I have been wanting to try these tacos out for a really long time now and have put them on the menu for a couple of weeks, but by the time I went to make them, I was out of a few of the ingredients. I finally made them on Monday, and they were a huge hit. Every one of my children loved them and even had seconds! This meal is incredibly healthy and so satisfying. The quinoa needs to be thoroughly rinsed before cooking; otherwise, it might have a really bitter taste to it. I cooked mine in chicken broth to help add some flavor. I cooked 2 cups quinoa in 4 cups of chicken broth. Bring to a boil, cover and simmer for 20 minutes. Make it a few hours or days ahead of time, so it is cooled by the time you need to use it. I wasn't sure how many tacos this would make, so I made 1 1/2 times the recipe. It made more than enough. I bought fresh corn tortillas at the tortilla factory that we used the same day, and the next day for lunch we had it with flour tortillas. I like it with both, but is much easier for kids to eat if you use flour. If you use corn, I recommend heating them up on a skillet to somewhat harden the shell (not crunchy). That way, they don't become soft and the tacos filling doesn't fall through the tortilla. I also added diced radishes because I love the flavor they add. Enjoy!
Source: Cooking Classy (adapted slightly)
**I know you can barely see any of the filling in the tacos. I got carried away with the lettuce and other toppings and didn't care by that point because my baby was crying in the background begging to be fed.