Quinoa Taco Meat

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Several corn tortillas with Easy Quinoa Taco Meat for a healthy gluten-free vegan meal

Were you a picky eater as a kid?

I was (kind of). When it came to fruit I remember only liking canned pears (yeah, weird, I know).

Lunch was almost always a peanut butter and jelly sandwich, and dinner was often cheese and shells. If my parents put creamed corn on the table, it was a guaranteed meltdown (hated the stuff).

Desserts on the other hand? So easy to please, so long as coconut flake, cherries, or raisins weren’t involved.

Pot of freshly cooked quinoa for making vegan Quinoa Taco Meat

Another menu item I could always get behind? Tacos. My family loved crispy tacos with ground beef and lots of salsa. My favorite thing to do was mix in some corn to the filling – I know, classy move. You don’t have to tell me how refined my palate was at 6 years old.

These days, ground beef isn’t my go-to filling for tacos*. But sometimes the 6-year-old in me misses its crumbly texture and flavor.

I think you see where this is going. Quinoa makes an excellent substitution! It’s almost uncanny. Come see how.

*Note: you can learn about the origins of tacos here.

Mixing together quinoa and spices to make healthy, easy Quinoa Taco Meat

This recipe is simple, requiring just 9 ingredients and simple methods.

Prepare quinoa, season with spices and salsa, bake until crispy, devour. See? I told you it was easy.

I got the idea for this recipe when I made my Quinoa Stuffed Peppers for dinner one night and some of the quinoa spilled over in the pan and got all crispy and delicious while baking – I couldn’t get enough. That was my light bulb moment.

Baking sheet with freshly baked crispy Mexican Vegan Taco Meat
Corn tortillas stuffed with homemade vegan Quinoa Taco Meat for a gluten-free plant-based meal

I hope you all LOVE this recipe! It’s:

Extremely flavorful
& So delicious

This is the perfect filling for all your Mexican night needs: Tacos, burrito bowls (find my 30-minute recipe in our Everyday Cooking Cookbook!), taco salads, nachos, enchiladas, tostadas (also in the cookbook) – you name it, it works!

If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so I can see! I love seeing what you come up with. Cheers, friends!

Gluten-free corn tortillas stuffed with our Vegan Quinoa Taco Meat recipe

Quinoa Taco Meat

Amazingly flavorful taco “meat” made with quinoa, smoky seasonings, and salsa! Baked until hot and crispy. A healthy substitute for ground beef (just 9 ingredients)!
Author Minimalist Baker
Hard shell corn tortillas filled with Quinoa Taco Meat
4.95 from 362 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 (1/2-cup servings)
Course Entree
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days




  • 1/2 cup salsa (slightly chunky is best – I love Trader Joe’s brand)
  • 1 Tbsp nutritional yeast
  • 2 tsp ground cumin
  • 2 tsp ground chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp each sea salt and black pepper
  • 1 Tbsp olive or avocado oil


  • Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
  • Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.
  • Preheat oven to 375 degrees F (190 C).
  • Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread on a lightly greased (or parchment-lined) baking sheet.
  • Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it’s fragrant and golden brown. Be careful not to burn!
  • This quinoa taco meat goes extremely well in crispy taco shells and soft taco shells, and I also think it would be perfect on nachos, taco salads, tostadas, and in enchiladas. Dream big!
  • Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F (176 C) oven, or in a skillet on the stovetop.



*The vegetable broth infuses more flavor into the quinoa. But if you don’t have it, just sub water and adjust spices/salsa as needed.
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 half-cup servings Calories: 147 Carbohydrates: 21.4 g Protein: 5.7 g Fat: 4.5 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 415 mg Fiber: 2.6 g Sugar: 0.8 g

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My Rating:

  1. Jordan says

    Amazing! I was skeptical of how “meaty” this would taste but as a ground substitute it works perfectly – even better I would argue. The recipe is lengthy, but I do feel the finished product is worth the amount of steps you need to take to get there. Would I make this again? Absolutely. It pairs so well with pico de gallo, guacamole and veggie toppings with corn taco shells.

    • Support @ Minimalist Baker says

      Amazing! We’re so glad it feels worth the effort. Thank you for sharing, Jordan!

  2. Kate says

    We were surprised at how good this was! We have been plant-based for a couple of months and have had as many disappointments as we have successes and this was definitely a success! We will use this recipe from now on when we have tacos. Thank you!

    • Support @ Minimalist Baker says

      Yay! So happy to hear this was a success for you, Kate. Thanks so much for the great review!

  3. Laura says

    I have yet to find a recipe of yours that I don’t like! It was such a good toppping for loaded nachos. The whole family loved it.

    • Support @ Minimalist Baker says

      Ooo sounds SO delish! Thanks so much for the great review, Laura. We’re so glad everyone enjoyed!

  4. Donna says

    Thank you so much for a delicious alternative to ground beef tacos. Trying to help reduce cholesterol and eat more plant based. We gobbled them up. I will be making this again.


    • Support @ Minimalist Baker says

      We’re so glad you enjoyed the tacos, Donna! Thank you for the lovely review! xo

  5. Andrea says

    Hi, I was wondering if this could just be fried instead of baked? Does it really need that oven heat? I dread cracking up the oven in summer.

    • Support @ Minimalist Baker says

      Hi Andrea, That should work, but it might not get quite as crispy. Let us know if you try it!

      • Andrea says

        I tried cooking on a stove top and it works just fine. I made a ton of this and portioned it off into 3 separate flavors; jalapeno, chipotle and the normal taco flavor. They were all good. For jalapeno I just added diced jalapeno to the mix and for chipotle I substituted 1/3 of the chili mix for ground chipotle.

        Grilling on the stove was quicker and it came out just as crispy. No oil, just in a non stick skillet.

  6. Loryn says

    I love this recipe. The quinoa pilaf alone (before baking) is so good that I make it and eat it over braised greens with some sun dried tomatoes. Then I bake the quinoa the second night and make tacos, per the recipe. And any leftovers become taco salad. This recipe is so versatile and each iteration is delicious!

  7. Lori G says

    I made this and was not disappointed – used it for burritos – and my husband and I each had two servings – and we are folks who have always used meat in our tacos and burritos but this recipe did not leave us missing the meat. I have recommended this recipe to family and friends.

    • Support @ Minimalist Baker says

      We love to hear this! Thanks so much for the great review, Lori. So glad you both enjoyed!

