Remember that warm quinoa and corn salad I made a few recipes ago? Well, it’s back and paired up with some roasted vegetables to make a taco.
One thing I am always, Dear Reader, is honest. And, I must confess something here. The flavors of this recipe were really super good, but my execution of it was, well, terrible. You see, I picked up soft tacos rather than hard taco shells. The weight of the potato mixture and the quinoa made these next to impossible to pick up and eat. What’s the fun of a taco if you have to eat it with a knife and fork?
So, please note that my final pictures of nicely lined up tacos actually turned into a fiesta of food all over my plate. I ate them as a quasi-burrito then gave up and grabbed my fork.
Bottom line: use hard shells if you want to have a taco experience. Otherwise, fill soft tortillas and roll them up as a burrito. Or, just throw the roasted vegetables with the quinoa salad and dig in!
Quinoa and Vegetable Tacos
Vegetarian Journal, Vol. 30, Issue One 2011 
- 1 large sweet potato or yam, washed and diced
- 1 medium potato, washed and diced
- 1 onion, peeled, outer skin removed, and diced
- 1 ½ cup sliced carrots (1/2-inch slices)
- 1 Tablespoon olive oil
- 1 ½ cups Warm Quinoa and Corn Salad 
- 1 ½ cups shredded lettuce
- 1 or 2 cups chopped medium-sized tomatoes
- 1 package prepared vegan taco shells
Preheat oven to 350 degrees.
Place potatoes, onions, and carrots in a large baking dish.
While the vegetables roast, assemble the remaining ingredients. Microwave the Quinoa and Corn Salad  for a few minutes or until warmed. Layer the quinoa and corn, roasted vegetables, lettuce, tomatoes, and salsa in taco shells.