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10Ingredients
15Minutes
190Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/4 cup brown lentils
- 1/4 cup beluga lentils (or brown lentils)
- 1/4 cup quinoa (rinsed)
- 2 cups water
- 2 cloves garlic (minced)
- 1/2 tsp. chili powder
- 1/2 tsp. smoked paprika
- salt
- pepper
- 6 taco shells (soft or hard corn, use gluten-free shells to make this gluten-free and use fat free soft taco shells to keep it oil-free)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium220mg9% |
| Potassium270mg8% |
| Protein7g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber7g28% |
| Sugars<1g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
TallJay 6 years ago
Turned out good. More texture than just using quinoa. I do not own a small slow cooker, so I made it on the stove top. I also finished it in the oven, to get everything a bit crispy.