• 0
  • 0


  • A minimum order of $45 is needed for delivery.

About the Dish

  • Sweet Peppers

    Sweet Peppers

  • Summer Squash

    Summer Squash

  • Plum Tomatoes

    Plum Tomatoes

  • Quinoa


  • Southern Links BBQ Southwestern Seasoning

    Southern Links BBQ Southwestern Seasoning

  • Pinto Beans

    Pinto Beans

  • Avocado


  • Corn Tortillas

    Corn Tortillas

  • Pepitas



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.
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.
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.
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.
When quinoa is fully cooked, stir in beans. Taste and adjust seasoning as desired with kosher salt and remaining Southwestern Seasoning.
Serve with tortillas on the side to make tacos. Top each with diced avocado and pepitas. Enjoy!