Minimalist Baker

Simple Food, Simply Delicious

  • about
  • recipes
  • Cookbook
  • Shop
  • blogger resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Quinoa Taco Meat

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.

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 Spanish 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:

Easy
Healthy
Extremely flavorful
Picky-eater-approved
Versatile
Satisfying
& 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
Print
Hard shell corn tortillas filled with Quinoa Taco Meat
4.92 from 212 votes

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
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 (1/2-cup servings)
Category: Entree
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

US Customary – Metric

QUINOA

  • 1 cup tri-color, white, or red quinoa
  • 1 cup vegetable broth*
  • 3/4 cup water

SEASONINGS

  • 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

Instructions

  1. Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
  2. 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.
  3. Preheat oven to 375 degrees F (190 C).
  4. 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.
  5. 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!
  6. 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!
  7. 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.

Notes

*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 Per Serving (1 of 6 half-cup servings)

  • Calories: 147
  • Fat: 4.5g
  • Saturated fat: 0.6g
  • Sodium: 415mg
  • Carbohydrates: 21.4g
  • Fiber: 2.6g
  • Sugar: 0.8g
  • Protein: 5.7g
instagram camera

Did you make this recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker.

FacebookTwitterPin It

554 Comments 10 ingredients or less, Dairy-Free, Dinner, Egg-Free, Entree, Fall, Gluten Free, Mexican-Inspired, Nut-Free, Recipes, Refined Sugar-Free, Savory, Soy-Free, Spring, Summer, Vegan, Winter

← Vegan Chocolate Ice Cream
Pear Salad with Dried Cherries and Candied Walnuts →
Get Our Fan Favorites eBook Here!

danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

Follow us on Twitter, Instagram, Pinterest, and read more about us here!

Leave a Comment & Rating Cancel reply

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

All commentsI made thisQuestions
  1. Avatar for JackieJackie says

    December 4, 2019 at 6:56 pm

    This was super easy to make and delicious!

    Reply
  2. Avatar for Megan BMegan B says

    December 2, 2019 at 6:12 pm

    Can anyone suggest a substitute for the salsa? Can’t do tomato products ☹️

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 3, 2019 at 10:20 am

      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!

      Reply
  3. Avatar for KikkiKikki says

    November 30, 2019 at 5:53 pm

    This was so good! I never leave recipe feedback but this just excellent! So tasty. Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 2, 2019 at 10:39 am

      Whoop! Thanks for sharing, Kikki!

      Reply
  4. Avatar for mom23goosesmom23gooses says

    November 24, 2019 at 1:14 pm

    One of my favorite vegan recipes that the entire family (including two picky kids) will eat. Great for tacos or nachos. I make a double batch and freeze the rest for a quick easy family or individual meal. Really nice tenure and great flavor.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 25, 2019 at 11:45 am

      Whoop! We’re so glad your whole family enjoys it! Thanks for sharing!

      Reply
  5. Avatar for SabrinaSabrina says

    November 19, 2019 at 6:08 pm

    We skipped the oil, but it still came out great. Loved it and will definitely be making it again!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 20, 2019 at 10:16 am

      Thanks for sharing, Sabrina! xo

      Reply
  6. Avatar for MarieMarie says

    November 19, 2019 at 4:57 pm

    It was so good , even before cooking it in the oven I could eat it by the spoon ^.^

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 20, 2019 at 10:13 am

      =) We’re so glad you enjoyed it, Marie! Thanks for the lovely review!

      Reply
  7. Avatar for Gilly StephensonGilly Stephenson says

    November 18, 2019 at 1:34 pm

    Loved it. Used it for the ‘meat’ in The Mob Kitchen Ultimate Meatless Nacho recipe.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 18, 2019 at 1:37 pm

      Wonderful! Thanks for sharing, Gilly!

      Reply
  8. Avatar for DebbieDebbie says

    November 11, 2019 at 8:49 pm

    I am new to all of the quinoa and other “different” things there are to eat! I have been a type II diabetic now for almost a year I think, and my numbers just keep going up! So I am going back to basics and starting all over with a different mind set and see how that works for me!
    I tried signing up to get your free cookbook, but I keep getting a message that your IP address for that can’t be found. Just thought you might like to know, even though it could be because of my internet!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 12, 2019 at 2:23 pm

      Sorry about that, Debbie! Try downloading it with your email address here?

      Reply
  9. Avatar for IndraniIndrani says

    November 9, 2019 at 1:10 pm

    This was so much better than I imagined! Totally now on my list of favourite taco recipes. We made our own salsa instead of the store bought.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 11, 2019 at 10:25 am

      Whoop! Thanks so much for sharing! xo

      Reply
  10. Avatar for CadieCadie says

    November 8, 2019 at 10:06 am

    Loved the spice mixture in this recipe! I needed to “speed up” the cook time on the night I made it, so I used some leftover, precooked quinoa I had in the fridge and added all the other spice ingredients. Instead of baking it, I carefully toasted the quinoa under the broiler (gotta watch it closely!). By doing this, I cut the prep time down to just a few minutes. Will definitely be making this again! Next time I think I will try adding some spicy slaw on top of the tacos to add some extra crunch.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 8, 2019 at 10:27 am

      Thanks so much for the lovely review and for sharing your shortcut, Cadie. 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

      Reply
  11. Avatar for Nicholas GenierNicholas Genier says

    November 7, 2019 at 5:35 pm

    Really good recipe!
    Kids approved and fed me, my wife and 3 small kids 10 and under.
    Will do again!
    Any suggestion for more protein add ons?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 8, 2019 at 10:14 am

      Hi Nicholas, we’re so glad you all enjoyed it! We think it would pair well with black beans or pinto beans. Enjoy!

      Reply
  12. Avatar for FrumpFrump says

    November 6, 2019 at 8:02 pm

    I’ve made this quite a few times now and it’s always delicious. This is going into my regular rotation. Thank you so much for posting this recipe. It’s the best ground beef replacement I’ve ever had.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 7, 2019 at 11:21 am

      Whoop! We’re so glad you enjoy it! Thanks for the lovely review!

      Reply
  13. Avatar for MoonMoon says

    November 5, 2019 at 10:18 am

    I’m Greek so I’m eating vegan a lot during the year. This was a huge hit even with the members of my family that don’t fast. My non-vegan son has asked for the recipe twice for his co-workers. I do like hitting this with more spice such as Aleppo pepper or dried jalapeño; even some crunchy chili.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 5, 2019 at 10:35 am

      Thanks so much for the lovely review. We are so glad you enjoy and your son both 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

      Reply
  14. Avatar for AmyAmy says

    November 3, 2019 at 6:57 pm

    I’m not much of a cook and my 12 year old often tells me my vegetarian food smells awful. I made this for dinner tonight and when I brought over a fork-full for my daughter to smell, she immediately wanted a bite! She had two stuffed tortilla shells with the quinoa “meat”.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 4, 2019 at 11:24 am

      Whoop! We’re so glad she enjoyed it! Thanks for sharing, Amy!

      Reply
  15. Avatar for NancyNancy says

    November 3, 2019 at 4:59 pm

    I made this and am in love with the flavors. I air fried 2 corn tortillas and made tostadas. I added salsa and my boyfriend said it was one of the best things I’ve made. I froze the leftovers and they reheated well with extra salsa!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 4, 2019 at 11:20 am

      Thanks so much for the lovely review and for sharing your serving ideas, Nancy. 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

      Reply
  16. Avatar for CAmille MontgomeryCAmille Montgomery says

    October 31, 2019 at 12:09 pm

    I added some green, orange, yellow peppers when cooking the quinoa.

