Ingredients:

• 1/2 C quinoa

• 1 C vegetable broth

• juice of one lime

• 1 C thinly sliced cabbage

• 1/4 thinly slice white onion

• 1 tbsp cilantro

• 4 corn tortillas

• 1/4 tsp salt

• 1/8 tsp pepper

• 2 tsp tajin

• 2 tsp chili powder

• 2 tsp paprika

• 1 tbsp nutritional yeast

• dash cayenne pepper

• 1 tbsp oil

• 1/2 avocado

Instructions:

In a medium saucepan, toast quinoa for 2-3 minutes on high heat, then add broth

Bring to a boil, cover, turn heat to low, and cook quinoa until liquid is absorbed, about 20 minutes

Add sliced cabbage, onion, lime juice, cilantro, salt and pepper to a bowl

Mix together and let sit until ready to serve

Warm tortillas in a pan over medium-low heat

When quinoa is done, transfer to a large pan on high heat

Add spices and oil, stir until combined

Cook quinoa, stirring every so often until it begins to crisp, about 5 minutes

Slice avocado 

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To serve:

Place two tortillas on each plate

Add sliced avocado to each tortilla

Evenly divide quinoa mixture between the tortillas

Top tacos with lime slaw

Enjoy!