  8. Sheri says

    This was so good! Used it for taco salad, and both my boys ate it up. I cooked the quinoa in my instant pot (using instructions from this blog), and then moved it to the air fryer after seasoning to get it crispy. Wasn’t willing to heat up the house using the oven on this warm evening! I lined the bottom of the basket with parchment paper and cooked at 370 for 15 minutes, stirring every 5 minutes. Perfection!

  9. Bethany says

    Would rate 10/10 if I could. This recipe is on permanent rotation at our house. It freezes beautifully so I make a double batch. I Do NOT toast the quinoa first and can’t tell the difference. I also just use water to cook. There are so many wonderful spices added that it doesn’t need it. We use it as a baked potato filling with queso or for tacos and enchiladas. Also love it for Taco salads. And I just eat it plain by the spoonful right out of the oven. On my “Top 10” recipe list for sure.

  10. Robin says

    I just finished this today. It is delicious, I left out the oil and just doubled up on the salsa and it is awesome

  11. Hanna says

    Looking forward to cooking this recipe! However, I do not have an oven- only a stovetop. What would you recommend instead? Could I just cook on the stove? Thanks!

  12. April says

    I first made this about 2 years ago and haven’t made a meat filling for tacos since. My husband and I both love it. We stopped eating meat at home and this has helped a ton! Thanks for sharing this recipe!

  13. Sharon says

    This recipe has totally rocked my world! Since going plant-based tacos, burritos & nachos have not been the same. Beans just weren’t cutting it for me. I tried this recipe today and literally ate over the kitchen counter muttering to myself “I am so HAPPY”, lol. Can’t thank you enough for sharing! Only thing I did different was using Taco seasoning in place of the Cumin and Chili powder but I don’t think that made it too far off from the recipe.

    • Support @ Minimalist Baker says

      Yay! We love to hear this! Thanks so much for the great review, Sharon. So glad you enjoy this recipe!

  14. CC says

    This recipe is genius! It takes quinoa to a whole new level. I did omit the oil and the nutritional yeast, and added a bit more taco seasoning. Very tasty. Thanks for the recipe, Dana!

    • Support @ Minimalist Baker says

      Woohoo! Love to hear this. Thanks so much for the lovely review, Rebekah! So glad you both enjoyed!

      • Heath says

        I truly could not believe how good this was. I feel no need to ever do ground beef tacos at home again! It’s flavorful, toothsome, texturally wonderful, filling, and goes great with any other taco filling (we did white onions, cilantro, lime, and a little bit of queso fresco). Definitely recommend with crunchy shells. I think the texture would have been slightly less satisfying with soft shells.

  15. Samantha says

    Time consuming process (especially with quinoa needing rinsing & drying prior to starting) but worth it! Will be on my rotation going forward. I previous was not a fan of quinoa either. This recipe has convinced me of its potential to actually taste great. Thank you MB. :)

    • Sharyn says

      This sounds fantastic! I am making a vegetarian option for a HS youth group taco potluck. I need to make a large quantity. Have you tried making this with quinoa, lentils, and black beans?? If you did, how did/do you adjust the recipe for success? TIA, I hope!

      • Support @ Minimalist Baker says

        Hi Sharyn, we haven’t tried it, but other readers have reported success with adding lentils or black beans. We’d suggest searching the comments to see what they did. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  16. Annie says

    I generally hate quinoa, but LOVED this recipe! It went really well with a crunchy taco shell, not sure if I would have liked it with a soft taco/burrito. Taco night came together in just about an hour which makes it great for a weeknight meal that is really nutritious. You can get your other toppings ready while the quinoa is cooking/baking. Excited to have this in my rotation and up my intake of quinoa!

  17. Amanda Hale says

    This was absolutely incredible. I made it just as the recipe says although I didn’t have vegetable broth so I used water and added a little butter and salt to compensate for the lack of broth. Otherwise, to the letter. I can’t believe how much this actually tasted like a ground beef taco, which I love but try not to eat to avoid red meat. Thank you for this recipe!! Will make again!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks so much for the lovely review and for sharing your modifications, Amanda! xo

      • Amanda Hale says

        I’m eating the leftovers today over spring mix and some fresh veggies. Doesn’t even need heating or salad dressing. Fantastic as-is right out of the fridge. I might even start making this each week for easy and satisfying salad lunches. Thanks again – a solid recipe.

  18. Babs says

    You’re amazing. I’ve made a lot of your recipes over the past few years, but this one inspires me to let you know how much I enjoy your work. I really love the beefy flavor of this. Thank you!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks for the lovely review Babs, so glad you enjoyed! xo

  19. Raquel says

    Delicious – even my meat eating teenage son approved! I only used half the chilli and was still spicy.
    3 of us ate the whole thing – to serve 6 would be a stretch.

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Raquel! Thank you for sharing! xo

  20. Debbie Johnson says

    I tried this for the first time today for lunch. The texture and flavour were both great. I made tacos with Navajo Fry Bread for the first time. Both were really good. I printed off this recipe to add to my favourites. I find your recipes consistently good and know I can trust them. Thanks!

  21. Michelle K says

    Thank you for this delicious recipe!! I love it!! I have made it a few times for me and my husband (he loves it too!). It is now one of my favorite recipes of all time! I add diced mango and avocado too.

    • Support @ Minimalist Baker says

      Yay! We’re so glad you both enjoy it, Michelle. Thank you for the lovely review! xo

  22. Valencia Vargas says

    Wow! This was simple, easy, and delicious! I’m vegetarian and my boyfriend is too and we both loved ot. I followed the recip exactly and made simple fajitas as an extra taco topping (red and green pepper, onion ,and mushroom) . Thank you so much for this wonderful recipe!

  23. Deborah Rubio says

    I have made this for my Vegan friend and we all loved it! Made it again for me! Great easy delicious recipe!

  24. Ari says

    Made it with your red salsa recipe as well! Soo good i loved this recipe alot. I also doubled it and it worked out perfectly 🪄✨

  25. Kathy says

    This is the best!! I’m vegetarian but my family isn’t. We also have a dairy issue. Finding a recipe that everyone gets excited about is rare. Everyone devours it! I quadruple the batch for 4 people and it’s gone in 2 days! This is super yummy on a breakfast tostada with a poached egg on top.

