Step aside, beef, chicken, and fish: There’s another protein player in the taco arena and its name is quinoa. These tacos are loaded with a light, refreshing cilantro pesto and fresh veggies to keep you eating clean. Top it all off with a couple slices of meaty avocado and you have a hearty, low-sodium, vegan, and gluten-free meal that’s ready in less than 30 minutes. MORE: 20-Minute Healthy Dinner: Spicy Chickpea Salad Prep Time: 10 minutesTotal Time: 25 minutesMakes 4 tacos Tacos1 c uncooked quinoa1 tomato, diced1 red bell pepper, diced1 large jalapeño, diced1 c sweet corn, fresh or frozen4 corn tortillas1 avocado, sliced2 scallions, thinly sliced (optional) Pesto4 c cilantro, roughly chopped, + extra for garnish¼ c lime juice¼ c extra virgin olive oil½ tsp salt
- Place quinoa in saucepan with 2 cups water and bring to a boil. Cover, reduce heat to simmer, and cook 15 minutes. When cooked, stir in tomato, bell pepper, jalapeño, corn, and ½ tsp salt. Cover and let sit 5 minutes.2. Place all pesto ingredients in food processor and blend until smooth.3. Place tortillas on serving dish. Spoon quinoa filling onto tortillas and top with pesto and avocado slices. Garnish with additional cilantro and scallions, if desired. NUTRITION (per taco) 400 cal, 9 g pro, 48 g carb, 9 g fiber, 5 g sugars, 22 g fat, 3 g sat fat, 620 mg sodium
