I was (kind of). When it came to fruit I remember only liking canned pears (yeah, weird, I know). Lunch was almost always a peanut butter and jelly sandwich, and dinner was often cheese and shells. If my parents put creamed corn on the table, it was a guaranteed meltdown (hated the stuff). Desserts on the other hand? So easy to please, so long as coconut flake, cherries, or raisins weren’t involved. Another menu item I could always get behind? Tacos. My family loved crispy tacos with ground beef and lots of salsa. My favorite thing to do was mix in some corn to the filling – I know, classy move. You don’t have to tell me how refined my palate was at 6 years old. These days, ground beef isn’t my go-to filling for tacos*. But sometimes the 6-year-old in me misses its crumbly texture and flavor. I think you see where this is going. Quinoa makes an excellent substitution! It’s almost uncanny. Come see how. *Note: you can learn about the origins of tacos here. This recipe is simple, requiring just 9 ingredients and simple methods. Prepare quinoa, season with spices and salsa, bake until crispy, devour. See? I told you it was easy. I got the idea for this recipe when I made my Quinoa Stuffed Peppers for dinner one night and some of the quinoa spilled over in the pan and got all crispy and delicious while baking – I couldn’t get enough. That was my light bulb moment. I hope you all LOVE this recipe! It’s: EasyHealthyExtremely flavorfulPicky-eater-approvedVersatileSatisfying& So delicious This is the perfect filling for all your Mexican night needs: Tacos, burrito bowls (find my 30-minute recipe in our Everyday Cooking Cookbook!), taco salads, nachos, enchiladas, tostadas (also in the cookbook) – you name it, it works! If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so I can see! I love seeing what you come up with. Cheers, friends!
