Want a plant-based dinner that is quick to make on a weeknight? Try our quinoa taco meat. It magically transforms everyday quinoa into a tasty taco filling that is bursting with southwest of flavor.
If you are looking for other vegan taco meat recipes, you'll love our lentil taco meat and our walnut taco meat.
Why This Recipe Works
- The quinoa is toasted before cooking. This will give the quinoa a nutty taste and will add depth of flavor. Once it is cooked, it will be less sticky and gummy.
- The homemade taco seasoning can be easily spiced up if you like things hot. Our seasoning is on the mild side so it appeals to everyone in the family.
- There are no beans in this quinoa taco replacement meat recipe. If you want beans, then add them as a topping.
- One skillet meal: less dish washing!
Ingredients
The ingredients list for quinoa taco meat is mostly pantry staples. Let's talk about the key ingredients.
- Seeds: We used red quinoa is for the photo shoot, but substitute with tri-colored quinoa.
- Aromatics: We used yellow onion and fresh garlic.
- Dry spices: We used chili powder, cumin, smoked paprika, cayenne and salt.
- Condiments: We used a flavorful medium chunky salsa.
- Liquids: We used vegetable broth.
See recipe card for full information on ingredients and quantities.
Variations
- In a hurry? Use leftover quinoa, 1 teaspoon of garlic powder and onion powder, and omit the olive oil.
- Don't have vegetable broth? Use filtered water.
- Don't have salsa? Use 1 cup of petite diced tomatoes.
- Don't have all the spices? Make your own taco seasoning with what's on hand, but keep the cumin.
- Can't find red quinoa? Use white or tri-colored quinoa with added tomato paste.
How to Make Quinoa Taco Meat
Gather the ingredients for the quinoa: red quinoa, vegetable broth, salt.
- Start by toasting the quinoa in a dry skillet over medium heat for 5 minutes. Make sure to stir it so it doesn't burn. (image 1)
- Rinse with cold running water and let it drain on top of a bowl while you start prepping the taco meat. (image 2)
- In a 10 inch skillet over medium high heat, heat up the olive oil, then saute the onion until soft. Add the garlic and cook until fragrant.
- Add the dry spices: chili powder, cumin, smoked paprika, salt, and cayenne pepper. Cook for a minute so the spices bloom. (image 4)
- Stir in the rinsed quinoa. (image 5)
- Add the chunky medium salsa and the vegetable broth. (image 6)
- Cover and bring to a boil over medium high heat, then reduce heat and simmer for 20 minutes covered and 5 minutes uncovered. Remove from the heat and let it rest covered for 10 minutes. (image 7)
- Add in 2 to 4 tablespoons of freshly squeezed lime juice to taste, then fluff with a fork and transfer to a serving bowl. (image 8)
- Gather the ingredients for the tacos: quinoa taco meat, guacamole, pico de gallo, avocado cilantro lime dressing, flour tortillas, and lime wedges. See recipe notes for how to make these delicious toppings. (image 9)
- Assemble the tacos, filling them with the vegan quinoa taco meat, and enjoy! (image 10)
Recipe FAQs
Yes, it is because it's a complete protein. Quinoa contains amino acids and other minerals like iron. It is also high in iron and is considered a super food.
Absolutely! There is no wheat or gluten in this meat alternative, so feel free to eat as much of this as you want. If you want to make it into tacos, use corn tortillas and check your package to make sure it is gluten free.
This meat alternative has the appearance and texture of hamburger taco meat, so it's very convincing when served in a soft taco. It is a bit spicy on it's own, but mixed with other taco ingredients it quickly tames down. This "meat" is soft and has a pleasant texture. The lime juice added at the end gives it the finishing touch.
This recipe is perfect for making ahead of time. When the quinoa taco meat is done, allow it to cool, cover and place in the fridge for up to 5 days.
Serve
Looking for more ways to serve our quinoa taco meat? Any Tex-Mex variations would be wonderful. If you want something for game night, try nachos. If you're extra hungry make large vegan burrito bowl.
If you're looking for sides to round out your meal, try our cactus salad, creamy avocado cilantro dressing and our copycat Chipotle cauliflower rice.
Expert Tips
- To get the fluffiest quinoa, cook it separately in 2 cups of liquid with ¼ teaspoon salt for 25 minutes. Remove from the heat with the lid on to rest, fluff with fork then return to the heat. Add the taco spices and salsa then simmer for 10 minutes. Remove from the heat and add the lime juice. Stir and serve.
- To save time and extra dishes, cook the quinoa with the taco seasoning, salsa and liquid.