    Great recipe, will make again!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 31, 2019 at 3:18 pm

      Smart! Thanks for sharing, Camille!

      Reply
  17. Avatar for Jessi SummersJessi Summers says

    October 26, 2019 at 11:42 am

    I make this often and can’t believe I forgot to leave a review! This is so tasty and so simple. It’s also really easy to make side by side if you’re preparing meat for a partner or something. He can have his meat tacos, I can have my vegan, and we’re not fighting for room on the stovetop. Perfect!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 28, 2019 at 10:20 am

      Thanks for sharing your experience, Jessi! We’re so glad you enjoy this recipe!

      Reply
  18. Avatar for AlAl says

    October 22, 2019 at 11:22 am

    This recipe looks AMAZING. Actually I love all of your recipes. I don’t have an oven and I want to make this recipe for my birthday. Is there any way it can be made on the stove top or in an air fryer?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2019 at 11:38 am

      Not sure about the air fryer. But on the stovetop it should work as long as you have a large pan (like this cast iron). Cook over medium heat, stirring frequently, until crispy.

      Reply
  19. Avatar for MaggieMaggie says

    October 21, 2019 at 8:49 am

    This was simple, easy, and had everything in the pantry but the taste was amazing. This is a keeper and will be making it weekly! Thank you!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 21, 2019 at 12:11 pm

      Yay! Thanks for sharing, Maggie!

      Reply
  20. Avatar for JennyJenny says

    October 20, 2019 at 6:59 pm

    I made this tonight and not only was it super easy to make, it was delicious! The combination of spices give it the perfect flavour.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 21, 2019 at 12:58 pm

      Thanks so much for the lovely review, Jenny. 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

      Reply
  21. Avatar for CherylCheryl says

    October 14, 2019 at 6:21 pm

    Can’t really say this is my favorite quinoa taco meat since it’s the only one I’ve ever made. But it’s so delicious I just read others and go back to my old standby…this one. I cooked brown rice in my rice cooker while I made the taco meat. Crumbled taco shells on the bottom, brown rice, black beans, taco meat and salsa wrap up a great meal. Love it!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 15, 2019 at 11:45 am

      Yay! Thanks for sharing, Cheryl!

      Reply
  22. Avatar for KellyKelly says

    October 13, 2019 at 2:56 pm

    Easy to make and so tasty! My meat loving husband really loved it too. I’m a huge taco lover, I will be making this again and again. I think I may add cauliflower into the mix too before putting it all into the oven. Thanks for your great, healthy, flavorful recipes!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2019 at 11:57 am

      Wonderful! Thanks for sharing, Kelly. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      Reply
  23. Avatar for MichelleMichelle says

    September 29, 2019 at 8:15 pm

    Hi! I would love to use this recipe for taco omelettes in the morning. I’d like to get as much ready in advance as possible. I’m trying to decide whether or not to add other taco ingredients halfway through the baking process or after. Any thoughts?

    Thanks!
    Michelle

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 30, 2019 at 12:46 pm

      I don’t think I quite understand your question…mind clarifying?

      Reply
  24. Avatar for JenniferJennifer says

    September 29, 2019 at 9:09 am

    Love this. Simple, easy and delicious. Recently changed from vegetarian to vegan. I have eaten this different ways but my favorite is over a sweet potato with black beans, arugula, salsa and avocado. With the avocado eaten during the meal I leave out the oil in the recipe as well.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 30, 2019 at 1:20 pm

      Wonderful – thanks, Jennifer!

      Reply
  25. Avatar for DebbieDebbie says

    September 19, 2019 at 7:48 am

    I made this recipe looking for a healthier alternative and wanted a recipe that was easy to make and delicious! I followed this recipe for the most part except substituted the 3/4 water for more vegetable broth. This meatless taco meat is AMAZING! And it’s super easy to make. Thank you for the recipe. I’ll keep this one in my collection.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 19, 2019 at 8:35 am

      We are so glad you enjoyed it, Debbie! Thanks so much for sharing!

      Reply
  26. Avatar for JaymeJayme says

    September 9, 2019 at 5:17 pm

    This is SO delicious. We eat it in tacos, burritos, bowls, on nachos, and with spoons straight off the pan. My young kids love it!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 10, 2019 at 8:18 am

      Yay! So glad to hear it, Jayme! Thanks so much for sharing! xo

      Reply
  27. Avatar for NatalieNatalie says

    September 4, 2019 at 9:44 pm

    Ingenious and delicious!!! ????

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 4, 2019 at 9:44 pm

      xo!

      Reply
  28. Avatar for Quillin MQuillin M says

    September 3, 2019 at 1:44 pm

    I just made this today and I must admit, I was a little unsure at the start, but it’s really tasty. I love the texture that the quinoa brings to the party and I ended up making about 2/3 of the quinoa with a spicy salsa and the rest with a mild and found it easy to divide and bake on two sheets at the same time. They both came out great. We’re looking forward to tacos tonight. Now I have another option besides lentils or perhaps I’ll try lentils and this quinoa filling mixed together to really go wild! Thank you for sharing this gem of a recipe.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 3, 2019 at 1:56 pm

      Lovely! Thanks for sharing!!

      Reply
  29. Avatar for WillWill says

    September 1, 2019 at 11:57 am

    I love this recipe! I’ve made it twice now, and the flavors and textures are amazing. I put it in soft taco shells with black beans, vegan shredded cheese, salsa, and avocado slices.

    Reply
  30. Avatar for JessJess says

    August 27, 2019 at 8:53 pm

    A huge hit!! The FIRST time I’ve made a meat sub for tacos that the kids didn’t complain about! They actually asked for more and ate all the crumbles out of the bowl. Try this recipe it’s amazing and the crunchy shell was a great recommendation!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 28, 2019 at 10:50 am

      We are so glad to hear everyone enjoyed it, Jess! Thanks so much for the lovely review!

      Reply
  31. Avatar for LouiseLouise says

    August 27, 2019 at 4:03 am

    Hi there I was just wondering if I doubled this taco meat, would it be ok to freeze a batch for a later date?
    Thanx Louise

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 27, 2019 at 10:39 am

      Yes!

      Reply
  32. Avatar for PaigePaige says

    August 26, 2019 at 2:53 pm

    My favorite taco replacement “meat.” Easy and so good! I have found that this works better for me when I used previously-cooked quinoa (like the day before, or earlier in the week). It made it dry out a bit more in the oven, and I preferred that texture over using freshly cooked quinoa.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 26, 2019 at 5:09 pm

      Whoop! Thanks for sharing, Paige! We agree that previously cooked quinoa works best here!

      Reply
  33. Avatar for AmyAmy says

    August 22, 2019 at 4:47 pm

    Why do we bake it as well? I have made this recipe many many times and my entire family eats it. That is saying something as I have a 4yo and two 1 year olds. It is very hard trying to find plant based meals that my 4yo will touch. I always leave out the oil. But I of course lick the spoon after I transfer it all to the baking sheet and it is delicious! So what is the point of baking it? I feel the texture before baking actually mimics that of meat a little bit better.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 23, 2019 at 1:12 pm

      Hi Amy, so glad you all enjoy it! We like the crispiness that it gets from baking, but you could certainly skip if you prefer!