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad everyone in your family enjoys it. Thanks so much for sharing, Kathy!

  26. Leah says

    Yum, yum, yum!!! I didn’t have salsa on hand so I made your basic salsa recipe and it was all very tasty!

  27. Trina says

    I made this tonight to use tomorrow. I was out of chili powder so used some taco seasoning that I make a big batch of. I also doubled the seasonings. It is so good. I keep nibbling at it as I wait for it to cool down. This “meat” is a keeper.
    Thank you

    • judith l long says

      This is a super great recipe I added a handful of unsalted pumpkin seeds and walnuts diced to the mix in fact I made one batch the regular recipe and one with the nuts and seeds to feed my family this week ! Winner winner ! Thank You💜

      • Support @ Minimalist Baker says

        Amazing! Thanks so much for the lovely review and for sharing your modifications, Judith! xo

  28. Joanne Klemow says

    I love this recipe and make it quite often I use it in tacos burritos stuffed peppers and nachos

  29. Ellen says

    I put quinoa tacos on the menu this week and my husband was very sceptical about it (he hates quinoa). I told him I wanted to try a new recipe and I was just going to make it and when he didn’t like it he could tell me how terrible he thought it was. Well I made it tonight for dinner and he had to eat his words! It was so good!! This is my greatest triumph. 😆

    I also wonder if this recipe might be tweaked to make vegan sloppy joes? 🤔

    • Support @ Minimalist Baker says

      Yumm! Thanks for the review, Ellen. We have a lentil sloppy joe recipe HERE, and we haven’t tried sloppy joes with this quinoa taco meat, but it could work. Let us know how it goes if you try it! xo

  30. Candia W says

    I made this tonight and I love it. I didn’t have tri-colored quinoa, so I just used regular quinoa. I gave it to my five year old, and he is super picky but also loved it. Now, I can do Taco Tuesday without being left out.

  31. Paula says

    This recipe is just so good there are no words. I love tacos and this is the perfect addition to all my other veggie ingredients. Love it!!

  32. Jeff says

    Made this for the first time and it was awesome! I made the recipe exactly as prescribed and had in the oven for about 35mins. I made nachos and wanted a beef substitute, this was SO GOOD!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Jeff! Love that serving idea too. Thanks for the lovely review!

    • Donna says

      Made it exactly as the recipe said. Delicious! Being new to a vegan diet, recipes like this make it EASY. I do wonder how it would taste using taco seasoning…..

      • Support @ Minimalist Baker says

        Amazing! Thanks for the kind review, Donna. Let us know how it goes if you try it with taco seasoning! xo

  33. Janice says

    My picky and meat eaters alike love this. They ask for this many times now. Thinking of trying this in stuffed peppers
    Thank you

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad everyone enjoys it. Stuffed peppers would be great! Thanks for the lovely review, Janice! xo

  34. Elizabeth says


    I’m new to the plant-based diet thing, and prepared plant proteins don’t agree with me, this was great for when the rest of the family had traditional tacos.

    I omitted the oil, and replaced it with a non-stick olive oil spray (doctor’s idea not mine). Served on a whole wheat tortilla, with chopped onions, cilantro, and a dab of guacamole.
    Thank you!

  35. Shannon says

    This recipe is incredible! I can’t go a week without making it for taco night. I use leftovers in the morning to mix it into scrambled eggs or sprinkle on top of avocado toast. Thank you!!!

  36. Lacey says

    I’m working on transitioning to plant based and it’s hard while I’m still getting used to it. Nothing tastes like what I want and expect. It’s always a little disappointing. This taco “meat” was not. I was shocked at how delicious and satisfying it was. This will probably be my new favorite thing. You made my day. I can’t wait to share it with my non plant based friends because I know they’ll love it too.

  37. Emily says

    Five stars! Just served this to my family of four and everyone gobbled it up. My husband (an omnivore) declared it delicious and my picky six year old made me promise to make it again.

  38. AA says

    I’m obsessed with this recipe. My boyfriend hates quinoa but will eat it only if I make it this way. Use it for tostadas and enchiladas. Nachos will be next! 😊

  39. AmyO says

    Excited for this plant-based taco meat that doesn’t rely on “fake” meat products (which my family dislikes). Bonus- I have a huge bag of quinoa lurking in my cupboards and lots of veg stock in the freezer. I made a double batch, used at least 2x as much salsa as called for and added diced red peppers that needed to be used up. We thought it was on the dry side (guess we like our tacos more “saucy”) so stirred in more salsa at the end. Next time will add a can of black beans or some frozen corn, maybe some chopped onion as well. Yum! served in tortillas with lettuce, tomato, avocado, pickled red onion and cheese.

  40. Elizabeth Galloway says

    This went beyond my expectations! I did 9 servings for 4 people and we had enough for a taco “salad” the next day. I subbed Better Than Bouillon Beef stock in the quinoa as I didn’t have veggie on hand and it was great. I also cooked an additional 15 minutes as my baking pan was pretty full and it wasn’t as crispy as I’d like. The kids LOVED it. Next time I might prep the Quinoa the night before so it’s a bit of a faster mid week recipe and have some vegan sour cream on hand ;-) We used both hard taco shells and soft. Thank you for this!

  41. Jess says

    Walk, don’t run, to your kitchen and make this today. I added a can of black beans and used it to make nachos with a sharp cheddar, avocado and tomatoes, cotija and roasted pumpkin seeds. Amazing! Trying it with tacos this week.

  42. Summer B says

    I’m trying this out tonight. I’m a semi-newbie to plant-based cooking and I cannot wait to try this out tonight for our taco salads. I’ll be sure to come back and give a rating & my thoughts! It sounds great. :)

  43. Michele says

    I’m on an SOS free plan (no salt, oil, sugar) and this recipe was outstanding even with omitting the salt. It’s flavorful, the texture is perfect, and my kids loved it too! This is a new staple recipe, thanks!!

  44. Julie A says

    Five Stars!!!! I made this for a dinner that included a vegan and non-vegans. I made a traditional ground beef and the quinoa. Of course the vegan raved about the quinoa filling so everyone tried. we all actually like the quinoa better than the traditional ground beef!!! for the non-vegans, the meal became more vegetarian as we used traditional cheese. we all loved them best with guacamole! The cream guac and the crispy quinoa were the perfect compliment to each other.

