Lentil/Quinoa Taco Filling

1 Cup Lentils (any variety)
1 Cup Quinoa
4 1/2 Cups Water
4 Cloves Garlic
1/4 Cup Chili Powder
2 Tablespoons Cumin
1 Tablespoon Oregano
1 Tablespoon Paprika
1 teaspoon Salt

Throw everything but the salt in the crock pot for 2–4 hours. Add the salt, and a little extra water if needed and cook for another 2–4 hours.

[EDIT] If you don’t do a lot of cooking with lentils and/or quinoa, you may want to keep a close eye on this one. If you use smaller, thinner lentils and/or a finer quinoa, this can cook pretty darn fast, just an hour or two in the crock pot. Personally, I think it turns out better with the bigger, heartier lentils, but that’s just me.

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