      Reply
  34. Avatar for PattyPatty says

    August 22, 2019 at 5:42 am

    Wow! I made this for dinner last night and it was as so delicious that I’m already looking forward to having it for lunch today! It’s an extremely easy to follow recipe and my only alterations were adding a little smoked paprika and a little coriander to the spice mix. Oh, I forgot to add the oil as well but it turned out crispy and amazing even without it. Make this, people—you’ll be glad you did!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 22, 2019 at 11:22 am

      So glad you enjoyed it, Patty! Thanks so much for the lovely review! xo

      Reply
  35. Avatar for CindyCindy says

    August 14, 2019 at 3:42 pm

    I tried this as written & it was OK. Basically all you taste are the spices and salsa. And not much texture except the taco shell and fresh veggies. Then I made it using barley, it was much better. The filing was chewy and the grains from near the edge of the pan got crunchy, a much better mouth feel.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 15, 2019 at 11:52 am

      Hi Cindy, sorry to hear this didn’t turn out as expected! For a more textured vegan taco meat recipe, you might prefer this one: https://minimalistbaker.com/10-minute-raw-vegan-taco-meat/. Enjoy!

      Reply
  36. Avatar for DanielDaniel says

    August 14, 2019 at 1:13 pm

    I’m not a vegetarian but was searching for an alternative hard shell taco filling while my family ate the usual ground turkey and this recipe did not disappoint!

    The only change was omitting the stock in favor of water I had used to soak dried New Mexico chilies (I freeze it after straining).

    I have been eating the remaining portions warmed on salad and it’s just great.

    Thank you for sharing!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 14, 2019 at 1:36 pm

      Lovely! Thanks for sharing, Daniel!

      Reply
  37. Avatar for Joan LynnJoan Lynn says

    July 26, 2019 at 3:24 pm

    Made the recipe with some modifications to the spices as I like it spicy. Loved the way it turned out. And it’s so tempting, I keep sampling it with other meal options like an omelet filling along with some dairy free cheese. Definitely will be making this again!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 26, 2019 at 4:24 pm

      Thanks for sharing!

      Reply
  38. Avatar for Wanda WinkerWanda Winker says

    July 14, 2019 at 4:11 am

    I definitely want to try this. Going to do Taco Tuesdays for my family and looking for meatless options. I haven’t cooked with nutritional yeast. What’s the value add? Can I make without?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 15, 2019 at 7:07 am

      Hi Wanda, 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!

      Reply
  39. Avatar for JacqueJacque says

    July 11, 2019 at 8:56 am

    Great recipe turned out perfect. Just have a question is there another way to make this other than baking? I am going to be oven-less for a little bit. Thanks

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 11, 2019 at 11:28 am

      I’m sure if it was toasted long and slow on a skillet that would work, too!

      Reply
  40. Avatar for madisonmadison says

    July 10, 2019 at 6:00 pm

    simple and tastes good. i didn’t add nutritional yeast, still turned out great

    Reply
  41. Avatar for VeganistaVeganista says

    July 5, 2019 at 8:25 pm

    I make an oil-free version in the instant pot. It’s surprisingly meat-like and so very versatile! Great for tacos, wraps, burritos, bowls, etc. YUM!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 8, 2019 at 7:04 am

      Thanks for sharing! xo

      Reply
  42. Avatar for LindseyLindsey says

    July 4, 2019 at 7:39 pm

    I made this for a non-vegan crowd for the 4th of July and it was a hit! Most of them even said it was better than ground beef. Thanks for such a great recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 5, 2019 at 9:27 am

      Thanks so much for the lovely review, Lindsey. 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

      Reply
  43. Avatar for Catherine Flax-KoseckiCatherine Flax-Kosecki says

    June 29, 2019 at 2:44 pm

    This was SO GOOD! I am not vegan, but I like to try to eat as plant based as possible- and this was ridiculously tasty! The biggest problem is not pigging out on this!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 30, 2019 at 3:12 am

      Thanks for sharing, Catherine! xoxo

      Reply
  44. Avatar for LauraLaura says

    June 29, 2019 at 5:53 am

    I followed the directions exactly and it was delicious! Definitely one of the best plant-based recipes I’ve tried. I ate it for 3 meals in 2 days! Next time, I will try it without the oil since I’m trying to avoid added fat. Thanks for a great recipe!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 29, 2019 at 8:19 am

      Thanks for sharing, Laura!

      Reply
    • Avatar for PeggyPeggy says

      July 8, 2019 at 8:18 am

      How did it do without the oil?

      Reply
  45. Avatar for JennJenn says

    June 21, 2019 at 9:18 am

    This quinoa is absolutely FANTASTIC. I just finished it for lunch and it will be added to my regular rotation. I used pre cooked quinoa from last night, and broiled it for about 15 minutes (mixed with the listed ingredients) until it browned.

    10/10!!!

    Reply
  46. Avatar for AnneliAnneli says

    June 14, 2019 at 8:54 am

    So so delicious. I served with home made tacos, onion, tomato, avocado and sunflower seed dressing..

    Reply
  47. Avatar for AllisonAllison says

    May 28, 2019 at 6:05 pm

    I just made this for dinner tonight. It was delicious! My husband and kids liked it too and we all agreed we can use this recipe in a number of ways. (I am going to eat the leftovers tomorrow for lunch.) We used corn tortillas and we also piled on black beans, tomatoes and more salsa. I forgot to cut up the avocado I planned to use, but I will remember when we use this in a bowl.
    Thanks!

    Reply
  48. Avatar for YaelYael says

    May 28, 2019 at 10:47 am

    Absolutely delicious! So quick and easy to make and a crowd pleaser! I made black beans with sauteed sweet onion, garlic, and cumin to top it and it was the perfect balance both in taste and texture.

    Reply
  49. Avatar for KarenKaren says

    May 26, 2019 at 7:28 pm

    This was really simple to make and so delicious I was tempted to just eat all of the quinoa straight from the pan…it was super tasty in the tacos and everyone – kids included – had multiple helpings. This is definitely going to be my new go to for tacos but I think it would be a really versatile option for any meal with ground beef or turkey using applicable spices!

    Reply
  50. Avatar for MaritMarit says

    May 18, 2019 at 7:53 am

    This worked extremely well in a taco, but I also modified it with other flavors to substitute the meat in a bolognese sauce. So versatile!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 20, 2019 at 10:50 am

      Thanks so much for the lovely review and for sharing your creation, Marit. 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

      Reply
  51. Avatar for Kari GreczekKari Greczek says

    May 7, 2019 at 10:29 am

    This has become our go-to Taco Tuesday recipe!! My husband is a vegetarian, so I was constantly struggling to find something that could feed us all instead of two separate recipes for me and the kids and then him. I stumbled across this and now my 11-year-old son asks me to make it! Delish!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 7, 2019 at 12:41 pm

      Lovely – thanks for sharing, Kari!

      Reply
  52. Avatar for CatCat says

    May 7, 2019 at 9:59 am

    I LOVE this recipe! I normally increase the spices all significantly and then use it as a base for mojo-marinated black beans with diced avocado for creaminess and a salad on the side for crunch. Reheats very well (even in the microwave) and is super yummy!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 7, 2019 at 10:03 am

      Thanks for sharing, Cat!

      Reply
  53. Avatar for Kaitlyn LKaitlyn L says

    May 4, 2019 at 3:46 pm

    I love this taco “meat!” It is a regular part of my meal rotation and a favorite to make for friends and family. Even when I’m only cooking for 2, I double the recipe because I can happily eat it for days.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 4, 2019 at 3:55 pm

      Thanks for sharing!