    • Kathy says

      Wow! This is absolutely delicious! I followed the recipe exactly but added frozen corn and black beans. I am the only veg in the family but this is a new favorite of everyone. We literally ate it for breakfast, lunch, and dinner. Day after on a tostada shell with an egg and scallions…perfect way to start the day!
      Thank you!

  45. Kristen says

    I discovered this recipe about two weeks ago and have made it *3* times since then. My meat eating husband loves it in burritos and tacos and I have been eating it with just tortilla chips. It is so filling, delicious, hearty and the perfect texture. We used pre-mixed taco seasoning but otherwise followed the recipe exactly. We have been mixing it with the vegan queso from the cook book. I’ve started freezing batches of quinoa just so I can add the seasonings and pop it in the oven whenever I’m hungry.

    Your recipes are amazing! Thank you so much for making it easier for plant based people like me to live our lives and still have amazing food!

    • Support @ Minimalist Baker says

      Amazing! We’re so glad you both enjoy it! Thanks so much for your kind words and lovely review, Kristen =)

  46. Donnell miranda says

    This is my go to recipe! We love it. When we have “haystacks” and go to friends they always want me to make this. Love all your vegan quick recipes. Thank you for sharing😊👍🏻

    • Support @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Donnell. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Sharon hagan says

    This was the absolute BEST version of meatless taco meat I’ve ever tasted!! So easy and dii oh es nor taste much different than beef. This will definitely be a weekly recipe for me!!

  48. TJ says

    I have made this twice now and we really like it.
    The first time I was being lazy and just pan fried it like a couple others had done. We used that one for nachos.

    The second time I made it I used Ancho Chilli powder and used the oven (as the recipe directed). I definitely prefer it baked in the oven. This time we used the filling in tacos. We heated up some refried beans and spread that on a soft tortilla shell and wrapped that around a hard shell which we filled with the quinoa taco filling.

    Thank you for the recipe. It was very good.

    • TJ says

      Actually, I forgot to mention that I reduced the cumin by half because I really don’t like it that much. Which leads me to a question.
      Since I usually halve the cumin in recipes, I often find the food is missing ….something. It didn’t happen with this recipe but it did with the Stuffed Poblano Peppers on your site. What would you recommend to replace the missing cumin? Maybe a bit more of the other spices in the recipe?

      • Heather says

        I JUST made this, sans the whole salsa jar (I only use a little ever) but HOLY YUMMM! I DO like it a little spicier? So I added:
        ⅛ tsp red pepper flakes
        ½ tsp oregano
        ⅛ tsp cayenne pepper
        ¼ tsp paprika
        I made it with some sauteed veggies on tortillas for dinner with black beans (with habanero cheese) and it was absolutely perfect! ( my daughter had regular cheese)

        I’m preparing my breakfast with this and the left over veggies, and a few eggs. Lunch will be this, lettuce, peppers, avocado for a quick pick me up!

        Thanks for this!!!

  49. Julie Pellow says

    Hi Dana,

    Love your website and recipes!! I was looking at the Quinoa Taco Meat and was reading how you did not like fruit except canned pears as a kid. I haven’t met or read about anyone else that didn’t like fruit. My youngest son is in that category. The only fruit he likes is cherry smoothie. Fortunately, he eats his veggies. He’s nine now but I’m wondering as you got older if you started liking fruit or if you still dislike it now. Just curious. I have him try fruit periodically and he wants to gag pretty badly but I keep hoping that will improve.

    Thanks and keep up the great recipes!!

    Julie Pellow

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Amazing! Thanks for sharing, Julie! I absolutely LOVE fruit now! I eat so much! Our palette definitely changes as we grow older!

  50. chris david says

    We tried this recipe with beck and bulow buffalo meat. the taste was yummy delicious output came and my kids are really liked the recipe.

  51. Judy Jones says

    Have just made this and it’s unbelievably tasty – who knew quinoa could be so yummy? Followed instructions to the letter and it’s perfect! Currently feeding spoonfuls to my little one who seems rather taken with it too!

  52. Cary Jensen says

    My wife and I loved this. We used it for taco salad the first night and had enough left over for nachos the next. It’s a keeper!

  53. Lauren Mellon says

    Hi. I’m excited to try this one. Is the nutritional yeast necessary or is there a sub I can use. We aren’t vegetarian if there is a dairy/meat sub. Thanks!

  54. Echo says

    Hi Dana,
    I’m currently working on making some freezer postpartum meals. This is a huge staple in our house, and I was wondering if you knew if it freezes well or not? I tried looking in the comments but wasn’t finding an answer.


  55. Amanda says

    I made this recipe just as written and it came out perfectly! I almost skipped the oven part because I thought that sounded like so much more work but I am glad I didn’t skip it because I really think it “made” the “meat”! After baking, I mixed in a can of black beans and served it on taco salad and my meat eating partner loved it! This is definitely going to be a go-to recipe for me! Thanks!

  56. Cara says

    I loved this and so did my kids and husband! It is a perfect substitution for our vegan taco night. I did modify it so that it took a bit less time to prepare. I used a taco seasoning packet in lieu of the spices listed. Also, I cooked the quinoa in a large sauté pan then added the oil and browned it on the stove top instead of baking it. It tuned out beautifully! I’m so glad to have a vegan recipe that my whole family will eat!! Thank you :)

  57. Kari Greczek says

    This is the only type of taco “meat” my kids will eat on Taco Tuesday! They get so excited for it and ask for it on days when it isn’t Tuesday, haha. My whole family likes it more than the veggie crumbles, turkey or beef. This will always be in my recipe box. Thank you so much for creating such an awesome recipe!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad your family enjoys it, Kari! Thanks so much for the lovely review =)

  58. Emi says

    Wow! This was SO good. My husband ate the most of it and said it was his favorite quinoa he has ever eaten. I didn’t even have chili powder and it was still great. I put it in the oven. Turned it off at the half way mark so I could take a quick evening family bike ride and when we got back it was perfect. Thanks for another great recipe!!

  59. Steve Dunnington says

    would very much try it. However, quite a lot of prep time and a ton of energy resources to make something that otherwise could be done in 1 fry pan with actual ground beef or even turkey.

    • Jake says

      I think this review is about worthless. “Would very much try it” insinuates that you haven’t. To say you could easily make it it 1 fry pan with beef or turkey is absolutely true. However, it also absolutely undermines the whole point of it being vegan. I’m not even vegan, and I understand that. It’s not fair to the creator of the recipe to hypothetically dissect it, and miss the entire point of why it was created in the first place.

