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About the Dish

  • Sweet Peppers

    Sweet Peppers

  • Summer Squash

    Summer Squash

  • Plum Tomatoes

    Plum Tomatoes

  • Quinoa

    Quinoa

  • Southern Links BBQ Southwestern Seasoning

    Southern Links BBQ Southwestern Seasoning

  • Pinto Beans

    Pinto Beans

  • Avocado

    Avocado

  • Tortillas

    Tortillas

  • Pepitas

    Pepitas

METHOD

1
Prepare your mise en place: Peel and chop garlic. Remove and discard pepper stem, core and seeds; thinly slice flesh. Halve squash lengthwise, and thinly slice crosswise. Halve tomato, remove and discard stem and pale core, and dice flesh.
2
Place a large skillet over medium heat, and add 1 teaspoon cooking oil. When the oil is shimmering add garlic and pepper. Cook while stirring until the peppers begin to sweat and soften, 3-4 minutes.
3
Stir in squash, tomato, quinoa, 1 teaspoon kosher salt, and 1 1/2 teaspoons (about 1/2 packet) Southwestern Seasoning. Add 1 1/2 cups water, and stir well to combine. Cover and cook until quinoa is tender and liquid is fully absorbed, 15-16 minutes.
4
While the quinoa is cooking warm tortillas in a hot, dry pan. Cut avocado in half lengthwise around the pit, then carefully remove pit and discard. Use a spoon to scoop each avocado half from its peel. Cut avocado into 1/2-inch pieces.
5
When quinoa is fully cooked, stir in beans. Taste and adjust seasoning as desired with kosher salt and remaining Southwestern Seasoning.
6
Serve with tortillas on the side to make tacos. Top each with diced avocado and pepitas. Enjoy!