# @iheartveggies on Instagram

- **Type:** Image
- **Original URL:** https://www.instagram.com/p/B5n0cSAlx0v
- **Gondola URL:** https://gondola.cc/posts/19411431-iheartveggies-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/a5450ec2a7.jpg
- **Posted:** 2019-12-03T19:34:20.000+00:00
- **Account Owner:** Liz Thomson | Food Blogger (@iheartveggies) — https://gondola.cc/iheartveggies

## Caption

Is a burrito bowl an acceptable meal for #TacoTueaday? 🤔
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Shell or no shell, this quinoa taco skillet is delicious! It's a one-pan meal loaded with plenty of vegetarian protein. It has all the flavors of your favorite taco and it's packed with good-for-you ingredients!
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Serve it with tortilla chips and guacamole for a tasty dinner!
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INGREDIENTS
1 teaspoon olive oil
1 red onion, diced
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon chili powder
2 tablespoons tomato paste
1 cup quinoa, rinsed
2 cups vegetable broth
1 15oz can sweet corn
1 15oz can black beans, rinsed and drained
1 cup shredded cheddar cheese
Salsa and/or cilantro for serving (optional)
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INSTRUCTIONS
In a large skillet, heat the olive oil over medium heat for 30 seconds.
Add the onion and cook on medium heat for 4-5 minutes, stirring so it doesn’t burn.
Add the garlic, cumin, and chili powder and continue to cook for 2 minutes or until the onion has started to soften.
Add the tomato paste and continue to cook for 2 minutes.
Remove the onion mixture from the pan and set aside.
Add the quinoa and broth to the pan and bring to a boil.
Cover with a lid and cook according to package directions, about 10-12 minutes or until the broth is absorbed.
Stir in the onion mixture, corn, beans, and cheese.
Continue to cook over medium heat until warmed through. Feel free to add additional cheese on top, if you like.
Sprinkle with salsa or cilantro, if desired.

## Stats

- **Views:** 0
- **Likes:** 675
- **Shares:** 0
- **Comments:** 27

## Tags

tacotueaday

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