    • CastleDark says

      hey Steve, i know it probably takes too much energy for you to read the other comments and moderations but one says he/she cooked quinoa in a pot on stove then when quinoa was done, threw a sachet of taco seasoning in with the spoonful oil & stirred on stovetop in same pan -instead of baking in oven. Still came out yummy apparently. AND still nourished the family with high protein, all 9 essential amino acids, high fibre, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. Which is HEALTHIER CHEAPER & FASTER than cooking your poor sad dead animals.
      PS…a decent person would give Minimalist Baker the respect she DESERVES which she has EARNED with this amazing site and her incredible recipes mate.

  60. Carlie says

    This recipe has quickly become a staple in my house! I’ve made it probably 5 times since a coworker sent it to me a couple months ago. I’ve experimented making it with different types of salsa and it always comes out amazing. Can’t recommend this enough!

  61. Xiang says

    Delicious texture, slightly crunchy and crumbly. Mildly spicy and delicious in a taco-style salad. Great meal-prep option!

    Photos of my recreations on IG @veggieandvice.

  62. Jg says

    I asked for a little direction but it’s a popular site so no help. Have a tomato allergy and made it without salsa. Cake out tasting like baked quinoa with cumin. Was a complete waste of time. I’m heart broken

    • Support @ Minimalist Baker says

      We’re sorry to hear it didn’t turn out well! We make an effort to get to every comment, but it is not always an immediate response. Please see our reply suggesting alternatives on your previous comment.

  63. George Doucette says

    Thank you I’ve never utilized quinoa in that way. Added a little cauliflower and sweet potato and I know have tacos back on my menu!!! Thank you!!

  64. Katelyn says

    This was incredible! I didn’t realize how much I missed the taste of taco meat (since becoming a vegetarian) until I tried this recipe. SO GOOD. Will definitely make again.

  65. Eryn says

    These are so frighteningly similar to taco meat. How? It’s incredible. I used red quinoa, so the resemblance was truly uncanny. We made this in advance and brought it with us car camping. Made a perfect campfire meal!

  66. Maryann Root says

    I’m new to this Plant-based Way of Eating. This was excellent! I loved it. When eating my Taco salad, I mixed the “meat” with black beans, already seasoned with jalapenos & lime. Delicious.

  67. Mary says

    This has entered my regular recipe rotation. I have made it without the broth to lower sodium content. I have also used many different salsas with good results. It is a fast, versatile ingredient. Most recently, used as a pizza topping.

      • Kim says

        I love this recipe. It’s not often I find one I don’t have to tweak. My only changes being more seasoning and the addition of a bit of liquid smoke. I’ve made it both with nutritional yeast and parmesan cheese. Both work well. This is my go to for vegan chili. As such it’s unwittingly fooled meat eaters before. Thank you so much.

        • Support @ Minimalist Baker says

          We’re so glad you enjoy it, Kim. Love that idea of adding to chili. Thanks so much for sharing!

  68. Caitlin says

    If I have pre-washed/rinsed quinoa, do you recommend still rinsing it so that it’s damp before toasting?

      • Luci B says

        This sounds amazing! I’m just wondering if I have to use the oil, or will it still crisp up without it? Thanks so much for all your fabulous recipes! Whenever I’m looking for new recipes or ideas I always check Minimalist Baker first!

        • Support @ Minimalist Baker says

          Aw, we’re so glad you enjoy our recipes, Luci! We think it might work, but we haven’t tried so can’t guarantee results. Let us know how it goes!

  69. Rebecca Young-Joines says

    Wow! This is soooo good! I love it and even my carnivore husband prefers it to hamburger. I’ll definitely be making this over and over again :)

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you both enjoy it, Rebecca! Thanks so much for the lovely review!

  70. Samantha says

    Such a yummy recipe! I used black quinoa and it looked just like ground beef and was super flavorful. I used the max time for cooking and baking and it came out perfect. Easy, simple, healthy, delicious!

  71. Sierra says

    Yummy! Definitely going to make this again, would be great for a weekly meal prep option! Easy and flavorful, had it on charred mini corn tortillas with avocado and a quick pico salsa. Scooped some up with plantain chips too! I’ll put it on a salad tomorrow for lunch with fresh tomatoes and mango 😋

  72. Michele Tessari says

    This is the taco recipe I have been looking for!! I think I have made them all, but this is it! Thank you so much! It’s delicious! I will make it over and over. 👍

  73. Gigi says

    I love this recipe! Well, I’m pretty sure I love every recipe of yours that I’ve tried so far, but this one I make frequently. It’s the only way I can get my husband to eat quinoa and actually like it ;) Instead of the salsa, I usually just add diced onions, tomatoes, garlic and a squeeze of lime. The quinoa I’ve made with chicken stock or just water, but today I finally made it with your homemade vegetable stock, so good! Thank you so much for this recipe!

  74. Jessica says

    These are a total staple in our house. Been making it forever now and figured I should go back and rate it so others know how stinkin good it is!!!

  75. Allison R says

    10/10! You made a quinoa lover out of me with this recipe.

    Followed this receipt to a ‘t’ and it turned out so fabulous. I had it in a vegan taco salad bowl and used leftovers to make nachos. YUM! Will be making this over and over and ditching the imitation plant based meats any time I make Mexican at home. Thank you and keep these beautiful creations coming. :)

  76. Jen says

    I made this recipe following directions as written. Absolutely fabulous! Even the meat eaters in the house said it is a recipe to keep. It’s never easy trying to satisfy everyone but this recipe had the right blend of texture and flavors to make everyone happy. Thank you for he great recipe!

  77. Madison says

    I have been using this recipe for years now and I’ve gotta say that I absolutely love it! I’ve used it in so many different varieties of recipes and it’s delicious no matter how you use it. It stays great for leftovers too which is awesome! The only thing I’ve wondered is that I need more liquids to get the quinoa to cook fully. I’ve always wondered if it’s suppose to be fully cooked or more on the chewy/crunchy side. Anyhow, I give this recipe a 5 star because its easy to make and goes well for many dishes. A meat-free taco meat everyone will love!

    • Support @ Minimalist Baker says

      Thanks for sharing, Madison! Hmm, and we assume you are rinsing the quinoa? It should be fully cooked, so we wonder if it’s a slight variation in the stovetop temperature?

