Quinoa Taco Meat

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This Vegan Quinoa Taco Meat is simply amazing. First, the quinoa was cooked in vegetable broth until tender. Then it was tossed with spices such as cumin and chili powder, along with nutritional yeast for yummy cheesiness, and roasted until it was golden and fragrant. 

And since this Quinoa Taco Meat was made for tacos, we decided to show you how to use it to make tacos. First, we grilled the tortillas lightly to warm them up, then added the delicious quinoa taco meat. Finally, we topped the quinoa tacos with cherry tomatoes, cucumbers, asparagus, and pinto beans. These contrasting textures will give you a creamy, crunchy, flavorful bite of vegan deliciousness. It will be hard to stop at just one taco!

Author: Sarah Leadon
Average: 5 (3 votes)
Prep Time
15 mins
Cook Time
62 mins
Total Time
77 mins
6 persons


Taco Meat
Quinoa Tacos


Place a medium-sized saucepan over medium-high heat. 
Add the quinoa once the saucepan is hot and toast it for 4-5 minutes. Stir the quinoa constantly to prevent it from burning.  
Stir in the vegetable broth and let the quinoa come to a boil.   
Decrease the flame to medium-low heat, cover the quinoa and cook it for 15-25 minutes until the vegetable broth evaporates.   
Fluff the quinoa with a fork. Partially cover the quinoa and let it stand for 10 minutes. 
Taco Meat
Preheat oven to 375 °F.  
To a large bowl, add quinoa, nutritional yeast, cumin, chili, garlic powder, onion powder, salt, pepper, and olive oil, and stir to combine.   
Spray a baking sheet lightly with non-stick cooking spray.   
Place the quinoa onto a baking sheet and spread it into an even layer.   
Bake the quinoa for 10-15 minutes. Next, stir the quinoa and bake it for 15-20 minutes until the quinoa is golden brown. 
Quinoa Tacos
Place the asparagus spears in a microwave-safe dish in an even layer.   
Cover most of the asparagus with plastic wrap, leaving one corner of the plastic wrap slightly ajar. Cook in the microwave on high for 3-4 minutes.   
Set a grill pan over medium-high heat, adding the tortilla, and grill it for 45 seconds.   
Turn the tortilla over and grill it for another 45 minutes. Repeat until all the tortillas have been warmed up.   
Arrange the tortillas in a taco stand. Add 1/4-1/2 cup servings of the quinoa taco meat to the tortillas.   
Top with pinto beans, tomatoes, cucumber, guacamole, and asparagus. 

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
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