A little Greek-inspired taco recipe I threw together and served recently for Taco Tuesday (aka Takos Tuesday-the 's' is silent.) I had thought of adding some Greek olives as part of the garnishes but I forgot!
In a sauce pan, pour the olive oil and heat on *medium* heat but no higher! Add the rinsed and drained quinoa, sauteeing for about 5 minutes. Add the oregano, bay leaf and allspice. Sautè another 1 minute. Pour in the tomato broth; season with black pepper. Cover the pan. Bring to a boil then reduce heat and cook for approximately 15 minutes or until all liquid is absorbed. Removed from heat and keep covered.
Meanwhile, prepare your garnishes and arrange on a serving platter. Lightly fry or steam the tortillas.
To serve: Spoon some of the cooked quinoa into a taco shell. Add the garnishes of choice. Enjoy! Yasou!