      • Madison says

        Hello, I never noticed your comment until now! I never knew what the issue was, but after doing some research I discovered it could be the elevation. I live at almost 10,000 feet so I am thinking it requires more liquid. It’s still so amazing and this recipe continues to be a game-changer for me!

  78. Lynn says

    First time I’ve made this and as I slowly make my way to a plant based diet, this was just perfect., who knew quinoa could be so tasty?Will definitely make again maybe adding walnuts for extra protein.

  79. Rene says

    This is my go-to meat substitute on most Mexican food nights at my house. I love the texture and the seasoning. I used to use a tofu recipe, but I found myself not feeling well after eating it. This recipe was a game changer for me. It gets the closest to what I miss from my childhood days of eating taco meat. My husband loves it too, and my young kids (4,6, and 8) will eat it without complaint when I add a little to their tacos. Thank you for the recipe!

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoy it, Rene! Thanks so much for the lovely review!

  80. Yael says

    My kids have been begging for nachos for dinner, and I decided to take a chance on this. Topped the nachos with the quinoa, beans, cheese, guacamole, and vegan sour cream. It was a huge hit with my kids, my sister’s kids, and my picky husband!! Followed the recipe exactly except substituted smoked paprika for the chili powder since the little ones don’t do spicy. Will be making again for tacos!

  81. Frank says

    We have made this a few times, we LOVE IT! Tonight were putting it on our Vegan Nachos. Thanks for this awesome Recipe!!

    • Sarah says

      This was amazing!

      I doubled up on the recipe so I could get a few meals out of it. I will say I went more heavy handed on the cumin because I love cumin, and the chili pepper as well. Other than that I just doubled the amounts of everything and it was perfect. I also added a tiny bit of smoked paprika and chilli pepper flakes- I like it spicy.

      Night one, I used this in lettuce wraps and night two I used it in stuffed peppers, so freaking delicious!

    • Catharine says

      Can I used store-bought taco seasoning instead of using the seasoning in this recipe? I have two packages in my pantry and I want to get rid of them.

  82. Anne says

    I’d love to hide some veggies in this recipe. If I were to add finely chopped/grated zucchini and carrots should I saute before adding to the quinoa or add to quinoa raw before the baking step? Looking forward to trying this recipe!

    • Support @ Minimalist Baker says

      Love that idea, Anne! We would suggest sautéing it first. Let us know how it goes!

    • CastleDark says

      just a thought for you hun…u might wanna wring out the grated zucchini & carrot before adding it maybe? i only offer this suggestion cos i ruined a vegan quiche once adding fresh grated zucc & carrot. i thought it would be a great addition… but the base just went soggy… cos my grated veges held way too much water. tried it again different day & wrung out my veges in a nut milk bag and it worked like a charm.

  83. Samantha says

    Wow! We made these today and even my 13 year old who “hates” quinoa loved it! Thank you so much! FINALLY I found a quinoa recipe both of my kids like!

  84. Francesca says

    I just realized I don’t have quinoa on hand – do you think I can make it with rice? THANKS!

  85. Hannah W. says

    I’ve been cooking with quinoa for awhile now and this is by far my favorite quinoa dish. I made this for dinner and it was enjoyed by my 14 year old who doesnt like quinoa. Will definitely be adding this to my regular rotation. We added black beans for a little extra filling and made burritos. I’ll probably use a little less chili powder next time to cut down on the spice but other than that it was delicious. Will be making this again!

  86. Genevieve says

    Thank you for the recipe, mine doesnt crumble like i see on the recipe. Its all stuck together. What did i do wrong? I made a double batch, could that be why?

    • Support @ Minimalist Baker says

      That could be! We’d recommend spreading onto two baking sheets next time to see if that helps.

  87. Rebecca says

    We had this for dinner last night – fantastic that it’s all pantry ingredients and it was delicious! I used smoked paprika rather than chili powder as I was already using a spicy salsa but otherwise made as listed. I think I’ll make another batch and freeze. thanks!

  88. Joanne says

    This is just “wow”. After a couple of not so successful plant based meals recently, I was starting to think I’d lost my touch in the kitchen. Was a bit sceptical about this recipe, I mean, come on, how can it be like ground beef, right? Well I don’t know, but it is amazing! My partner loved it so it’s another one for my small but successful repertoire. I used the tri colour quinoa and it looks great. We had it again the following night over a baked potato 😋
    Thank you!

  89. Kristina says

    Hi. I’m planning to make this, along with some roasted cauliflower to go inside tacos. Any recommendations for types of sauces that would pair well? Preferable I’d like to find a pre-made sauce that I can find at the store

  90. Lisa says

    I cannot believe how delicious this is! I have always hated quinoa, but I needed to make something for a big taco and burrito dinner I was planning and I stumbled across your recipe. And I’m so glad I did. I have made this several times since then, and it is always a hit. Mine doesn’t come out quite as dark as in your picture (because I use white quinoa), but that doesn’t matter to me – it’s the great flavor that counts. Thanks so much for a great recipe :)

  91. Sara says

    Wonderful recipe. I used a black bean and corn salsa and I think next time I’ll add some extra black beans and corn as well. I used 1/2 chili pepper 1/2 chipotle chili pepper seasoning for the smokiness and it had a great flavor. I love that this made enough to feed two people (who ate way more than then needed to) and I have enough for a couple of lunches too.

  92. Karen C says

    I have nothing to add that hasn’t been written over and over! These are the BEST taco fillers. I have tried many and these are tops. Followed exact recipe. Thank you for this!!!

  93. JennyRD says

    Wow! I’ve had this printed for a while now and man, what was I missing! As a family going plant-based, this was a big hit among all family members. I already had white quinoa in the fridge from a nights dinner early in the week–worked great as a way to use those leftovers! I added more nutritional yeast as we love its cheesy flavor.

  94. Diana says

    Made this for my daughter who eats vegan, she loved it and I did, too. Really good seasonings. Thank you for posting!

      • Veggie Gal from Buffalo :) says

        I just made this tonight. So good! I made tacos with this but I also added a bit to my salad with crushed corn tortilla chips. It was awesome. Thank you for the recipe!

