Quinoa Tacos with Summer Vegetables
-
35 Minutes
Prep
35 Minutes Total
- 10 Servings
Ingredient List
- 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
Preparation
- 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.
- 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.
- 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.
- 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.
*Percent Daily Values are based on a 2,000 calorie diet.