Corn and Quinoa Veggie Tacos
I can hardly wait for it to snow this year. Not because I’m longing for a white Christmas—although I am—but because we moved this summer and the dog is pregnant (she’s a breeding dog) and we’re having company.
With the beach right across the street and sunshine on my shoulders, I felt like I might be living someone else’s life when we moved to our new house.
It was that good.
Then busy moved in with us while we painted, moved furniture and planned home improvement projects.
We ripped out everything in our yard so there is nothing left but naked dirt. That’s dirt, spelled M-U-D.
Did I mention we have a large, very pregnant with eight-to-eleven-puppies dog that needs to visit the great outdoors regularly?
Un-huh. Mud. Outside-inside.
Spring fever has hit me already. I’m longing for green, growing things.
And we’re having company next week.
I don’t count myself an expert but once you learn corn is a rich source of vitamins A, B and E and many minerals, you feel it might be OK to say how very much you prefer it over other vegetables. Even green ones.
Because I do.
Corn is technically a grain and its high fiber content and antioxidant properties make it a healthy menu addition. It’s also the perfect accompaniment at the movies.
Since I learned that an ear of corn has about the same number of calories as an apple and less than one-fourth the sugar, I feel my passion for all things corn is a virtuous addiction.
Fresh corn on-the-cob is my absolute favorite but it’s also awesome in soups, stews, salads and, especially, tacos.
- 1 1/2 cups quinoa
- 1 cup chicken stock
- 1-15 ounce can white beans, drained and rinsed
- 1-14 ounce can diced tomatoes (with their juice)
- 1-10 ounce can red enchilada sauce
- 1 can *insert Iowa corn specifications*, drained
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- salt and pepper, to taste
- 12 taco shells, if using
- optional garnish: sour cream, guacamole, cilantro, lime juice
- In a crockpot, place the chicken stock, white beans, diced tomatoes, enchilada sauce, corn, and spices.
- Rinse the quinoa in a fine mesh sieve; add to crockpot.
- Stir to incorporate; cover and cook on high 2 1/2 to 3 hours (time depends on heat of your slow cooker).
- When quinoa has sprouted, serve in bowls or tacos with desired toppings.
I am a realist. I know spring won’t sprout a lawn for me by the time my company comes next week. I’m hoping for an early freeze and about a foot of snow.
By next week.
Never Miss Out on the Best Recipes & Crafts
Subscribe and get them delivered right to your email each week