INGREDIENTS
8 cups
water
1 1/2 cups
uncooked organic quinoa
2 1/2
cubes vegan boullion
1 1/2 tbsp
all natural taco seasoning
1/2
chopped red onion
1
chopped carrot
4 cloves
minced garlic
1/2 tbsp
tumeric
1/2 tbsp
cumin
Bay leaf
1/2 can
green enchilada sauce
1/2 can
green chilies
1 15 ounce can
kidney beans
1 15 ounce can
black beans
1 cup
frozen corn
1 8 ounce can
diced tomatoes
1
lime
1/2 cup
chopped fresh cilantro
1
sliced avocado
1
chopped scallion