      Reply
  54. Avatar for StacyStacy says

    May 1, 2019 at 7:27 pm

    I have a question, is the toasting before cooking the quinoa necessary? Because I rinse the quinoa it took me forever to get it dry enough so that I would even begin to toast. So the step took me quite a bit of time. I did double the recipe so that added more time. The recipe was awesome, but I was not expecting how much time it took to make.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 2, 2019 at 12:58 pm

      Hi Stacy, toasting it is ideal, but it sounds like perhaps you need to drain the quinoa more thoroughly (we like to use a fine mesh strainer for this) or toast it in a larger pan. Hope that helps!

      Reply
  55. Avatar for TheresaTheresa says

    May 1, 2019 at 7:48 am

    Made this last night, and loved it!! Think I may have cooked the quinoa a bit long but it still tasted yummy?

    Reply
  56. Avatar for JessicaJessica says

    April 26, 2019 at 6:08 pm

    Just made this and used it as filling for homemade crunchwraps and it was GREAT! Thank you!

    Reply
  57. Avatar for JamieJamie says

    April 22, 2019 at 4:20 pm

    Do you think I could use this as a burrito/wrap filling?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 23, 2019 at 9:48 am

      That sounds excellent!

      Reply
  58. Avatar for DamonDamon says

    April 21, 2019 at 3:40 pm

    Absolutely Amazing recipe. Was inspired to make this one to help convert our family to a healthier plan based diet. I decided to go with one of our family staples and tacos was it. This was a huge step in the right direction. He is super used to eating beef tacos and actually ate these and enjoyed them. What’s more impressive is that the former non-cook in the house, came thru with a dinner that scored! You helped me make that happen with that easy to follow and one point recipe.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 22, 2019 at 9:13 am

      So glad you enjoyed this recipe, Damon! Thanks for sharing!

      Reply
  59. Avatar for TrishaTrisha says

    April 18, 2019 at 3:38 am

    Absolutely delicious!! The whole family loved these tacos!!

    Reply
  60. Avatar for TrishaTrisha says

    April 16, 2019 at 6:10 pm

    These were so good! Thank you for a wonderful recipe!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 17, 2019 at 9:50 am

      Thanks so much for the lovely review, Trisha. We are so glad you enjoyed 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

      Reply
  61. Avatar for KellyKelly says

    April 14, 2019 at 8:33 am

    What is the nutritional yeast for? If I don’t have it will it make a difference in taste?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 17, 2019 at 8:32 am

      It is for extra flavor and nutrients, but should be fine without it! Hope that helps! Let us know how it goes!

      Reply
  62. Avatar for LauraLaura says

    April 5, 2019 at 11:33 am

    This was amazing! I followed recipe and added in a tsp if smokey paprika! Made a taco salad with this for my lunch. Definitely will share with my friends and family! Thank you!

    Reply
    • Avatar for RoxanneRoxanne says

      May 1, 2019 at 1:26 pm

      Thank you for the smoked paprika suggestion!

      Reply
  63. Avatar for CourtneyCourtney says

    April 4, 2019 at 1:19 pm

    I was so surprised at how good the quinoa came out! This is such a great recipe and honestly, a lifesaver for a TexMex lover who’s trying to cut meat out of her diet!

    Reply
  64. Avatar for SamanthaSamantha says

    April 3, 2019 at 3:27 pm

    Loved it! Just made these for dinner while the meat eaters in my family were having beef, but they even had some. Our 2-year-old really enjoyed it as well.
    The veggie broth I had was garden vegetable. I was out of nutritional yeast, but I replaced it with marmite.
    I had mine on soft tortillas and topped them with arugula, mango, tomato, and avocado. A nice light and fresh addition to the flavor of the quinoa. This may be my go-to vegan taco recipe :D

    Reply
  65. Avatar for Liz BaumbachLiz Baumbach says

    April 2, 2019 at 4:07 pm

    I thought I had the best recipe for vegan tacos until I tried this!! Outstanding! I used red quinoa and recipe as directed, toasted a corn tortilla, smashed avocado and topped with red cabbage/shredded carrot dressed with lime/olive oil/honey dressing etc. So good! the quinoa is a 10!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 2, 2019 at 4:41 pm

      Yay! Thanks for sharing, Liz!

      Reply
  66. Avatar for KatKat says

    April 1, 2019 at 2:58 pm

    Wow! Incredible recipe. I love quinoa….I eat it for breakfast, lunch, dinner, anytime really. But I never thought to use it as a Taco meat filling!

    I am an vegetarian Ironman triathlete, training for 140.6 mile races, so I am always looking for ways to boost my nutritional intake. Sometimes I want Tacos but most restaurants offer oily versions filled with ether veggies which are cooked to death or beans which are possibly loaded with ‘lard’ or other fats to make them taste good.

    This hit the spot! I made a huge batch and will use it for a base for eggs after a long bike/run or lunch/dinner as nacho, taco filling.

    I was almost not going to make it because I thought it might not ‘deliver’ the flavor i wanted. Wow…I was wrong….the recipe imparts the right flavor with a great mouth feel for extra satisfaction.

    This won’t be the last recipe I make from your site.

    Thank you for giving me the nutrients to power through my workouts!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 1, 2019 at 3:42 pm

      So glad to hear you enjoy this recipe, Kat! Happy cooking and best of luck in your races! xo

      Reply
  67. Avatar for GinetteGinette says

    March 30, 2019 at 3:00 pm

    Amazingly delicious

    Reply
  68. Avatar for Lisa GilliamLisa Gilliam says

    March 28, 2019 at 7:47 am

    These are THE BEST tacos I have had since becoming plant-based. And I have tried many versions. And liked many versions, but these I LOVE!! And everyone in my family (even the picky child who won’t touch anything he doesn’t know he likes) loves it too. We’ve been making this on taco Tuesdays for a month or so now.. can’t get enough! I omit the nutritional yeast and oil and it works out great – super crunchy and delicious!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 28, 2019 at 10:30 am

      Thanks so much for the lovely review, Lisa! xo

      Reply
  69. Avatar for CatheCathe says

    March 25, 2019 at 1:23 pm

    I made this for our Christmas Eve taco night. We had vegans, vegetarians, and meat eaters and EVERYBODY loved this. It was a huge hit! Best of all, it’s so super easy to make. I am making it again this week for a work taco party.

    Reply
  70. Avatar for SarahSarah says

    March 24, 2019 at 8:46 pm

    This was delicious! Topped with sour cream, cheese, guacamole, and lettuce. Slowly trying to transition my kitchen into a vegan kitchen. These recipes are making the process pretty smooth! Haven’t been disappointed yet.

    Reply
  71. Avatar for AmandaAmanda says

    March 15, 2019 at 2:09 pm

    Hi! I have a question: I’d like to veganize a beef-and-butternut squash chili recipe, and am wondering if something like this would work? Or maybe it would become too soggy when added to the chili? If so, what would you recommend? Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 18, 2019 at 12:59 pm

      It will likely get a little soggy, but we think it will still work- especially if added toward the end! You may also be interested in our 1-Pot Butternut Squash Quinoa Chili. Hope that helps!

      Reply
  72. Avatar for Ashley PedigoAshley Pedigo says

    March 15, 2019 at 10:58 am

    This sounds amazing and I would love to make it ahead of time for a weeks worth of lunches for work. I make it, put it in the refrigerator and reheat it in the microwave? For a Taco Bowl!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 15, 2019 at 1:00 pm

      Hi Ashley, we think that will work great! If you give it a try, let us know how it goes! Thanks!

