Summer Veggie and Quinoa Tacos

Vegetarian tacos loaded with the flavors of a late summer vegetable harvest.

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Summer Veggie and Quinoa Tacos

TheFoodinmyBeardRecipe by TheFoodinmyBeard

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45 minutes

45 minutes

25 Tacos

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    Ingredients

    • SALSA
    • 3  Tomatoes
    • 8  Radishes
    • 4 Ears of Corn
    • 1/2  Red Onion
    • 1 Clove Garlic
    • 1  Lime
    • QUINOA
    • 2 Cups Quinoa
    • 1 7 oz Can Chipotle Sauce
    • 1 4 oz Can Old El Paso Green Chiles
    • 1/2  Red Onion
    • 2 Cloves Garlic
    • 1/2 Cup Water or Vegetable Stock
    • OTHER
    • 25  Hard and Soft Taco Shells
    • 2  Zucchini or Summer Squash
    • Refried Beans
    • Cheddar Cheese

    Directions

    1. 1Remove corn from the cob, toss in oil with salt and broil for about 5 minutes to char. Dice all of the other salsa ingredients, juice the lime, and combine. Refrigerate until you are ready to eat.
    2. 2Blanch the quinoa in boiling salted water for 4 minutes. Strain.
    3. 3Dice the red onion and garlic. Cook the onion in oil until lightly browned. Add the garlic. Add the blanched quinoa and cook on high to toast, stirring often.
    4. 4When you start to see some browning on the quinoa, add the rest of the ingredients and simmer about 5 minutes.
    5. 5Chop and broil the zucchini with some oil to lightly brown. Warm the beans and shred the cheese. Heat up the taco shells.
    6. 6Assemble your tacos and enjoy!

    Categories: Main Dishes, Vegetarian, Mexican, Vegetarian

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