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$ $ $ $ $
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• • • • •
Time
40 mins

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.

Posted by claire @ chez cayenne from Houston, Texas, United States • Published See claire @ chez cayenne's 7 projects »
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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.

  • 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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