Roasted Pepper, Quinoa, & Avocado Tacos

Occasionally my husband will tease me for making healthy hippie food (what do you expect when the only places I’ve ever lived are Southern California and Boulder, Colorado?) and this recipe is a prime example. But even though these tacos are vegetarian and contain quinoa, they are actually really tasty. I’ve become obsessed with the not-too-spicy shishito peppers at our famers market, which get soft and smoky when they roast in the oven. Place them in a tortilla and add some grains for body, some buttery avocado for richness, and some salty cotija cheese and it’s a healthy, balanced meal that’s not lacking in flavor.

Roasted Pepper, Quinoa, & Avocado Tacos:

• Combine 1 c. quinoa with 2 c. cold water, add a pinch of salt, and bring to a boil in a small pot.
• Lower to simmer, cover the pot with a lid, and cook for 12-15 minutes, or until tender.
• Toss 12 shishito peppers* with 1 1/2 tbsp. canola oil and season with salt.
• Roast in a 400F oven for 20-25 minutes, or until skin is charred in some areas and peppers are soft.
• Let cool slightly, then pull off the stems and scrape out most of the seeds.
• Divide peppers among 4 warm whole wheat tortillas, add in a few slices of avocado, a scoop of quinoa, and some cotija cheese.**

Serves two

*Or any mild peppers.

**Can substitute for feta. Or use any cheese or toppings that you like.