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Roasted Spring Vegetable + Quinoa Tacos w/ Dill-y Guacamole
BUZZFEED13Ingredients
55Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup quinoa (rinsed)
- 1/2 lb. asparagus (cut into 2 inch lengths)
- 1 bulb fennel (cored + cut into 2 inch lengths)
- 1 Tbsp. 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
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium300mg13% |
| Potassium760mg22% |
| Protein12g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber13g52% |
| Sugars3g |
| 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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