About
Spicy quinoa, buckwheat, and corn in crispy shells with all the fixins.
One of the first recipes I made as a vegetarian was a buckwheat and corn casserole. It was bland and I had a lot of leftovers. So, I seasoned the leftovers with taco spices, served them in shells with lettuce, salsa, etc. This recipe has been my family's favorite taco recipe ever since.
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Miss_Fit favorited Vegetarian Three Grain Crispy Tacos
23 Feb 03:24
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Pimke added Vegetarian Three Grain Crispy Tacos to Essen
27 Jan 08:55
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SilverSnake S. favorited Vegetarian Three Grain Crispy Tacos
02 Jan 18:28
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KelliDroze added Vegetarian Three Grain Crispy Tacos to Food
30 Dec 06:48
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claire @ chez cayenne published her project Vegetarian Three Grain Crispy Tacos
19 Nov 22:14
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Step 1
In a medium saucepan with a tight-fitting lid, combine quinoa, buckwheat and 1-1/2 cups water. Bring to a low boil, reduce heat to a simmer, cover and cook 15 minutes. When the water is absorbed, uncover and stir in corn, taco seasoning, and 1/2 cup water. Cook over medium heat, carefully stirring, until water is absorbed, 3 or 4 minutes.
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Step 2
Crisp taco shells according to package instructions. Serve with grated cheese, lettuce, tomatoes, salsa, guacamole, sour cream, or whatever you like on your tacos.
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