I’ve been trying to recreate tacos for a while now. My youngest son has had a hard time and hates eating faux meat crumbles. I think I finally found the solution, as he devoured dinner tonight and asked for more.
This was a super simple dinner. The ingredient list is minimal:
1 cup red quinoa (Trader Joe’s)
2 plum tomatoes
1 package of taco shells (Bearitos)
taco seasoning (Trader Joe’s)
Preheat oven to 350 degrees.
Take one cup of dry red quinoa and combine two cups of water in a pot. I put a tablespoon of taco seasoning right in it, that way the flavor would cook right in. Once the quinoa boils, turn it down to a simmer and cover for 15 minutes.
While that cooks off you dice up the two plum tomatoes (or what ever tomato you prefer). Cut the cucumber in half and grab your shredder. Start shredding the cucumber, but the key is to shred it length with to kind of give it that shredded lettuce look and feel.
Spread the taco shells on a sheet pan and put them in the preheated over for ten minutes.
If you have timed all of this out correctly, right as you are taking the shells out, the quinoa will be ready as well.
Grab a shell, spoon some quinoa into it and top with the veggies. I like spice so mine got some Frank’s Red Hot on them. Enjoy!