Takos Tou Tpitn Ue Quinoa Opa! Recipe

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Takos Tou Tpitn ue Quinoa Opa!



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!

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4 (approximately)


15 Min


15 Min


Stove Top


1 c
quinoa, rinsed and drained (golden or tri-colored quinoa)
2 Tbsp
olive oil, or more if needed
1/2 tsp
dried greek oregano
bay leaf (fresh if possible!)
ground allspice (a very small pinch!)
2 c
tomato broth (i make my own by pureeing one small tomato such as roma, strain, then dilute with water)
black pepper, to taste
taco shells (corn or flour-although we tried the tacos with crispy flour tortillas this time around)


homemade tzatziki (which contained dill instead of the more common mint)
baby spinach or similar greens
feta, myzithra or kefalotyri cheese (crumbled/grated)
sliced hot peppers or hot sauce
grape tomatoes, sliced
2 Tbsp
pine nuts, lightly toasted (or walnuts if you just don't want to pay the price for pine nuts)

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Rice/Grains
Regional Style: Greek
Dietary Needs: Vegetarian
Other Tag: Quick & Easy