      Reply
  73. Avatar for EricEric says

    March 10, 2019 at 8:11 pm

    This is only the second dinner I’ve made that the wife and all three picky eater kids raved about (there is always one holdout who says they don’t like it or that it’s “ok”). My youngest ate enough her stomach hurt. I made a double batch, expecting to have leftovers for several days worth of lunches at work, but there is probably only one (scant) serving left less than 24 hours later. I have high blood pressure so the only change I made was to omit the salt, and obviously the family didn’t miss it!

    Reply
  74. Avatar for Sarah JSarah J says

    March 9, 2019 at 8:09 pm

    Wowza!!! Seriously the BEST recipe I have made in a long time! My husband loves it, too! We are adding this to our weekly dinner rotation. Thank you so much for sharing!!

    Reply
  75. Avatar for ChristineChristine says

    March 4, 2019 at 4:41 pm

    I grew up eating old school tacos at home. I don’t like vegan foods that try to be something they’re not, but this has won my heart. My vegan boyfriend LOVED it. My meat eating daughter also flipped for it.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 5, 2019 at 9:46 am

      Yay! So glad everyone enjoyed it, Christine! xo

      Reply
  76. Avatar for TiffanyTiffany says

    February 22, 2019 at 4:12 pm

    This recipe is fantastic and so genius! I would’ve never thought to do this, so thank you for bringing this delight into my life! We do taco nights often, usually beans, spinach, and avocado, and turkey for hubby and kids, and just without meat for myself. I do load up on beans and avocado, but having this quinoa “meat” on my vegetarian portion truly completes the meal for me in a way I never knew I needed! Made this for the first time last week, and in the process of making it again right now. It never got crunchy for me, but I have a wonky oven and used my usual 2:1 liquid ration for cooking quinoa last time. I adjusted liquids per your recipe tonight and will attempt a different baking method (direct on metal sheet pan vs. parchment last time) and see if it makes a difference. Honestly the spice combo is so great, the texture didn’t bother me the first time. Just want to try it as intended to see how much more amazing it might be :)

    FYI, I had plenty leftover last time, and found plenty of uses! Throw in scrambled eggs; throw in salad; throw in enchiladas; eat straight out of bowl!

    Thanks again! I realize this recipe is old but wanted to let you know you’ve changed my life … at least on taco night :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 25, 2019 at 9:12 am

      Yay! So glad to hear this, Tiffany! xo

      Reply
  77. Avatar for Lesa CasperLesa Casper says

    February 21, 2019 at 3:47 pm

    alas i consume no oil—will it affect the recipe if i leave it out?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 22, 2019 at 9:05 am

      Not sure, but its worth a shot! Let me know how it goes if you try it!

      Reply
    • Avatar for TeresaTeresa says

      April 2, 2019 at 2:47 pm

      I made this without the recipe and it was still very delicious! I think I might add corn and black beans the next time to make it just a smidge heartier. Don’t be afraid to omit the oil!!

      Reply
      • Avatar for TeresaTeresa says

        April 2, 2019 at 2:48 pm

        I meant, I made it without the oil.

        Reply
  78. Avatar for BonnieBonnie says

    February 21, 2019 at 6:28 am

    We made this last night and it was so good! The whole family loved it on tacos, this we’ll be our new go to.We love all the recipes we’ve tried so far!

    Reply
  79. Avatar for MaryMary says

    February 19, 2019 at 1:27 pm

    This turned out way better than I anticipated. Extremely flavorful and so tasty! This is one of the best meatless taco recipes I’ve ever made. Highly recommend!

    Reply
  80. Avatar for FeleshaFelesha says

    February 15, 2019 at 9:19 am

    Hello is the nuritional yeast necessary for this recipe or can I omit it?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 16, 2019 at 7:18 am

      You can omit it, but it will affect the overall flavor!

      Reply
  81. Avatar for AmyAmy says

    February 13, 2019 at 7:31 am

    The whole family loves it! Even the middle kid who doesn’t eat anything. That’s a huge compliment for this recipe! Love from the Netherlands

    Reply
  82. Avatar for AliAli says

    January 31, 2019 at 1:07 am

    Amazing!! I made it for my family and added it to tacos with wedges of home grown tomatoes and cucumber and topped with vegan cheese. I substituted the chilli powder to smoked sweet Hungarian paprika and it gave it a huge hit of beautiful smokiness. Also great for kids lunchboxes.. well if they last that long that it is !! Keep the sensational recipes coming!! Thank you we all really enjoyed this!

    Reply
  83. Avatar for Claudette O BegayeClaudette O Begaye says

    January 30, 2019 at 6:30 pm

    I just made this but in my cast iron skillet. Delicious!! Thank you!!

    Reply
  84. Avatar for Sherry MSherry M says

    January 29, 2019 at 7:38 am

    Hi, this looks amazing! Will try this soon as my hubs & I are taco fanatics & plant based! But, wondering if this could be done in an Instant Pot? To save a lil time? Thanks…

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 29, 2019 at 11:42 am

      Hi Sherry! We haven’t tried using an instant pot for this recipe and can’t say for sure how it would turn out. If you experiment with the recipe, report back on how it goes!

      Reply
  85. Avatar for Kellianne BennerKellianne Benner says

    January 26, 2019 at 8:16 pm

    This is an amazing recipe. Almost strange how perfect it is as a ground meat taco substitute. All I can say is THANK YOU!!

    Reply
  86. Avatar for GaleGale says

    January 23, 2019 at 1:53 pm

    This is the second time that I’ve made this recipe. It’s amazing! So robust and flavorful, friends that aren’t even vegan enjoyed it. It’s definitely in my rotation of meals. Thanks so much for your awesome recipes!

    Reply
  87. Avatar for Gloria GallegosGloria Gallegos says

    January 16, 2019 at 5:39 pm

    I’m Hispanic and cook Spanish food all the time. This was easy to make and tastes amazing!!

    Reply
  88. Avatar for RebeccaRebecca says

    January 8, 2019 at 4:53 pm

    OMG this was soooo good! After reading more of the reviews and directions this morning, I was looking forward to this all day, and it did not disappoint! I served it in taco shells with lettuce, tomato, shredded cheese and some mild Valentina taco sauce and it reminded me of Taco Bell! My 2 year old even enjoyed it (he will barely touch beef or turkey taco meat)!
    Btw, I used Arriba medium fire roasted red salsa for the recipe

    Reply
  89. Avatar for KaraKara says

    January 8, 2019 at 3:30 pm

    These were great! My 9-year-old ate 4 full tacos and my 7-year old picky eater had two. Thanks for a recipe where vegans and meat eaters can happily meet.

    Reply
  90. Avatar for Richelle PRichelle P says

    January 5, 2019 at 6:21 pm

    I love so many of your recipes but this is one of my favorites! It’s so so good on top of corn chips with refried beans and your roasted jalapeño queso. I’m transitioning my husband and two young boys to a vegan diet and I’m not missing meat or dairy at all thanks to your recipes.

    Reply
  91. Avatar for AmandaAmanda says

    January 3, 2019 at 2:14 pm

    I just ate the best tacos I’ve ever had! Thank you!

    Reply
  92. Avatar for SandraSandra says

    January 2, 2019 at 9:31 am

    Hi,
    Can the quinoa be toasted in an Instant Pot and then cooked in the Instant Pot?

    Thanks,

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 2, 2019 at 10:00 am

      It can be cooked in an instant pot, but we’d recommend toasting in the oven as instructed.

