Crispy Quinoa Taco Recipe
This quinoa taco recipe uses flavor-packed, crispy quinoa taco meat that you crisp up in the oven or on the stovetop. It’s loaded with crunchy lettuce, creamy guacamole, and savory pico de gallo. And it’s so easy to make!
Servings: 4
Ingredients
For the quinoa taco meat:
- 1/2 cup dry quinoa, I use the tricolor quinoa
- 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 oil
For the tacos:
- 4 to 5 tortillas
- chopped lettuce as needed
- pico de gallo as needed
- lime juice or lime wedges
- hemp seeds for added protein, optional
- crushed red pepper flakes for added heat, optional
For the guacamole:
- 1 ripe Haas avocado
- 1/4 cup chopped onion
- 1/4 cup chopped tomato
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- 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!
Video
Notes
This recipe is nut-free.
Gluten-free: use gluten-free tortillas and tamari instead of soy sauce.
soy-free, use tamari instead of soy sauce or omit the soy sauce.
The cook time estimate is for the oven.
Nutritional information doesn't include toppings besides the guacamole, since the amount you use will vary.
Nutrition
Calories: 288kcal | Carbohydrates: 37g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 678mg | Potassium: 513mg | Fiber: 7g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 3mg