Quinoa Breakfast Tacos
Recipe adapted with permission from Superfoods at Every Meal by Kelly Pheiffer
Servings: 8 breakfast tacos
- 1 Tb coconut oil
- 4 eggs
- 1 cup cooked quinoa
- 2 Tb black beans or more if you want it heartier
- 2 Tb of your favorite salsa I chose fire roasted tomato salsa
- 1 Tb fresh cilantro chopped
- Salt and pepper to taste
- 1/2 cup Greek yogurt
- Zest and juice of 1 lime
- 8 corn tortillas
- Diced avocado optional
- Chopped cilantro for garnish
In a bowl, whisk together the eggs and season with salt and pepper. Add coconut oil to a skillet over medium heat and add the eggs, cooking them for a few about a minute and gently stirring them.
Then add the quinoa, beans, salsa and cilantro. COntinue to stir and scramble the eggs until light and fluffy and cooked.
To make the sauce, mix together the yogurt and lime juice and zest until well combined.
Then fill your corn tortillas with the egg mixture and top with a dollop of lime yogurt sauce. Add diced avocado if you'd like as well.