      Reply
  93. Avatar for AnneAnne says

    December 26, 2018 at 12:22 pm

    We made this and tossed in about a cup of purple cauliflower cut to the size of ground beef crumbles to the quinoa before baking and substituted 1/4 cup prepared taco seasoning for all the dry seasoning. We like spicy so will increase the spice next time. This is a keeper. Thanks

    Reply
  94. Avatar for CarolCarol says

    December 19, 2018 at 4:16 pm

    I made this tonight and it was delicious. I added some sautéed shallot, peppers, mushrooms and some black beans and some vegan cheese. Unfortunately didn’t have a ripe avocado or I would have added that too. I will next time

    Reply
  95. Avatar for Charee ChoiceCharee Choice says

    December 3, 2018 at 5:41 pm

    Thank you for the recipe! The seasonings were perfect. The whole family enjoyed it so much. Who would have thought meatless tacos could taste this good. My husband, who never tries or likes anything healthy, LOVED these tacos!

    Reply
  96. Avatar for NicoleNicole says

    December 1, 2018 at 9:34 am

    I used to use tofu to make tacos with but I much prefer this recipe and make it all the time! A fantastic alternative, and my (meat eating) boyfriend also loves it! Thanks Dana!

    Reply
  97. Avatar for Emily KoenigEmily Koenig says

    November 16, 2018 at 3:15 am

    Thank you for this! We stopped eating meat in March (I’m nudging us in a more vegan direction now) and the transition has been tough for my kids! My 5yo loved this recipe!!! She ate it right up in a flour tortilla!
    Your site has been an amazing find for me. Thanks again for putting up all these amazing simple recipes!!!

    Reply
  98. Avatar for Janette StearnsJanette Stearns says

    November 14, 2018 at 4:49 pm

    I made this for dinner tonight. Hubby was skeptical, but he at it with no complaints! If he could’ve found a fault, he would have! So this is a home run in my book :) Hubs proceeded to google “quinoa” during dinner and recited all the health benefits of this ancient grain. DD13 thought it was great and wants to see it again. Definitely adding this recipe to my rotation. Thank you for the great idea.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 15, 2018 at 7:33 am

      Whoop! Thanks for sharing, Janette!

      Reply
  99. Avatar for CariCari says

    November 10, 2018 at 1:33 pm

    I made this and am obsessed! Sooo much better than ground turkey tacos! Also, it froze and reheated SO good!!!

    Reply
    • Avatar for MamieMamie says

      November 29, 2018 at 2:33 pm

      Thanks for letting us know about the freezer–it’s exactly the question I was about to ask. I doubled the recipe before thinking about whether it would actually freeze well. My kids love this filling!

      Reply
  100. Avatar for Anna ThineeAnna Thinee says

    November 9, 2018 at 2:41 am

    I made this tonight and it was delicious! Great texture and tasted just like taco meat. Thanks for the recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 9, 2018 at 5:47 am

      Yay!

      Reply
  101. Avatar for Erika FieldsErika Fields says

    November 4, 2018 at 11:42 am

    We have made this sooo many times and it’s always a hit! It is my go-to recipe for a taco meat substitute. The texture is unbeatable.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 4, 2018 at 6:42 pm

      Yay! Thanks for sharing, Erika!

      Reply
  102. Avatar for DesiréeDesirée says

    October 31, 2018 at 1:20 am

    It was delicious and very easy to make!! Even my super picky children requested seconds. The only change I made was using 1 1/2 cups liquid instead of the 1 3/4.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2018 at 8:11 am

      Great! Thanks for sharing, Desirée!

      Reply
  103. Avatar for Judy ChanceyJudy Chancey says

    October 23, 2018 at 2:02 pm

    Love it!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 23, 2018 at 2:22 pm

      Yay! We are glad to hear that, Judy! If you could leave a star rating, that would help us a lot :)

      Reply
  104. Avatar for BiancaBianca says

    October 17, 2018 at 7:37 pm

    I made this tonight because I was really craving Taco Bell and their vegetarian options just aren’t doing it for me because it’s the spices in thei questionable beef that I miss lol so I gave this recipe a go and I think the saving grace were the toppings (cheese, sour cream, pinto beans, lettuce, tomato). The quinoa tasted more like a Spanish rice for some reason but i think it’s because of salsa that I used. Wasn’t what I was envisioning in respects to flavor and texture but it worked and was filling!

    Reply
  105. Avatar for GriseldaGriselda says

    October 8, 2018 at 10:57 pm

    Would it work of I leave the salsa out?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 9, 2018 at 7:50 pm

      I’d recommend keeping it in, but we haven’t tried it without and can’t say for sure how it would turn out. Let us know how it goes!

      Reply
  106. Avatar for JammieJammie says

    September 25, 2018 at 6:32 pm

    I have made this. Overall, very good. Will decrease spices next time way too much for me. Perfect replacement for meat in tacos and nachos with vegan cheese, beans and guacamole. Wil make over and over. Enjoy.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 26, 2018 at 9:39 am

      Yes, feel free to increase or decrease the spices depending on your preference!

      Reply
  107. Avatar for Matt KMatt K says

    September 25, 2018 at 9:32 am

    Your recipes are always so on point I never second guess them. My go to for vegan dishes.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 26, 2018 at 10:53 am

      So kind!

      Reply
  108. Avatar for MelissaMelissa says

    September 13, 2018 at 2:43 am

    I made this recipe last night since Ellen fisher recommended this. I just doubled the spices /salsa and it turned out very tasty! I put this on a bed of chips with smashed black beans with spices… It came out amazing! My husband wouldn’t stop eating from my plate. I’m using the leftovers for enchiladas tonight.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 14, 2018 at 7:38 am

      Yay!

      Reply
  109. Avatar for GigiGigi says

    September 12, 2018 at 6:57 am

    I attended a vegan taco dinner party last night and made this and it was a hit ! Everyone loved it.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 12, 2018 at 10:32 am

      Thanks, Gigi!

      Reply
  110. Avatar for JennyJenny says

    September 3, 2018 at 4:44 pm

    This is absolutely delicious!! I made the quinoa in my Instantpot, toasting it on “sauté” before adding the broth. After I fluffed it and let it cool, I mixed all of the other ingredients right into the pot and then dumped it onto the cookie sheet. I baked mine for 19 minutes and it was perfect. The only thing I’ll do differently next time is to double the recipe, especially since I ate about a half cup of it right off the pan. Sorry not sorry.

    Reply
  111. Avatar for TaylorTaylor says

    August 29, 2018 at 8:15 pm

    This recipe is a game changer that I keep going back go to impress non-vegan dinner guests! Thank you so much, Dana, I finally had to figure out how to leave a glowing review because this recipe absolutely deserves it!!! It’s so simple, try it out once if you’re on the fence and then you’ll fall in love and be glad you did!

    Reply
  112. Avatar for ShannonShannon says

    August 22, 2018 at 10:35 am

    Oh my!!! I just made these for lunch. I stuffed them with cilantro and avocado. Incredible!!!

    Reply
  113. Avatar for ChristinaChristina says

    August 16, 2018 at 2:35 am

    This recipe was great! My three year old loves “helping” in the kitchen, and this meal was one he could easily get his hands in…on. While the quinoa was simmering, we added all the other ingredients to a mixing bowl. By time we were finished, the quinoa was ready to rest the 10 minutes so my son used a butter knife to cut up the avocado. It’s also really yummy without baking, so I sat some aside for my son since he was getting impatient. We’ll definitely add this to our meal rotation. Not only was it easy and yummy, it allowed us some bonding time. Thanks for sharing!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 17, 2018 at 9:21 am

      We are glad to hear you and your kiddo enjoyed making this together, Christina!

