Quinoa Tacos with Summer Vegetables

Who needs taco meat when you can have taco quinoa instead? These bright, fresh veggie-packed tacos are full of flavor and let your fresh summer produce shine.
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35 Minutes Prep
35 Minutes Total
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10 Servings


Ingredient List
  • Small check mark in a circle icon 3 tablespoons olive oil
  • Small check mark in a circle icon 3/4 cup uncooked white quinoa, rinsed, well drained
  • Small check mark in a circle icon 1 1/2 cups water
  • Small check mark in a circle icon 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
  • Small check mark in a circle icon 1 cup diced yellow squash
  • Small check mark in a circle icon 1 cup diced zucchini
  • Small check mark in a circle icon 1 cup diced red bell pepper
  • Small check mark in a circle icon 1 cup diced yellow onion
  • Small check mark in a circle icon 1/2 teaspoon salt
  • Small check mark in a circle icon 10 Old El Paso™ Stand 'N Stuff™ taco shells
  • Small check mark in a circle icon 1/4 cup chopped fresh cilantro leaves
  • Small check mark in a circle icon 1/2 cup diced plum (Roma) tomatoes (2 small)
  • Small check mark in a circle icon 1/4 cup crumbled queso fresco cheese
  • Small check mark in a circle icon 2 tablespoons toasted pepitas
  • Small check mark in a circle icon Lime wedges
Preparation
  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.
  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.
  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.
  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.
Expert Tips
  • Try 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.
Nutrition
Calories190(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.