Grilled Veggie & Quinoa Tacos with Cilantro Pesto
Ingredients:
Grilled Vegetables
2 small zucchini, sliced ¼ inch thick
2 small yellow squash, sliced ¼ inch thick
2 tablespoons olive oil
1 teaspoon minced garlic
1 jalapeno, minced
Salt and Pepper to Taste
1 cup cooked Quinta Quinoa
2 teaspoons taco seasoning
Avocado Cilantro Pesto
1 cup chopped fresh cilantro
1 avocado, peeled and pitted
1/3 cup extra virgin olive oil
3 tablespoons water
2 tablespoons walnuts
4 cloves garlic, minced
½ teaspoon sea salt
For the Tacos
8 6 inch organic corn tortillas or organic taco shells
Cilantro pesto
½ cup cheddar cheese
Directions:
Heat a grill or griddler (indoor grill) to medium high.
In a bowl combine zucchini and squash. In a medium bowl combine olive oil, garlic and jalapeno. Toss with zucchini and squash and salt and pepper to taste. Grill until vegetables become tender, about three minutes per side.
While veggies are grilling, add quinoa and taco seasoning to the same bowl that you tossed the veggies in.
When veggies are done allow to cool slightly and chop. Toss with quinoa and add more salt and pepper if necessary.
To make pesto, combine all ingredients in a blender and process until smooth.
To assemble the tacos, warm the tortillas by cooking on a skillet or grill for a minute or two per side or heat taco shells in the oven. Add vegetable mixture and drizzle with pesto. Add cheese and Optional: You can top with sour cream or salsa if desired.
Loading...