  95. Debra Ledsham says

    This is amazing! I did a slight variation- added 4 oz of mushrooms and 1/2 cup of walnuts that had been mixed together in a food processor. I have been trying began taco meat recipes for a while and this tasted the best! Thanks

  96. Silke says

    Loved the recipe! Both my husband and I actually liked it better before we baked it. We’ll simply skip that step in the future. Such a delicious and easy alternative to the traditional beef. Thanks so much for an amazing recipe!

  97. Roz says

    My son actually sent this recipe to me because I am vegetarian. Since then I can’t get enough of the recipes from this site. I make this dish all the time. It is spectacular! It also freezes really well. Making it later today!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Roz. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  98. Rachel says

    This recipe is amazing! I definitely won’t miss ground beef tacos thanks to this recipe. I did have to bake it longer to get it crumbly enough, but that may just be my oven.

  99. Liz says

    Hi! We really liked this a lot, though I did change it up a bit. I forgot to add the salsa, and I left it in the oven after I turned it off, since we weren’t quite ready to eat. It didn’t burn at all, but was quite nice and crispy.
    My mom taught me to make taco filling by mixing the seasoned ground meat with refried beans, she said she learned to do this from a Mexican family while living near the border as a child. So, fearing the crispy quinoa would spill all over the place, I mixed it with a can of fat free refried beans. Wow, was that ever yummy! You can add water as needed to reheat this mixture. It tastes just like the ground meat/beans taco mixture I used to make for many years. We’ve tried all kinds of taco fillings since going WFPB, but this is by far the best, and will be my go-to from now on. Husband loved it, and he’s not a quinoa fan. Daughter approved also, said its better than the than the mixture she made with Gardein soy crumbles recently. Thanks you for a great recipe. Now to try your stuffed peppers!

  100. Stephanie says

    OMG! This was absolutely delicious! I followed the recipe exactly as listed, except I used Garden Fresh salsa, with total bake time of 30 minutes. Whole family loved it! Definitely back to Taco Tuesday in our household!! Thank you for sharing!!

    • Support @ Minimalist Baker says

      We’re so glad your family enjoyed it, Stephanie! Thanks so much for the lovely review!

  101. Kelly says

    This recipe is unbelievable! This has become a staple in our house. Even my meat-loving husband prefers this to regular ground beef tacos. We always double the recipe so we can use it for salads later in the week. We usually make an avocado creme to add along with some feta for our tacos. AMAZING!

  102. The Reluctant Gourmet says

    Where have you been all my life, quinoa taco filling? The recipe is easy enough that even a hit-or-miss cook like myself could pull it off. I made this tonight AND LOVED IT. My whole family loved it, including our carnivorous five-year-old.
    Ground turkey who?

  103. Laura says

    So much better than any of the latest meat substitutes! Loved it; added refried beans and made a delicious burrito on a low carb wrap! The seasonings were perfect!

  104. Jami says

    This recipe was amazing! My whole family loved it! I did leave out the salt and added some black beans after baking! This will be my go to for tacos from now on!!❤️

  105. Jesse Cheadle says

    I have to cook tacos for vegetarians, vegans and gluten free individuals. Will this recipe satisfy all 3 categories of people?

    • Support @ Minimalist Baker says

      Yes, just make sure the vegetable broth, salsa, and chili powder don’t have any ingredients added that wouldn’t comply (such as wheat). Most products don’t.

  106. Vanessa says

    Yum! Healthy and delicious even just by itself. I used tomato paste instead of salsa and didn’t have any yeast but it tastes crunchy and amazing. Thanks for the idea :-)

  107. Cynthia says

    Aside from being way too salty this was very good, perhaps I should have used salt free broth. I ended up adding another 1 cup of cooked quinoa to the mix prior to baking it and it was still a too salty. I tried it on top of nachos which I enjoyed even with all the salt. I am hoping my kids will like it too… the jury is still out as my newly vegetarian daughter went to bed early tonight.

  108. Anna says

    Fantastic recipe! My Mexican food loving husband and my toddler both asked for more! Subed the salsa for fresh tomato and onion with a little garlic the way my abuelos makes it with ground beef and it was perfect.

  109. Robin says

    This recipe will now be our go to recipe for tacos and taco salads! My family loved it! I added tri-beans to the mix and omitted the yeast and it was delish!

  110. Mary says

    I made a couple of small substitutions; beef broth instead of vegetable broth and parmesan cheese in place of the yeast. This was delicious in burritos and we’ll find lots of ways to use the leftovers! Great recipe, thank you.

  111. Cheryl says

    1.I made this with a few changes…used my own veggie broth from fresh veggies no salt
    2.Used my own taco seasoning with no salt
    3.canned tomatoes and added basil oregano, pinches

    • Karen Hilliard says

      Hi Dana,
      I just finished making this and oh my dog when I looked at it in the oven, it looked like ground beef.
      The only thing is I was so excited to get my IP going, I forgot to toast my quinoa!
      It’s delicious and I can hardly wait to try it in a taco or as others have said, many other things!


  112. Maggie says

    We have been phasing out meat for a more plant-based lifestyle. We struggled to find a good substitute for ground turkey tacos- until we found this recipe! Amazing! My three young boys were wary at first but before I knew it, they had devoured first and second helpings.
    I’ve also used this on salads and nachos (on the menu tonight!). Very versatile. And it makes me feel good to serve my family healthy food that tastes great. Thank you for sharing!

  113. Maureen says

    I finally found a winner. This was delicious. I’m done looking for taco replacement recipes because this is it!!! Thank You!!!! The only thing I did differently was follow the instructions on the Lundberg’s Quinoa packet to cook the quinoa. I did use broth and toast the quinoa as you suggested. I can’t thank you enough.

    • Maureen says

      I didn’t see the star rating when I left my comment of how delicious this is and how I’m done looking for taco replacement recipes because this is the one for me. 5 STARS

  114. Kristin says

    This was soooo good. I made a double batch with a can of fire-roasted tomatoes instead of salsa, and some taco mix from our farmers market. Everyone loved them on tacos and we can’t wait to use it on nachos!

  115. Tyana Dotterer says

    I make this mostly for tacos tuesdays but I have been using it to create other food dishes. It is so delicious and healthy! Thanks for this recipe I share it with every vegetarian I come across!

  116. Jen says

    This is one of my favorite Minimalist Baker recipes! I made a large batch of this and prepped tacos then added black beans to the leftovers to make stuffed red peppers. So good! I love this ground meat substitute! I’m curious to explore using it for a copycat PF changs lettuce wraps recipe with a soy sauce substitute made with coconut aminos where I usually use ground chicken.