Other Vegan Recipes You'll Love
Recipe
Quinoa Taco Meat
Ingredients
- 1 cup red quinoa
- 1 tablespoon olive oil
- ½ cup yellow onion, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoon smoked paprika
- 1 ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 cup chunky salsa, medium (like Margaritaville)
- 2 cups vegetable broth
- 2-4 tablespoons freshly squeezed lime juice, 2 to 3 limes
Instructions
- Toast the uncooked quinoa in an ungreased 10-inch skillet over medium heat for 5 minutes, stirring constantly. Pour the toasted quinoa into a sieve and rinse, then set aside.
- In the same skillet, heat up 1 tablespoon of olive oil over medium high heat until it shimmers, roughly 2 minutes, then sauté the onion for 4 minutes, stirring occasionally.
- Add the minced garlic and cook for 1 minute until fragrant. Add the spices and cook for one minute to bloom them, stirring constantly.
- Add the rinsed quinoa, the chunky salsa, and the vegetable broth, then stir.
- Cover with a lid and bring to a boil, then reduce heat to medium low and simmer for 20 minutes. Stir then simmer uncovered for 5 minutes so the extra liquid can evaporate.
- Remove the skillet from the heat. Cover and let it rest for 10 minutes. Stir in 2 to 4 tablespoons of freshly squeezed lime juice. Fluff with a fork and serve while still hot.
Assemble the Tacos
- Char the tortillas in a bit of olive oil over medium heat. Fill the tortilla with ½ cup of quinoa, 2 tablespoons of pico de gallo, 2 tablespoons of guacamole, and 1 tablespoon of avocado lime dressing. Garnish with a squeeze of lime juice and some fresh cilantro.
Video
Notes
- If you're in a hurry, use 2 ½ cups of leftover quinoa, and substitute 1 teaspoon of garlic powder and onion powder and omit the olive oil.
- To get the fluffiest quinoa, cook it separately with ¼ teaspoon salt for 25 minutes. Remove from the heat with the lid on to rest, fluff it with a fork, then return to the heat. Add the taco spices and salsa, then simmer for 10 minutes. Remove from the heat and add the lime juice. Stir and serve.
- Serve with toppings such as homemade guacamole, pico de gallo, or avocado cilantro dressing.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Rachael Nemec
I made these tonight. they were so delicious! the seasoning for me was the perfect blend. so yummy!!
Emma
Rachel, Thanks for letting us know that you enjoyed this recipe.
Kay
This is so tasty. I made this tonight and completely loved it. It willl definitely be added as a favorite. I combined it with some homemade chunky guacamole , sliced cabbage an some easy vegan nacho sauce for some burritos for dinner. I am now planning on how I may use the leftovers in some enchiladas.
Emma
Kay, We are thrilled that you loved this recipe!
Amanda
Delicious
Emma
So glad you enjoyed it, Amanda!
Charlene
This sounds good but is written up in a way that's absolutely maddening. Nowhere is there a complete list of ingredients and their amounts. Nowhere is there anything but very general comments on how to make the guacamole and pico de gallo. Of course I can figure it out or look for other recipes, but it would be so helpful to have everything in one place. Very frustrating!
Emma
We're sorry you found this frustrating, Charlene. This recipe card is only for the quinoa taco meat, and we just wanted to provide general suggestions for making the pico de gallo and guacamole rather than including whole recipes in the notes. We've edited the notes to link directly to separate recipes for pico and avocado cilantro dressing, and we hope this is more helpful.
Judy Grecco
I am on such a restricted diet, it’s ridiculous….but….tried your recipe, and it was delicious! I can’t use salsa, so I subbed it with a low sodium, low potassium spaghetti sauce, and it turned out great!!
Emma
That's a creative substitution, Judy. 🙂 We're so glad that you enjoyed this taco meat!
Heather
I don’t see where to add the vegetable broth?
Emma
Thank you for pointing out that we omitted it from the recipe card, Heather! It's been added to Step 4. We did say when to add the broth in the How To Make section as well.
Alex
The spicy flavors of this quinoa meat explode in your mouth! This meat is chewy and delicious, and the lime flavor really takes it up a notch.
Emma
It's great to hear that you enjoyed the quinoa meat, Alex. Thanks for sharing your thoughts!
Beth
This quinoa meat is soft and has the texture and appearance of real ground beef. It is quite nice, and a little bit spicy. Overall, I think it is a great alternative to meat. I like the chewy, fluffy texture and limey taste.
Emma
So glad you enjoyed this, Beth!