We all know what a taco is, but what is quinoa?  Quinoa (pronounced “KEEN-wah” is a staple food that was cultivated by the Incas for thousands of years in the Andes.  They referred to it as Chisaya mama, “ Mother of all grains” and held it to be sacred.  It is a seed that is cooked and used like rice.  With all essential amino acids, it is a complete protein, gluten free, cholesterol free and kosher.  I have found it to be very versatile and delicious.  If you are looking for where Healthy meets really really Yummy, look no more.

This recipe makes enough for about 6 tacos.
Ingredients:
Quinoa………………………1/2 cup white quinoa.
Water…………………………1 1/2 cups
Olive oil………………………1 Tablespoon + as needed
Shrimp……………………….10 Large shrimp
Cilantro………………………1/2 cup chopped
Green Onions……………….2
Taco shells……………………6 shells, La Tiara brand.  They are light, thin, stone ground corn, low calorie
Taco seasoning………………1/2 package, La Tiara brand
Lime juice
Smoked Paprika

1)  Cook 1/2 cup of Quinoa in 1 1/2 cups of water for 15 minutes on medium heat until all water is absorbed, like cooking rice.  Add 1/2 package of La Tiara Taco seasoning mix and a tablespoon or so of olive oil and mix.  The olive oil replaces the fat of the meat in a traditional taco.

2)  Thaw 10 large (pre-cooked) shrimp and cut into thirds.  Place in small skillet with a little olive oil on low heat.  Sprinkle generously with smoked paprika.  The paprika and olive oil will  make a little sauce.

3) Assemblage:  Take a taco shell and slather the inside with sour cream, low fat of course!  Add a few spoonfuls of quinoa and then shrimp.  Garnish with green onion and cilantro, and  squirt with lime juice.  I like a lot of cilantro and lime juice.

4) Adjust everything according to your tastes and enjoy!!!