Quinoa taco cups making this stormy day in Charleston, super bright and yummy!
Made with plant-protein packed whole grain quinoa & black beans, summery corn, mini bell peppers and diced avocado.
All tossed together with a light honey mustard dressing. This is summer on a plate!
This dressing is super versatile and can be used for salads or pasta all summer long. Made with a yogurt base, it’s a perfect, lightened up addition to warm weather meals.
The taco cups make this meal even more fun!
I used gluten-free cassava tortillas from Siete which are great for those with dietary restrictions. Although, these would work with corn tortillas as well.
Serve with extra mini bell peppers on the side for some added crunch and vitamin C.
If you make these, be sure to share with me on Insta!
Happy summer eating!
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