      Reply
  114. Avatar for Kathryn L TateKathryn L Tate says

    August 1, 2018 at 8:02 am

    This is an amazing recipe!!
    Moist (with the olive oil) and extremely tasty.
    Will make again and again.

    Reply
  115. Avatar for RodneyRodney says

    July 31, 2018 at 10:44 pm

    Can I use active dry yeast?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 2, 2018 at 6:26 am

      Not for this recipe, as it is not the same as nutritional yeast!

      Reply
  116. Avatar for ElizabethElizabeth says

    July 20, 2018 at 5:52 am

    We tried this a couple years ago before going vegetarian and really enjoyed it. We ate it pretty regularly. Now that we don’t cook meat, this is a staple at our house! Love the flavor and texture. A filling a yummy recipe.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 20, 2018 at 6:18 am

      Yay! Glad you enjoy it, Elizabeth!

      Reply
  117. Avatar for NancieNancie says

    July 13, 2018 at 10:27 am

    I’m looking forward to trying this recipe. I think the quinoa will be an excellent substitute for the beef. I’m saving it to my pocket. Thank you!

    Reply
  118. Avatar for Shelley McPharlinShelley McPharlin says

    July 8, 2018 at 3:09 pm

    I am just about crying right now, tears of joy! This recipe is so amazing! Although I was a vegetarian for a long time, I’m relatively new to the vegan world ( 1 year ) I mean I LOVE beans thank goodness, but I’m about over bean tacos and burritos and I avoid the fake meats and crumbles as I have rheumatoid arthritis and I find the preservatives and added whatever makes it worse. Just happened to google vegan taco meat and your recipe came up. Thank you! Oh , and I don’t really like quinoa , but this may change my mind and my life! It’s chewy and moist and a very “meaty” texture , just fabulous!!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 9, 2018 at 10:12 am

      Oh Shelley, we are so glad to hear how much you enjoyed this recipe! Thank you for the sweet review!

      Reply
  119. Avatar for MargaretMargaret says

    July 6, 2018 at 5:20 pm

    This recipe is absolutely wonderful! My husband and I enjoyed our tacos so very much and this will become a regular repeat meal for sure! We had pre made taco seasoning we used this time, but are looking forward to using the spices listed in the recipe for the next. Thank you!

    Reply
  120. Avatar for Debbie ColoDebbie Colo says

    June 28, 2018 at 6:11 pm

    I made this tonight. It was really good. I think I probably should have gone with a organic taco though…the ones I choice probably had too much salt.

    Reply
  121. Avatar for TabeaTabea says

    June 22, 2018 at 11:52 am

    Sooo good !! We had this with homemade tortilla wraps, vegan cheesesauce, salsa and avocado. I couldn’t get the salsa here in Germany, so I made my own. I definitly will do this more often !!

    Reply
  122. Avatar for CarolCarol says

    June 21, 2018 at 5:54 pm

    Just had this for dinner,it was fantastic, added vegan refried beans to my shell,quinoa, salsa lettuce tomatoes, did my shells in airfryer (no oil)I will be making this all the time

    Reply
  123. Avatar for TraceyTracey says

    June 13, 2018 at 4:39 pm

    I made these last night and had the leftovers tonight! These are AMAZING!!!!! So easy and delicious! Best taco recipe ever!!!! It will definitely be a weekly meal now. I’m in love with these tacos!

    Reply
  124. Avatar for SarahSarah says

    June 10, 2018 at 4:25 pm

    This is my go-to recipe for tacos, and I’ve made it numerous times! EVERYONE loves this, even my meat-eating friends and family!

    Reply
  125. Avatar for Bruce MacGillivrayBruce MacGillivray says

    May 31, 2018 at 1:35 am

    Sorry, but it was just too spicy. Once we got through the heat it did taste nice. Doubt we will try it again–if we do, it will be minus the chili powder and cumin

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 31, 2018 at 2:38 pm

      Hi Bruce! Sorry to hear it was too spicy! Feel free to cut back the chili powder next time and that should help!

      Reply
  126. Avatar for AliAli says

    May 22, 2018 at 4:13 am

    This was delicious!! I also added half a can of lentils to the spices and salsa before putting in the oven and it was the besttt taco ‘meat’ ever! Definitely a yummy taco Tuesday recipe that I’ll be doing again and again!!

    Reply
  127. Avatar for DklDkl says

    May 20, 2018 at 6:41 am

    We used to love a good hot dog with all the toppings of an old fashioned drug store counter. Since we no longer eat meat products, we gave this a try by switching the ingredients over to a chili recipe to make a great chili dog. Add a few more toppings on a bun and it’s perfect. You’ll never miss the meat products.

    Reply
  128. Avatar for Dan from Platter TalkDan from Platter Talk says

    May 10, 2018 at 7:39 am

    Awesome use of quinoa, while keeping it fun and delicious! Thanks for the inspiring idea; looking forward to trying these tacos soon!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 10, 2018 at 11:10 am

      We hope you enjoy them, Dan!

      Reply
  129. Avatar for TamraTamra says

    May 7, 2018 at 4:37 pm

    This was delicious! After the quinoa was cooked, I used half of it and half cauliflower rice, tossed with spices and baked per your directions, served on tostadas. . Yummmmmmy!

    Reply
  130. Avatar for KevinKevin says

    May 4, 2018 at 9:36 am

    Alone this is just OK, but it shines and is wonderful in a hard-shell taco. I didn’t miss the ground beef taco meat at all. A new keeper! Thanks

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 4, 2018 at 10:18 am

      Glad you enjoyed it, Kevin!

      Reply
  131. Avatar for TinaTina says

    May 1, 2018 at 11:57 pm

    I couldn’t sleep tonight so I got out of bed and made your cinnamon rolls to surprise my husband with in the morning. Then I thought well might as well make the quinoa taco meat for dinner tomorrow night. What’s especially funny about this is that before i became vegan I never really cared about cinnamon rolls or tacos!! Now both recipes are huge favorites in my home.
    So grateful to you and all the other vegan food bloggers that make this way of living so easy for all of us.
    Now I’m off to buy an ice cream maker to make your chocolate ice cream!??

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 2, 2018 at 6:44 am

      You were on a late-night cooking roll, Tina! We’re glad you enjoyed both recipes and hope you love our ice cream! :D

      Reply
  132. Avatar for Julie RobinsJulie Robins says

    May 1, 2018 at 4:13 pm

    Two extremely grateful and satisfied thumbs up.

    Reply
  133. Avatar for BeckyBecky says

    April 29, 2018 at 6:43 pm

    I made this tonight. Still cooling, but smells wonderful! I plan to make a wrap for lunch at work tomorrow and use the rest through out the week. Thanks for a great recipe!

    Reply
  134. Avatar for Holly M.Holly M. says

    April 24, 2018 at 3:37 pm

    This was great, thank you ?. I made some fresh pico for garnish, amazing, we’ll be having this often!

    Reply
  135. Avatar for Thomas And ChristineThomas And Christine says

    April 11, 2018 at 6:14 pm

    We have been using this for awhile for tacos and it is a great recipe. Tonight we wanted enchiladas so I made this “meat” and my wife used it as replacement in her beef enchilada recipe. It blew us away…worked perfectly and was over the top delicious. I honestly don’t think someone who didn’t know would realize it was vegan meat.

    The only change we made was to skip the baking step which made it a bit easier to work with as enchilada filling.

    We are Texans who like our meat and Tex Mex and this crushed it on both counts.

