Mediterranean Taco Tuesday

There is nothing we love more than a #tacotuesday. Honestly one of our favorite days of the week. we do tacos 90% of the time on Tuesday's, so in order to not get repetitive, i am always trying to change it up. this past week, i tried my hand at some Mediterranean tacos!

Like I said above, Taco Tuesday is a tried and true tradition in our household. Because we are constantly partaking, I am always trying to change things up - some weeks we use ground turkey, some ground beef, steak, carnitas, shrimp fish, etc. etc. Lately, I have been trying to do a few meals per week with no meat. I have been wanting to try out some Greek tacos forever, and I decided to use quinoa in order to nail this recipe. I also decided to top it with some spicy feta dip, which is one of my all time favorite dips - IT IS SO GOOD GUYS.

“Lately, I have been trying to do a few meals per week with no meat. I have been wanting to try out some Greek tacos forever, and I decided to use quinoa in order to nail this recipe.”

Below I added all the ingredients, as well as the step by step instructions to complete this bomb.com meal. This dish serves 2 (3 tacos each)

ingredients:

- For the Quinoa:

* 1 cup of quinoa

* 1 cup of water

* 1/2 red onion, chopped

* Handful of spinach, chopped

* 2 tbsp of extra virgin olive oil

* 2 tbsp of red wine vinegar

* 1 tbsp of fresh minced garlic

* 1 tbsp of oregano

* Juice from 1/2 a lemon

- For the Spicy Feta Dip:

* 1 container of herbed feta cheese (I used the brand President's Cheese)

* 2 tbsp of extra virgin olive oil

* 3 cloves of garlic minced

* 1 tbsp of red wine vinegar

* 1 tsp of crushed red pepper

* 3 roasted red peppers

- For the taco:

* Siete Food's almond flour tortillas

* Kalamata olives, chopped

* Spicy giardiniera

* Fresh mint

--- Cooking Instructions ---

1. Add 2 cups of water and 1 cup of quinoa to a pot and bring to a boil. Turn down to a simmer and cover for 12-15 minutes, until the water has evaporated.

2. Add the chopped onion and spinach to the pan with the olive oil, and cook for several minutes, before adding the quinoa. Add the red wine vinegar, oregano, lemon juice and garlic as well, and cook for several minutes on low, then set aside.

3. For the feta dip, add all the ingredients to a food processor and blend. Add some water for a smoother consistency.

4. Grill your tortillas, then add the quinoa, the spicy feta dip, and then top with kalamata olives, giardiniera and mint sprig.

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