Roasted Spring Vegetable + Quinoa Tacos W/ Dill-Y Guacamole Recipe | Yummly

Roasted Spring Vegetable + Quinoa Tacos w/ Dill-y Guacamole

BUZZFEED
13Ingredients
55Minutes
410Calories

Ingredients

US|METRIC
  • 3/4 cup quinoa (rinsed)
  • 1/2 pound asparagus (cut into 2 inch lengths)
  • 1 bulb fennel (cored + cut into 2 inch lengths)
  • 1 tablespoon olive oil
  • pepper
  • salt
  • 1 avocado (ripe, peeled + pitted)
  • 1 lime
  • 1 green onions (sliced)
  • 3 sprigs dill (leaves chopped)
  • 4 radishes (thinly sliced)
  • 12 corn tortillas (small, warmed)
  • hot sauce (to serve)
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    NutritionView More

    410Calories
    Sodium13% DV300mg
    Fat23% DV15g
    Protein24% DV12g
    Carbs22% DV65g
    Fiber52% DV13g
    Calories410Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium300mg13%
    Potassium760mg22%
    Protein12g24%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate65g22%
    Dietary Fiber13g52%
    Sugars3g6%
    Vitamin A10%
    Vitamin C35%
    Calcium10%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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