Summer Veggie and Quinoa Tacos

  • Prep 45 min
  • Total 45 min
  • Servings 25

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 can (4 oz) Old El Paso™ Chopped 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

Steps

  • 1
    Remove 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
    Blanch the quinoa in boiling salted water for 4 minutes. Strain.
  • 3
    Dice 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
    When you start to see some browning on the quinoa, add the rest of the ingredients and simmer about 5 minutes.
  • 5
    Chop and broil the zucchini with some oil to lightly brown. Warm the beans and shred the cheese. Heat up the taco shells.
  • 6
    Assemble your tacos and enjoy!

No nutrition information available for this recipe
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