Inside out Tacos

• 34 cup fat-free plain Greek yogurt
• 2 teaspoons pureed chipotle chiles in adobo
• 1 cup uncooked quinoa
• 2 medium sweet potatoes (about 1 pound)
• 1 yellow bell pepper, cored and diced
• 2 tablespoons minced green onions
• 1 avocado, diced
• 1 tablespoon extra virgin olive oil
• 1 freshly squeezed lime
• 14 cup minced fresh cilantro
• 1 cup diced cherry tomatoes
• 14 teaspoon sea salt
• 14 teaspoon fresh ground pepper
• 1 serving whole grain tortilla chips (about 10-13 chips)

1. Make the Chipotle sauce: Combine the fat-free plain Greek yogurt with pureed chipotle peppers and stir well.
2. Refrigerate until ready to use.
3. Rinse quinoa thoroughly.
4. Combine quinoa with 2 cups of water in a medium saucepan.
5. Bring to a boil, the reduce heat to a gentle simmer.
6. Cover and cook until the grain is tender and no water remains.
7. Let it cool slightly.
8. Meanwhile, peel the sweet potatoes and dice into 1/2 inch or smaller pieces.
9. Cover with water in a medium saucepan, and bring to boil: Cook until tender, approximately 15 minutes.
10. Drain well and cool slightly.
11. Toss together the potatoes, quinoa, bell pepper, green onions, tomatoes, cilantro and avocado.
12. Pour lime juice and olive oil over the top of the mixture.
13. Mix well, taste and adjust salt and pepper seasoning.
14. Serve with a handful of tortilla chips and a dollop fo chipotle sauce.

yogurt, chiles, quinoa, sweet potatoes, yellow bell pepper, green onions, avocado, extra virgin olive oil, freshly squeezed lime, fresh cilantro, cherry tomatoes, salt, ground pepper, tortilla chips

Taken from www.food.com/recipe/inside-out-tacos-509053 (may not work)