Ingredient:
SALSA
3 tomatoes
8 radishes
4 ears of corn
1/2 red onion
1 clove garlic
1 lime
QUINOA
2 cups quinoa
1 (7 oz) can chipotle sauce
1 (4 oz) can Old El Paso Green Chiles
1/2 red onion
2 cloves garlic
1/2 cup water or vegetable stock
OTHER
25 hard and soft taco shells
2 zucchini or summer squash
Refried Beans
Cheddar Cheese
Method:
Remove corn from the cob, toss in oil with salt and broil for about 5 minutes to char. Dice all of the other salsa ingredients, juice the lime, and combine. Refrigerate until you are ready to eat.
Blanch the quinoa in boiling salted water for 4 minutes. Strain.
Dice the red onion and garlic. Cook the onion in oil until lightly browned. Add the garlic. Add the blanched quinoa and cook on high to toast, stirring often.
When you start to see some browning on the quinoa, add the rest of the ingredients and simmer about 5 minutes.
Chop and broil the zucchini with some oil to lightly brown. Warm the beans and shred the cheese. Heat up the taco shells.
Assemble your tacos and enjoy!
SALSA
3 tomatoes
8 radishes
4 ears of corn
1/2 red onion
1 clove garlic
1 lime
QUINOA
2 cups quinoa
1 (7 oz) can chipotle sauce
1 (4 oz) can Old El Paso Green Chiles
1/2 red onion
2 cloves garlic
1/2 cup water or vegetable stock
OTHER
25 hard and soft taco shells
2 zucchini or summer squash
Refried Beans
Cheddar Cheese
Method:
Remove corn from the cob, toss in oil with salt and broil for about 5 minutes to char. Dice all of the other salsa ingredients, juice the lime, and combine. Refrigerate until you are ready to eat.
Blanch the quinoa in boiling salted water for 4 minutes. Strain.
Dice the red onion and garlic. Cook the onion in oil until lightly browned. Add the garlic. Add the blanched quinoa and cook on high to toast, stirring often.
When you start to see some browning on the quinoa, add the rest of the ingredients and simmer about 5 minutes.
Chop and broil the zucchini with some oil to lightly brown. Warm the beans and shred the cheese. Heat up the taco shells.
Assemble your tacos and enjoy!
