For the Tacos
corn tortillas (approximately 12)
1 cup uncooked quinoa
2 medium sweet potatoes (about 1 pound)
1 red bell pepper, cored, and diced
2 tablespoons minced green onion
1 cup sliced black olives
1 avocado, diced
1/4 cup extra virgin olive oil + 1 teaspoon, divided
3 tablespoons freshly squeezed lime juice
1/4 cup minced fresh cilantro
1/2 cup diced cherry tomatoes
freshly ground pepper
For the Sauce
1/2 cup plain yogurt
1/2 cup mayonnaise
2 teaspoons pureed Chipotle peppers in Adobo sauce
Make the Chipotle Sauce: Combine all ingredients and stir well. Refrigerate until ready for use.
Combine quinoa with a large pinch of salt and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally until until the grain is tender. If any water remains, carefully strain the quinoa. Let cool slightly.
Meanwhile, peel the sweet potatoes and dice into 1/2 inch or smaller pieces. Cover with water in a medium saucepan, add a pinch of salt, and bring to boil. Cook until tender, approximately 15 minutes. Drain well and cool slightly.
Toss together the potatoes, quinoa, bell pepper, onion, olive, avocado. Whisk together 1/4 cup olive oil and 3 tablespoons lime juice then toss the salad with the mixture. Taste and adjust salt and pepper seasonings.
In a skillet, heat 1 teaspoon olive oil over medium-high heat. Grill the tortillas for 30 to 60 seconds or until softened and heated. Fill each taco shell with 1/4 cup quinoa mixture, or as much as desired. Sprinkle each generously with cilantro and tomatoes, and top with 1 or 2 teaspoons Chipotle Sauce, or as much as desired.