Crispy Quinoa Taco Recipe
User Reviews
5
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
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Servings
4
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Calories
288 kcal
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Course
Main Course
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Cuisine
Mexican
Crispy Quinoa Taco Recipe
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Crispy Quinoa Taco Recipe uses cooked quinoa seasoned with spices and soy sauce, then crisped in a skillet to mimic taco meat texture. Served in tortillas with toppings like lettuce, pico de gallo, and optional guacamole, it provides a plant-based filling that combines nutty quinoa flavors with a spicy, smoky seasoning. The recipe also includes a guacamole made from ripe avocado, lime, onion, tomato, cilantro, and optional chili, complementing the tacos.
Description
This Crispy Quinoa Taco Recipe features quinoa cooked with chili powder, garlic and onion powder, salt, soy sauce, and smoked paprika to provide a flavorful base. After cooking, the quinoa is fluffed and allowed to absorb moisture before being crisped in a small amount of neutral oil over medium-high heat. The crisping step creates a texture contrast, offering a firmer, slightly crunchy taco filling similar to ground meat.
Filled into tortillas, the quinoa is paired with lettuce and Pico de Gallo for freshness and zest. A complementary guacamole combines ripe avocado with onion, tomato, lime juice, cilantro, and optional mild chili, adding creaminess and brightness to the tacos.
The recipe accounts for dietary considerations, recommending gluten-free and soy-free alternatives. It provides options to add protein with hemp seeds or heat with red pepper flakes, allowing customization. Cooking times listed are based on stovetop and oven methods, and nutritional information excludes toppings due to variable use.
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Ingredients
For the quinoa taco meat:
- 1/2 cup quinoa I use the tricolor quinoa, dry
- 1 1/4 cups plus 2 tablespoons water or vegetable broth
- 1 teaspoon chili powder blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 tablespoon soy sauce or use tamari for gluten free
- 1/2 teaspoon smoked paprika
For crisping up the quinoa:
- 2 to 3 teaspoons neutral cooking oil generic cooking oil
For the tacos:
- 4 to 5 tortillas
- lettuce as needed, chopped
- Pico de Gallo as needed
- lime juice or lime wedges
- hemp seed for added protein, optional
- red pepper flakes for added heat, optional, crushed
For the guacamole:
- 1 avocado ripe haas variety
- 1/4 cup onion chopped
- 1/4 cup tomato chopped
- 1 tablespoon lime juice
- 2 tablespoons cilantro chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 green chili or jalapeño, minced, optional
Instructions
Cook the quinoa.
- Wash the quinoa, if you like, and set it aside. Add the quinoa, the vegetable broth or water, and all of the spices to a saucepan over medium heat. Mix really well. Cover with a lid, and bring to a boil. One it’s boiling rapidly, reduce the heat to low, and let this cook for 15 to 17 minutes, covered. Check in between, and stir once and continue to cook.
- Once the quinoa is cooked to preference, open the lid, and mix and fluff a little bit. Even if the mixture is a little wet, the quinoa will continue absorbing the moisture. Just let it sit for a few minutes before crisping it up.
Crisp the quinoa taco meat.
- To crisp on the stovetop: Heat a skillet over medium high heat, then add 2 teaspoons of the oil. Once the oil is hot, add the cooked quinoa, and spread it out in the skillet. Depending on the size of your skillet, you might need to do this in two batches. Spread the quinoa in a single layer, and cook for 3 to 4 minutes. Then, stir it again and cook again for another 2 minutes or so. Stir it again, and keep repeating (2-4 times) until the texture changes and is starting to get crispy. You can switch off the heat at this point, or cook it a little bit longer to get it even more crunchy. When it’s crisped to preference, switch off the heat.
- To crisp in the oven: Preheat the oven to 400° F (205° C). Line a baking sheet with parchment paper, and add the quinoa to the baking sheet. Drizzle the oil all over, mix well, and then spread the quinoa out into an even layer. Place the baking sheet in the oven and bake for 10 to 12 minutes, then open the oven and stir the quinoa, and spread it out again. Bake for 8 to 10 more minutes, and check if the quinoa is baked. The texture is to your preference. For crispier, bake it another 5 minutes or longer. When the quinoa taco meat reaches your desired level of crispness, remove from the oven and transfer to a bowl.
Make the guacamole.
- Mash the avocado, then add all the remaining ingredients, and mash and mix. Taste and adjust salt and flavor, and use.
Assemble the quinoa tacos.
- Heat your tortillas in a skillet or over flame until they're warm. You can also burn the edges of the tortillas over the flame. Add a good helping of chopped lettuce topped with plenty of the quinoa taco meat and, top it with some guacamole and some chopped onion or pico de gallo. Drizzle on some lime juice, and serve.
- This quinoa taco “meat” is also a great topping for nachos or pasta or salad!
Notes
- This recipe is nut-free by default.
- Use gluten-free tortillas and tamari instead of soy sauce to make it gluten-free.
- For soy-free option, substitute tamari for soy sauce or omit the soy sauce entirely.
- Cooking times noted are for oven preparation; adjust as needed for stovetop methods.
- Nutritional values are calculated without toppings beyond the guacamole, as toppings can vary.
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
37g
(12%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Sodium
678mg
(28%)
Potassium
513mg
(11%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
532IU
(11%)
Vitamin C
10mg
(11%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 678mg | 28% |
| Potassium | 513mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 10mg | 11% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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