Rice, lentils, beans or any other grain you like could fill in for the quinoa.
3/4 cup quinoa, rinsed
for roasted veg
1/2 lb asparagus, cut into 2 inch lengths
1 bulb of fennel, cored + cut into 2 inch lengths
1 Tbsp olive oil
salt + pepper
for the guac
1 ripe avocado, peeled + pitted
juice of 1 lime
1 green onion, sliced
3 sprigs of dill, leaves chopped
3-4 radishes, thinly sliced
12 small corn tortillas, warmed
hot sauce to serve
Preheat the oven to 200 degrees C. Line a rimmed baking sheet with parchment paper and set aside.
Place the rinsed quinoa, a pinch of salt and 1 1/2 cups of water in a small saucepan over medium heat. Bring the pot to a boil and simmer until all of the liquid is gone, about 15 minutes.
Meanwhile, place the asparagus and fennel pieces on the parchment-lined baking sheet. Drizzle the vegetables with the olive oil and season them with salt and pepper. Toss the vegetables to coat and slide the tray into the oven. Roast until the vegetables are just soft, about 12-13 minutes.
While vegetables are roasting, mash the avocado in a small bowl with the lime juice, sliced green onion and some salt and pepper. Once you have a chunky puree, check it for seasoning. Adjust accordingly and mash in the chopped dill. Set aside.
Start assembling tacos: lay a warm tortilla down and top it with 1/4 cup of cooked quinoa. Top the quinoa with a small handful of the roasted vegetables and a tablespoon or two of the guacamole. Finish with a few radish slices and hot sauce if you like. Repeat with remaining ingredients.