Kirstie Alley adds her take to a quick and easy taco meal!
BEEF TACOS WITH QUINOA
2 tablespoon olive oil
1 pound ground beef
1 small yellow onion (peeled, chopped)
1/2 cup quinoa (rinsed)
1 cup chicken stock
Kosher salt and freshly ground black pepper (to taste)
To Serve :
1 package hard taco shells
2 tomatoes (thinly sliced)
1/2 cup creme fraiche
1 cup microgreens
In a large saute pan add the olive oil and heat over medium high heat. Add the ground beef and cook, breaking up into pieces with the back of a wooden spoon, until browned. Move the meat to the side of the pan and add the onion. Cook the onion until translucent, about 5 minutes. Season with salt and pepper.
In a medium saucepan add the quinoa and chicken stock. Bring to a boil and reduce to a simmer. Cover and allow to simmer for 12-15 minutes until all of the liquid is absorbed. Remove from the heat, leaving the top on the saucepan for 5 minutes. Remove the top and fluff with a fork.
Assemble the tacos. Spoon quinoa and beef mixture into a hard taco shell. Top with tomato, creme fraiche and microgreens.
Tip: Try using your favorite whole grains instead of rice for added protein and fiber!