Quinoa Black Bean Tacos

1/2 cup uncooked quinoa
1 (10-ounce) can (Rotel) diced tomatoes and green chiles, undrained
1/2 cup chicken broth
(Or taco seasoning in place of chili powder, cumin, garlic, onion, paprika and cayenne)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
Juice of 1 lime
Taco shells or Juanita chips
Sour cream, Cheddar, Lettuce, Salsa, Avacado or anything else you'd top a taco with.

Heat quinoa and 1 1/2 cups water in a large pot over medium high heat. Bring to a boil; reduce heat, cover and simmer until water is absorbed, about 15-20 minutes; uncover and fluff with a fork.
Stir in diced tomatoes, vegetable broth, chili powder, cumin, garlic and onion powder, paprika and cayenne pepper; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until thickened, about 10 minutes.
Stir in beans and corn until heated through, about 2 minutes. Stir in lime juice.
To serve, spoon quinoa mixture into the center of each tortilla. Top with sour cream, cheese, lettuce etc. if desired.

*I typically prefer to just use Juanita chips in place of taco shells.
*Bonus on this one, depending on your taco shell selection... this recipe also happens to be Vegan + Gluten Free. And it's absolutely delicious.