This is such a delicious, easy to make, nutritious and versatile recipe. I can’t wait for you to try it and let me know what you think. In this recipe I sneek in spinach and quinoa … and your family will not notice. You can use this for tacos, burritos, nachos, stuffed peppers or make a taco salad.
INGREDIENTS:
1 Cube Vegetable Boullion
2 Cups Water
1 Cup Quinoa
1 TBSP TresOmega Coconut Oil
1 Cup Chopped Onions
3 Cups Chopped Spinach
3 Cups Chopped Mushrooms
1 Can Black Beans (drained)
1/2 Cup Canned Tomatoes
1/4 Cup Salsa
Spices:
1 TBSP Chili Powder
1/4 tsp Garlic Powder
1 tsp Dried Onion Flakes
1/4 tsp Dried Oregano
1/8 tsp Mexican Oregano
1/2 tsp Paprika
1/2 tsp Ground Cumin
1/2 tsp Sea Salt
1/2 tsp Black Pepper
Cayenne Pepper (Optional)
Heat a medium sized pan on medium heat, then add the TresOmega Coconut Oil, chopped Onions and Mushrooms, cook for about 3-5 minutes. Add Tomatoes, Black Beans, Salsa, and Spices. Blend and cook an additional 3 minutes. Next, add the cooked Quinia and Spinach, blend and cook for 2 minutes. Then assemble in tacos, burritos, nachos, over greens for a salad or stuff in peppers and bake for 20 minutes. ENJOY!!
Prefer to watch the video — click here.
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Haven’t heard of TresOmega? TresOmega products are 100% certified organic and have been nurtured with care and integrity. TresOmega farmers provide the purest of products in exchange for a fair market price. By purchasing TresOmega products, you are supporting a viable economic livelihood for our farmers and promoting a sustainable agricultural environment for future generations.
