Quinoa Tacos with Summer Vegetables

Ingredients

• 3 tablespoons olive oil
• 3/4 cup uncooked white quinoa, rinsed, well drained
• 1 1/2 cups water
• 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 cup diced yellow squash
• 1 cup diced zucchini
• 1 cup diced red bell pepper
• 1 cup diced yellow onion
• 1/2 teaspoon salt
• 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
• 1/4 cup chopped fresh cilantro leaves
• 1/2 cup diced plum (Roma) tomatoes (2 small)
• 1/4 cup crumbled queso fresco cheese
• 2 tablespoons toasted pepitas
• Lime wedges

Instructions

1. 1

   In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium heat; add quinoa. Cook and stir 2 to 3 minutes or until toasted.

2. 2

   Stir in water and taco seasoning mix; heat to boiling. Cover and simmer 14 to 16 minutes or until all liquid is absorbed. Transfer to medium bowl; cover and keep warm.

3. 3

   Wipe out skillet. Add remaining 2 tablespoons olive oil; heat over medium-high heat. Add squash, zucchini, bell pepper, onion and salt. Cook 10 to 12 minutes, stirring frequently, until vegetables soften and begin to brown on edges.

4. 4

   Heat shells as directed on package. Stir cilantro into quinoa mixture, then divide mixture among shells. Top with cooked vegetables, tomatoes, cheese and pepitas. Serve with lime wedges.