Roasted Spring Vegetable Quinoa Tacos w Dill y Guacamole recipes
Ingredients
- 3/4 cup quinoa, rinsed
- 1/2 lb asparagus, cut into 2 inch lengths
- 1 bulb of fennel, cored + cut into 2 inch lengths
- 1 Tbsp olive oil
- pepper
- salt
- 1 ripe avocado, peeled + pitted
- juice of 1 lime
- 1 green onion, sliced
- 3 sprigs of dill, leaves chopped
- 3-4 radishes, thinly sliced
- 12 small corn tortillas, warmed
- hot sauce
Instructions
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