Heat a grill or griddler (indoor grill) to medium high.

In a bowl combine zucchini and squash. In a medium bowl combine olive oil, garlic and jalapeno. Toss with zucchini and squash and salt and pepper to taste. Grill until vegetables become tender, about three minutes per side.

While veggies are grilling, add quinoa and taco seasoning to the same bowl that you tossed the veggies in. (There will likely be some residual jalapeno.)

When veggies are done allow to cool slightly and chop. Toss with quinoa and add more salt and pepper if necessary.

To make pesto, combine all ingredients in a blender and process until smooth.

To assemble the tacos, warm the tortillas by cooking on a skillet or grill for a minute or two per side or heat taco shells in the oven. Add vegetable mixture and drizzle with pesto. Add cheese if using and serve. Optional: You can top with sour cream or salsa if desired.