Fire up the grill to make these grilled vegetable tacos with quinoa and cilantro pesto! Once you try this cilantro pesto you'll want to eat it on everything!
Grilled Mushroom and Zucchini Tacos with Quinoa and Cilantro Pesto
1/2 cup quinoa
4 ounces shiitake mushrooms
8 ounces cremini mushrooms
1 large zucchini, halved lengthwise and cut into 1/2-inch sticks
1-2 tablespoons extra virgin olive oil
8 corn tortillas
2 ounces goat cheese, crumbled
3 bunches cilantro
1 cup pepitas, toasted
2 jalapenos, seeded and chopped
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
First, make the cilantro pesto. Rinse the cilantro and shake well to dry. Cut the leaves off and place in a food processor along with the pepitas, jalapenos and garlic cloves. Process while streaming in the extra virgin olive oil. Season with salt to taste.
Heat 1 cup water and 1/2 cup quinoa in a small pot on medium-high heat. Bring to a boil, cover and reduce heat to simmer. Cook 15 minutes until quinoa is tender and water is absorbed. Leave covered for 5 minutes to finish steaming then remove lid and fluff with a fork.
Heat grill to medium-high heat. Place mushrooms and zucchini in a large bowl. Drizzle with 1-2 tablespoons olive oil and season with salt and pepper. Arrange mushrooms on skewers. Place zucchini and mushrooms on the grill, cover and cook, flipping halfway, until tender and lightly charred, about 10 minutes total.
When vegetables are cool enough to handle, quarter the mushrooms. Heat the tortillas. Divide quinoa evenly among the tacos, top with grilled vegetables. Dollop with cilantro pesto and a sprinkle of goat cheese.