quinoa tacos

These loaded quinoa tacos are a delicious vegetarian taco recipe, featuring quinoa taco filling, bell pepper slaw, spicy sour cream, and feta!

Loaded Quinoa Tacos

Simply Nature Organic Quinoa

Simply Nature Organic Vegetable Broth

Simply Nature Organic Coconut Oil

each: cumin and paprika

each: garlic powder, onion powder, and oregano

kosher salt, divided

green onions

lime

bell peppers (we used 1/2 red and 1/2 orange)

Simply Nature Organic Spring Mix

Salsa, store bought or Salsa Fresca

Sour cream, spicy mayo,

Feta cheese crumbles (omit for vegan)

red onions, pickled radishes

corn tortillas

Cook the quinoa

In a dry pan over medium heat, add the dry quinoa and toast it over medium heat, stirring frequently. After a few minutes you&#8217;ll start to hear a popping sound; continue stirring until the quinoa just starts to brown and smell toasty, about 3 to 4 minutes total.

Immediately transfer the quinoa to a fine mesh strainer and rinse it in the sink. Return it to the pot and add the vegetable broth and 1/4 teaspoon kosher salt. Bring it to a boil, then reduce the heat to low. Cover the pot and simmer where the broth is just bubbling for about 15 to 20 minutes, until the broth has been completely absorbed. (Check by pulling back the quinoa with a fork to see if broth remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.

Prepare the toppings*

While the quinoa cooks, make a quick bell pepper slaw: Thinly slice the peppers, then cut them in half. Place them in a bowl and mix with 1 tablespoon lime juice and a few pinches kosher salt, and allow to stand until serving. If serving with spicy sour cream, stir in few shakes hot sauce to taste (or do the same with hummus for a vegan option).

Finish the quinoa taco filling

When quinoa is done, melt the coconut oil in large nonstick pan over medium heat. Add cooked quinoa and stir to combine. Add the cumin, paprika, garlic powder, onion powder, oregano, and 1/4 teaspoon kosher salt and stir. Then cook without stirring for about 5 minutes or until the bottom starts to get crispy. Remove from the heat and stir in 1 tablespoon lime juice and green onions. (Add any remaining lime juice to the bell pepper slaw.)

Serve the quinoa tacos

Warm the tortillas**, or char them by placing a tortilla on an open gas flame on medium for a few seconds per side, flipping with tongs, until slightly blackened and warm. Top the tortillas with the greens, quinoa filling, bell peppers, pickled onions, sour cream (mixed with a little hot sauce if desired) and feta crumbles. Serve immediately. If desired, serve with a side of Refried Black Beans.

https://www.youtube.com/watch?v=P75QmZ23R4w

Wondering how to make quinoa perfectly every time? Here's our master method! We've showed you how to make perfect quinoa and shared 2 tips for next level quinoa. Then, a delicious 30 minute meal using quinoa: our Loaded Quinoa Tacos!  Full recipe is below.

FULL TACOS RECIPE: https://www.acouplecooks.com/loaded-quinoa-tacos/

How to Make Quinoa Perfectly!
INGREDIENTS: 
1 cup quinoa (white, red, or mixed)
2 cups water
Kosher salt

METHOD:
1. Rinse the quinoa and drain completely.
2. Place quinoa in a saucepan with 2 cups water and 1/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.)
3. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. If desired, add additional kosher salt and pepper to taste. 
RECIPE at: https://www.acouplecooks.com/master-recipe-perfect-quinoa/ 

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How to Make Quinoa Perfectly + Loaded Quinoa Tacos

These quinoa and black bean tacos with dairy-free avocado crema are a simple and delicious weeknight dinner! They're vegan and gluten free, too. Recipe yields about 6 hearty tacos.

Quinoa Black Bean Tacos with Creamy Avocado Sauce

olive oil

red onion

garlic cloves, pressed

tomato paste

cumin

chili powder

quinoa,

vegetable broth

(14 ounce) can black beans

salt,

black pepper,

avocado,

limes,

jalapeño, deseeded, membranes removed and roughly chopped

cilantro

salt

corn tortillas (certified gluten-free if necessary)

romaine lettuce or spring greens

Optional garnishes: pickled jalapeños feta cheese

To make the filling, warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for 4 to 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly.

Add the rinsed quinoa and 1 cup broth or water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess liquid and fluff the quinoa with a fork. Stir in the drained black beans and add salt and pepper, to taste. Cover and set aside for a couple of minutes to warm up the beans.

To make the avocado sauce: Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste.

