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Three-grain Crispy Tacos

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Ingredients: 

1/2 cup quinoa (I used red quinoa this time)
1/4 cup buckwheat
1-1/2 cups water
1 cup corn, canned, fresh or frozen
taco seasoning (recipe below)
1/2 cup water

18 taco shells
shredded lettuce
lime crema (recipe below)
salsa


 

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