- 3 tablespoons olive oil
- 3/4 cup uncooked white quinoa, rinsed, well drained
- 1 1/2 cups water
- 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
- 1 cup diced yellow squash
- 1 cup diced zucchini
- 1 cup diced red bell pepper
- 1 cup diced yellow onion
- 1/2 teaspoon salt
- 10 Old El Paso™ Stand 'N Stuff™ taco shells
- 1/4 cup chopped fresh cilantro leaves
- 1/2 cup diced plum (Roma) tomatoes (2 small)
- 1/4 cup crumbled queso fresco cheese
- 2 tablespoons toasted pepitas
- Lime wedges
Step 1 In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium heat; add quinoa. Cook and stir 2 to 3 minutes or until toasted.
Step 2 Stir in water and taco seasoning mix; heat to boiling. Cover and simmer 14 to 16 minutes or until all liquid is absorbed. Transfer to medium bowl; cover and keep warm.
Step 3 Wipe out skillet. Add remaining 2 tablespoons olive oil; heat over medium-high heat. Add squash, zucchini, bell pepper, onion and salt. Cook 10 to 12 minutes, stirring frequently, until vegetables soften and begin to brown on edges.
Step 4 Heat shells as directed on package. Stir cilantro into quinoa mixture, then divide mixture among shells. Top with cooked vegetables, tomatoes, cheese and pepitas. Serve with lime wedges.
NutritionCalories190(Calories from Fat90),Total Fat10g(Saturated Fat2 1/2g,Trans Fat0g),Cholesterol0mgSodium290mgTotal Carbohydrate21g(Dietary Fiber2g Sugars3g),Protein4g;% Daily Value*:Vitamin A15%;Vitamin C20%;Calcium4%;Iron6%; Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsTry substituting your favorite summer vegetables, from fresh sweet corn to eggplant, in these yummy tacos.
Can’t find pepitas? Use your favorite chopped toasted nuts instead.