Quinoa Fajita Tacos

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I have copious amounts of quinoa due to a recent Costco purchase. (The bag really didn’t look so big when compared to other oversized packages in that same aisle!)

So before I come up with a list of 20 uses for this whole grain, I’m going to play around with recipes first.

Quinoa is considered a protein just as much as a carb so I thought it might be fun to use it as a Mexican style stuffing. We love tacos over here–vegetarian, tilapia, shrimp, you name it. They’re such a fun, casual meal for any night of the week and even for entertaining.

Just like with my vegan soy crumbles, I seasoned these as I would when preparing a ground beef version. It’s actually incredible how light the texture feels for such a boldly flavored, filling ingredient.

I also have an abundance of peppers…and avocados… from my buy-it-in-bulk shopping trip, so using these veggies enhanced the dish as well as my fridge space.

A hint of sweetness from sautéed peppers and onions adds a little fajita flare, playing nicely with fresh, creamy guacamole, sharp cheddar cheese and subtle heat from savory quinoa. Warm salsa over top makes its way into the crunchy taco shells adding elements of texture and huge (Costco sized) taste.

Ingredients:

(Makes about 8 tacos)

1 yellow pepper

1 orange pepper

1 red onion

2-3 tablespoons olive oil or nonstick cooking spray

Quinoa (1 cup dry)

1 tablespoon cumin

1 tablespoon chili powder

Salt to taste

A few ounces sharp cheddar cheese, grated

Salsa (A few tablespoons + more for assembly)

Guacamole (get recipe here)

Taco shells

Instructions:

Cut peppers into strips.

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Cut onion into strips.

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Add olive oil or cooking spray to a large pan and saute until tender.

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Prepare quinoa according to directions. (Boil 2 cups of water with 1 cup dry quinoa. Remove from heat and cover until water absorbs. Fluff with fork.)

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Season quinoa with cumin, chili powder and salt.

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Mix in 2-3 tablespoons salsa.

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If using a block of cheddar, finely grate cheese into a small bowl.

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Fill each taco shell with about 1/4-1/2 cup quinoa.

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Sprinkle with cheese, which should melt into the hot grains.

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Cover with peppers and onions.

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Prepare guacamole and spoon over tacos.

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Serve with warm salsa over top or on the side. Eat and enjoy in large quantities!

Also try That’s SO Jenn’s Quinoa and Red Bean Cakes and Quinoa Antipasto Salad

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  1. Pingback: That’s SO Jenn’s Cinco de Mayo Recipe Ideas | That's SO Jenn!

  2. Pingback: That’s SO Jenn’s Quinoa Salad | That's SO Jenn!

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