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Dairy
Medium
1 Hour, 20 Minutes
Diets 
Tacos are an easy, fun food to prepare. You can top them, fold them, roll them, or fill them with just about anything from tuna to grilled veggies. Here I opted for an open-face taco with a healthful quinoa and sautéed vegetable filling. The quinoa is cooked and then baked in the oven, so it becomes somewhat crispy and more flavorful. Don’t be put off by the steps in this recipe. It’s really straightforward, as well as different and delicious.
8 flour or corn tortillas
feta cheese, grated
cubed avocado or pickled red onion (optional), for garnish
2 tablespoons Gefen Olive Oil
1 medium onion, diced
1 clove garlic, chopped or 1 cube Gefen Frozen Garlic
1/2 cup chopped leeks (see note)
1 stalk celery, diced
1 carrot, finely grated
1 cup quinoa (I used 1/2 red and 1/2 white)
1 and 1/2 cups water
pinch of paprika
pinch of hot paprika
pinch of smoked paprika
1/2 cup + 1 tablespoon mild salsa
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt (I use Himalayan)
pinch of black pepper
To make the filling: Heat olive oil in a medium-sized frying pan. Add the onion, garlic, leeks, celery, and carrot and sauté over low-medium heat for about 12 minutes, stirring frequently.
Meanwhile, prepare the quinoa: Coat a small pot with olive oil cooking spray and heat over medium heat. Once hot, add rinsed quinoa and toast for about four minutes, stirring occasionally until fragrant. Add water and bring to a boil over medium-high heat. Reduce heat to low, cover with a lid, and cook for 15 minutes or until the liquid is completely absorbed. Add paprika and fluff with a fork. Open lid slightly and let rest.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper and spray with olive oil cooking spray.
Mix the quinoa with the salsa, spices, and sautéed veggies. Spread on the prepared baking sheet. Bake covered for 10 minutes and uncovered for an additional 15 minutes. Taste and adjust seasoning, if desired.
To assemble, lay a taco on a plate (you can toast it first if desired). Top with a mound of quinoa. Sprinkle with grated feta cheese. Garnish with avocado or pickled onion if desired. Enjoy!
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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