In a large skillet over medium heat, warm the tortillas in a single layer, flipping halfway. Wrap the warmed tortillas with a lint-free tea towel until ready to serve. To assemble the tacos, spread quinoa and black bean filling down the center of the tortilla, then top with a generous drizzle of avocado crema, a handful of chopped romaine and any additional garnishes you’d like to add. Eat up!

This is one of our all-time favorite recipes!!!  It’s easy to make, so it was a regular meal during our season with long commutes - my husband would make a HUGE batch of it in the beginning of the week for lunch/dinner that we could easily take to work.  And it’s delicious, so it’s also our go-to meal when we have people over for dinner.  It’s a win all around!

I've had quite a few bags of quinoa laying around and I needed Ideas for work lunch and easy dinners. The recipe is fairly simple and I thought it would be just ok but to my suprise it was really tasty! I look foward to trying your other recipies.

My husband is a big meat and potato guy, but at least once a week I make a veggie meal. Finding recipes that are satisfying for him is a challenge. Tonight he had seconds, which is the signal to me that a recipe is one to keep. We will definitely have these tacos again, without changing a thing.

I made this for our meatless Monday dinner tonight and everybody loved it. I followed as written except I didn’t add cilantro or jalapeño because of personal taste preferences. Next week I’m going to make the lentil and cauliflower tacos!

I like to start my year with a Daniel fast. It really helps me center my mind, body and soul for the year. After the craziness of the holidays, not to mention the sugar overload, it's an awesome way to put myself back into what is important, God 1st in my life, my health, and relationships. (Google Daniel fast. There are a ton of websites that explain it).
I'm always looking for new easy recipes that fit the requirements. This recipe is awesome. Super easy, super yummy, and I made a big batch so I can pull some out and make a quick and simple meal during the week. Thank you!!

I just recently became vegan at the tender age of 50 and this is the first new recipe I tried. It was delicious and I will definitely make it again. Soon!

I discovered your blog over a year ago, and my family and I have loved every recipe we have made to date.    We doubled the recipe for the quinoa black bean tacos and the leftovers the next day tasted just as delicious.  I omitted the red onion because I didn't have one on hand.  My teenage daughters love your colorful weeknight burrito bowls from your Love Real Food cookbook as well. I share your recipes with my friends when they are looking for vegan or vegetarian meals.

Our family is obsessed with these! New family weeknight favourite. Thank you!

I have just made this recipe for my dinner tonight and it was AMAZING. I love cilantro and lime together and the jalapeño heat! It tastes so good!!! This definitely hit the spot. Will certainly be buying your cookbook and trying out more tasty recipes!!! Thank you! xx

I'm obsessed with your website. This is the 3rd recipe I've made in 2 days. Cauliflower soup &amp; steel cut oatmeal were both delicious and easy to prepare. Can't wait to have this for supper! I have become a flexitarian eating a little fish, no meat and some dairy for health reasons but really love eating a plant based diet. Thanks for sharing your recipes.

I am so happy I made this last night for my family! It was a hit and we'll be making it again. It really makes me want to try your cauliflower and lentil tacos!
We served ours with feta. The avocado sauce was incredible! I wish I had read the tip sooner on making sure the plastic wrap touches the surface of the sauce when storing it - oops. Next time (because there WILL be a next time)!
Thanks for sharing!

OMG, this recipe is utterly delicious. After not so successfully experimenting with different vegetarian taco recipes, this one was the hands-down hit. Easy, healthy, flavorful. The kids loved it. Even the anti-cilantro husband loved it. It's going into regular rotation.

I just made this, and it’s better than my go to McCormick seasoning packets!! It’s so good, and it’s nice to have a yummy vegetarian option. Especially  when ground beef is difficult to find these days in my area.

Hey! I made this tonight, and we thoroughly enjoyed it! Does your estimated nutritional information include the avocado cream on the tacos?

These were amazining.  The avocado cream sauce put it over the edge, I'll be adding the sauce to other dishes.

New to eating vegetarian,  loved these tacos!  I made sourdough tortillas to wrap them in, and then used the leftovers to top a spinach salad.  Thanks for the great start to a new lifestyle!

I made the quinoa and black bean tacos tonight. They were excellent!! Thank you so much! So healthy and tasted fabulous. I can’t wait to make them for my vegan daughter and son-in-law.

We made these tonight; omg we each ate FOUR lol They were delish and went together really fast. That sauce..... gold.

This was delicious! Thank you for another great recipe!!

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The most viewed quinoa tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine