1 cup uncooked quinoa
1 pound sweet potatoes, peeled and cubed
1 red bell pepper, diced
½ medium white onion, chopped (you can adjust this to your preference)
1 small can sliced black olives
1 avocado, diced
¼ cup olive oil
Chopped tomatoes – optional, to be used for topping
Cilantro - optional, to be used for topping
Salt & Pepper
Tortillas – corn or flour will work
2/3 cup plain yogurt
1/3 cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce
Combine all ingredients for the chipotle sauce and place in the refrigerator to chill while prepare the tacos.
Prepare quinoa according to the package instructions. Or simply place 2 cups of water into pan with 1 cup quinoa and some salt. Bring to a boil and then simmer for approximately 15 minutes until it is tender. When quinoa is done cooking, rinse in cold water to cool it off.
While the quinoa is cooking, bring water to a boil. Add in the cubed sweet potatoes and boil until tender. When they are done cooking rinse with cold water. *** I did overcook mine a little and they were a little too soft, but I was surprised how well they held their shape for the tacos. So, don’t panic if yours seem to fall apart under the cold water!***
In a small bowl combine the olive oil and the juice from a fresh lime. Add in salt and pepper to taste. Set aside.
While the potatoes and quinoa are cooking place the diced red pepper, onion, avocado into a large bowl along with the sliced black olives. When quinoa and sweet potatoes are done cooking and cooled, add them into the bowl. Pour the olive oil mixture into bowl and gently mix up.
I served them on flour tortillas that I quickly heated up on the stove top. Top them with chipotle sauce, olive oil, tomatoes and cilantro.