Instructions

1. Rinse 1 cup of quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. While the quinoa is cooking, season 1 pound of chicken breast with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
3. In the same skillet, add 1 tablespoon of olive oil and sauté 1 chopped green onion for about 2 minutes until soft. Add the cooked quinoa to the skillet and stir to combine. Drizzle with 2 tablespoons of Cholula hot sauce and mix well. Cook for an additional 2 minutes to heat through.
4. To assemble the tacos, warm 4 corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. Place a generous spoonful of the quinoa mixture on each tortilla, followed by a few slices of sliced chicken.
5. Top the tacos with fresh lettuce and additional chopped green onions. Serve with extra Cholula on the side for more heat.