if desired. Mix in black beans and corn.
8. Serve in tortillas.

olive oil, onion, celery, garlic, ground cumin, chili powder, cayenne pepper, tomatoes, tomatoes, quinoa, carrots, vegetable broth, black beans, corn, corn tortillas

Taken from www.yummly.com/recipe/Spicy-Quinoa-Tacos-1092441 (may not work)