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Taco Tuesday with all your not so usual suspects. Although, these aren’t your typical Mexican street tacos, they are SO GOOD! Not only are these vibrant blue corn tortillas delicious, but so are the ingredients inside.
8 blue corn tortillas 1 cup cooked quinoa Juice of 1 lime 1 tablespoon olive oil sea salt, to taste Pepper, to taste ¼ cup edamame ? cup green onion tops, sliced ¼ cup purple cabbage ? cup sliced black olives ? cup yellow corn 4 hard boiled eggs Red Salsa or Hot Sauce, to taste
1. Heat up blue corn tortillas on a skillet over high heat.
2. In a bowl, add cooked quinoa, lime juice, olive oil, sea salt and pepper and mix together.
3. Scoop out a tablespoon of cooked quinoa and add to tortilla. Top with edamame, green onion tops, sliced cabbage, sliced black olives, yellow corn, and half a hard boiled egg, and a drizzle with red salsa or hot sauce.
Notes: To speed up “cook time” cook quinoa ahead of time!
I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.