Quinoa Tacos with Summer Vegetables

Who needs taco meat when you can have Quinoa Tacos instead? These bright, fresh vegetarian tacos are full of flavor and ready to let your fresh summer produce shine.
Prep 35 Minutes
Total Time 35 Minutes
Servings 10

Ingredient List

  • 3 tablespoons olive oil
  • 3/4 cup uncooked white quinoa, rinsed, well drained
  • 1 1/2 cups water
  • 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 cup diced yellow squash
  • 1 cup diced zucchini
  • 1 cup diced red bell pepper
  • 1 cup diced yellow onion
  • 1/2 teaspoon salt
  • 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • 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
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Recipe Continues Below

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 veggie tacos.
  • Can’t find pepitas for this Quinoa Tacos recipe? Use your favorite chopped toasted nuts instead.
  • Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Nutrition

  • 1 Taco Calories 190 (Calories from Fat 90);  Total Fat 9g (Saturated Fat 2 1/2g ,Trans Fat 0g);  Cholesterol 0mg;  Sodium 300mg;  Potassium 230mg;  Total Carbohydrate 22g (Dietary Fiber 3g ,Sugars 3g);  Protein 4g
  • % Daily Value: Vitamin A 15%;  Vitamin C 20%;  Calcium 6%;  Iron 8%
  • Exchanges: 1 Starch;  1 Vegetable;  1 1/2 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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