  117. Sheri Palmer says

    Yesterday I hosted a ‘Healthy Eating’ workshop and this Quinoa Taco Meat was a hit!! I did use the pressure cooker to cook the quinoa. I forgot to get a picture of the prepared vegan taco meat but wanted to share it vanished and everyone commented on how good this was. Thank you for a great recipe! Adding to my list of FAVs to share with clients :)

  118. Dash says

    Hi! I have a microwave convection oven which doesn’t allow for a large surface on which to lay out the quinoa. Would this recipe still work? Or is it be possible to make this in a cast iron pan?

  119. EML says

    I followed the instructions step for step and this turned out delicious. Perfect way to get the usually bland quinoa more flavorful and the crispy-ness? Yum! I served as the based of a burrito bowl and it was very filling with beans and veggies. Thank you MB!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Marissa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  120. Laura says

    This recipe is delicious! I’ve made it a couple times now. I alter it just a little by chopping up an onion to add to the mix for the oven. Instead of salsa, I chop up a fresh pepper and/or add some chopped tomatoes. This time I did half a can of Trader Joe chopped tomatoes. Near the end of the oven time, I mix in some freshly chopped garlic. I also like to top with black beans, chopped cilantro and lime juice. Thanks for the recipe!

  121. Dawn says

    I was VERY skeptical and had low hopes for these. I thought they would be too carb. heavy and not as flavorful as meat. I was wrong; they were great!

    I used verde salsa and put guacamole on the tacos. These are definitely going into the dinner rotation.

  122. Joann Ravida says

    I had great expectations and wasn’t disappointed! Even my husband loved it. Thanks for the great recipe!

  123. MMH says

    This was outstanding! We had it on whole wheat pita bread with guacamole, shredded cabbage, diced tomatoes, and black and green diced olives. And some cucumber salad. Hearty, delicious, umami!!!
    My husband said it’s the best dinner we’ve had since we started our plant based diet a month ago. Many thanks!

    • Support @ Minimalist Baker says

      Hi Andrea, another reader mentioned she makes an oil-free version in the Instant Pot. So it might work. Let us know if you give it a try!

  124. Natalie says

    I’m going to start out by saying my expectations were low…however, this was freakin’ fantastic!! Will totally make again!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Shelton. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Bailey says

        This was amazing! I just made this tonight and am obsessed. I’ve been eating taco salads like crazy with meatless crumbles and wanted a healthier option. This satisfies and is absolutely a new staple for taco night. Thanks so much!

  125. Travis G says

    I’m a meat eater trying to reduce my consumption or by some miracle completely get rid of using meat in my meals. I love tacos/Mexican food and beef is obviously a usual staple and I’m picky about the texture and flavor that it gives. This recipe is better than I thought it would be!! The veggie broth had me doubting because it contained carrot juice and that’s usually a turn off for flavor. Not saying I don’t like carrots but not typical in most of my Mexican dishes and tends to intrude it’s flavor when not desired but by the time I was done, well I couldn’t tell and tasted delicious. If you’re a typical meat eater looking for a veggie substitute for Mexican entree’s, this definitely will work! Awesome recipe!!

  126. Debbie says

    Have been looking for good plant-based recipes and this checks all the boxes. Good source of protein, easy to make with items on hand and tastes great!

    • Support @ Minimalist Baker says

      Agreed! Thanks so much for the lovely review, Debbie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  127. elise dunne says

    Hi! i really want to make this recipe, however i have an allergy to quinoa. (it sucks, especially as a vegan!) would any other grain work in its place? what would you recommend?

  128. Lisa Bosshard says

    Outstanding hit with my family last night for dinner! Everyone loved it and it made enough to still have lunch for today. Spices were spot on and I loved the roasting/crunchiness it gave to the quinoa. Great texture and tasted awesome. Thank you for sharing and I’ve added your link to two facebook vegan groups for sharing.

  129. Linda says

    EXCELLENT! I love to cook, and as I turn to more plant based options I find a lot of vegan recipes are tasteless! I can’t go there!
    So glad to stumble on your website– I loved this recipe and served it over brown rice with quacamole, bean salad, and cole slaw (also from your site!)
    Thanks for a yummy and healthy dinner!

  130. Veronica says

    Absolutely delicious recipe!! Only recently taken the plunge to go vegan and this is a definite keeper. The recipe makes a ton of “quinoa meat” so I have plenty of leftovers. Even my meat loving family members liked this. Have been searching through your blog and pinned a bunch. Buying your cook book on Amazon now :) keep the vegan recipes coming

    • CastleDark says

      Hi Erin,
      absolutely none of my business i know, but im dying of curiosity after reading your comment…and seeing the ever so cute ……”MOM!” (which sounded like my darling daughter when ive cooked something she approves of too!) (‘cept we’re Aussies so she says it more like…. “MUM!”)

      So…is Minimalist Baker your Mother??

      GEEZ im a stickybeak arent i!

  131. Sherri says

    Does anyone know where to find nutritional yeast that is fortified with bioavailable vitamins? I have the MTHFR gene and can’t process the synthetic folic acid. From what I understand, most nutritional yeast use the synthetics.

    • Support @ Minimalist Baker says

      Hi Laurie, it adds extra depth of flavor and nutrients such as B vitamins. We haven’t tried it without, but other readers have had success. Let us know if you give it a try!

  132. Stephanie says

    This is the closet thing to real beef tacos I have found; texture is a huge hit for me. This is my favorite recipe for vegetarian tacos and I don’t feel deprived or left out when it’s taco night. Thanks!

  133. Kenade says

    This was absolutely delicious I have been trying to find good meat replacements as a allergen free and gf and vegan and this was amazing I will be making this so much thank you for the recipe. Thank you

  134. Gigi says

    This was so yummy! Had a dinner for some of my meat eating family and wanted to make something vegan and delicious for both adults and kids. Had never made this before that night, and as always you did not disappoint! Everyone loved it. Thank you so much for this easy and delicious recipe that will be a part of our family for years to come!

    • Support @ Minimalist Baker says

      Hmm, we aren’t sure how it would turn out without the salsa. But maybe adding 1/4 cup veggie broth for moisture and increasing some of the spices? Let us know if you do some experimenting!

  135. Kikki says