US
Quinoa lettuce tacos
Prep and cooking time: 4hrs-6hrs
Complex carb portions, per serving: 2
Ingredients
Serves: 4
100g quinoa, uncooked
2 x 400g tins black beans (or kidney beans), rinsed and drained
200g sweetcorn (frozen or tinned)
1 x 400g tin diced tomatoes
1 tbsp ground smoked paprika
1 tsp chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried parsley
1 handful fresh coriander, roughly chopped
2 little gem lettuce heads
1 avocado, diced
2 fresh limes
30g feta cheese (optional)
Method
Combine quinoa, black beans, corn, tomatoes, and spices into the slow cooker and cover.
Set to low and cook for 4-6hrs (or high 2-4hrs).
Serve in little gem lettuce cups and top with chopped fresh coriander and a squeeze of lime.
Optional: if you’re not looking for a vegan option, top with 30g crumbled feta per serving.
Second Nature special tip
This recipe is great in the slow cooker, but can be adapted as a quick and easy meal as well.