    As always, thank you for all you do. We know your recipes are going to be well tested and delicious.

    Tom and Christine.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 12, 2018 at 11:34 am

      We’re so glad you both enjoyed this recipe!

      Reply
  136. Avatar for KimberlyKimberly says

    April 10, 2018 at 11:44 am

    Love the quinoa taco meat!! I put the leftovers in a deconstructed enchilada casserole and it works so well!!! Thank you

    Reply
  137. Avatar for KatieKatie says

    April 5, 2018 at 2:16 pm

    Delicious! This is by far my favorite way to eat quinoa now. Baked mine for 25 mins. I’d even eat this just as is without any oven time! Just that delicious! Thanks Dana!

    Reply
  138. Avatar for jaynejayne says

    April 2, 2018 at 5:20 am

    This is really good. I had it over ‘nachos’ with homemade salsa and guacamole. Extremely yum. I didn’t have a big enough pan to spread it all out on in the oven but with the leftovers I will spread it out and try it more crunchy. Thanks for the recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 2, 2018 at 9:31 am

      Yes, that should help! Glad you enjoyed it!

      Reply
  139. Avatar for Rachel RogersRachel Rogers says

    March 21, 2018 at 12:33 am

    Followed the recipe exactly and love it!! Before baking I thought it tasted good but was unsure how it would be a good taco meat sub, but man! It was so dang good after baking! I made soft tacos topped with lettuce,tomato, and cashew sour cream. Woke up in the middle of the night and ate a spoonful of it when I went to get something to drink to. Ha. Good stuff.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 21, 2018 at 8:41 am

      Haha glad you enjoyed it, Rachel!

      Reply
  140. Avatar for Judy AndrewsJudy Andrews says

    March 19, 2018 at 10:24 am

    Hi,
    I would like to know if you can leave out the nutritional yeast. I’m not sure whether I can guy it where I live. My daughter is coming to visit and this recipe sounds great.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 20, 2018 at 8:52 am

      Hi Judy! It adds flavor but isn’t essential!

      Reply
  141. Avatar for MarleaMarlea says

    March 13, 2018 at 3:46 pm

    I made this for dinner tonight with your queso recipe. I personally loved it. I want to try quinoa in other things now. My family wasn’t as excited as I was but they’re meat eaters :( Thank you for the creative recipes.

    Reply
  142. Avatar for AlexAlex says

    March 8, 2018 at 11:33 pm

    I just made this tonight. I must say it was absolutely delicious! I only had 2 tacos and I am stuffed! I am shocked at how great it was! My friend was shocked as well! We will definitely be adding this to the taco Tuesday menu. We didn’t miss meat one bit! Thank you for the wonderful alternative, and helping me enjoy a more plant based diet a bit more easily!

    Reply
  143. Avatar for MadisonMadison says

    March 4, 2018 at 9:34 pm

    Had to work with what I had on hand so I increased the veggie broth in the quinoa, didn’t add nutritional yeast, added a 1/2 tsp onion powder to the quinoa, and substituted a half tbspn tomato paste, some cilantro, some chopped red onion, and juice from 1/4 of a lime for salsa. Served with fresh jalapeño, refried beans, cucumber, sautéed bell pepper and red onion, and hot sauce and was quite pleased with the results.

    Reply
  144. Avatar for LoriLori says

    March 3, 2018 at 4:48 pm

    This was first meal as my family embarks on eating a plant-based diet…and we LOVED it. Looking forward to trying the meals in the ebook.

    Reply
  145. Avatar for ChristineChristine says

    February 25, 2018 at 8:45 am

    This is life changing, I swear. I’ve been a vegetarian for decades, but I still miss the authentic texture of meat, not to mention the ease ground beef allows. I’ve tried other crumbled alternatives, including a great chorizo made from tofu, but always found the texture just slightly off. This, though! Yes, you must let it get crispy, to not do so will leave you with tasty quinoa mush. And it is really important to use broth when boiling the quinoa. It provides a depth of flavor necessary for the umami taste. Finally, this stuff is amazing the NEXT day. Not only did it not get mushy, the flavor developed even more so. I toasted my leftovers in a pan just to warm them through. Fantastic!

    Reply
  146. Avatar for AngelitaAngelita says

    February 20, 2018 at 7:18 pm

    I had vegan tacos and my mom made this quinoa “meat” for the recipe. It was really good. I like the texture of the quinoa better than any veggie meat. This is a keeper!

    Reply
  147. Avatar for MissRidaMissRida says

    February 19, 2018 at 6:55 pm

    Absolutely delicious! It’ll be on heavy rotation. Thank you !

    Reply
  148. Avatar for KimberKimber says

    February 16, 2018 at 12:52 pm

    I put it in a homemade vegan chili and slow cooked all day. Delicious!!

    Reply
  149. Avatar for Jill SweetJill Sweet says

    February 13, 2018 at 8:25 am

    Dana, my friend (I feel like I can call you friend), this is my most favorite recipe ever. It was the first thing I made when we transitioned to a plant based diet in 2017 and still makes me so happy. We had tri-colored quinoa this time & it was even tastier (if that’s possible)! Your recipes never disappoint and I am so thankful for them. I LOVE that you include metric measurements since we are Americans living in Bulgaria . Keep them coming!

    Reply
  150. Avatar for SuzSuz says

    February 2, 2018 at 4:00 pm

    This sounds perfect. So I never had quinoa even though I’ve been vegetarian since 99…. it takes me awhile to venture out especially since the rest of my family do eat meat as don’t always want to try stuff lol. Anyway I love tacos and usually use meatless product replacements for beef but I’ve been feeling like I need something healthier than that. Looks like it’s tike to try quinoa! Thanks!!

    Reply
  151. Avatar for KenzieKenzie says

    February 1, 2018 at 2:56 pm

    Hi! We love this recipe and make it frequently. I have a taco potluck coming up at work, and as the lone vegetarian in the office, I’d love to bring this to show how delicious plant based meals can be. Any suggestions on how transport/reheat or a potluck? Could I heat it in a crockpot or would you recommend just microwaving? Thanks!

    Reply
  152. Avatar for KellyKelly says

    January 31, 2018 at 6:40 am

    My boyfriend and I are not vegetarian per say…
    But we have been trying to eat that way during the week!
    Two things: He LOVES tacos, and this quinoa taco meat wont make you miss a thing! We absolutely loved this recipe. Crispy texture, full of flavor. I adding 1/2 tsp of cayenne for a kick and make your chimichurri recipe to drizzle on top of my tacos.
    SO GOOD AND WILL KEEP MAKING THIS FOREVER AND EVER!

    Thank you!
    Kelly

    Reply
  153. Avatar for SoniaSonia says

    January 28, 2018 at 6:06 pm

    I’ve made this a few times and just recently this week for a quick weeknight taco dinner. I cook the quinoa in water but the taste is still very good! The kids gobble it up fast which is a testament to its goodness. We use leftovers for salads and as toppings for other meals. Quick, easy and delicious!

    Reply
  154. Avatar for Bailie KollmarBailie Kollmar says

    January 25, 2018 at 12:05 pm

    Made this last night to go on tostadas… DELICIOUS! Turned out even better than I expected (and my expectations are always high for your recipes, because I generally love them all).
    Reheated it (in the oven) for a salad this afternoon, and it was equally good.

    Reply
  155. Avatar for DinaDina says

    January 24, 2018 at 3:36 pm

    Hi! Is the nutritional yeast imperative to this recipe? What role does it play in the flavor? Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 26, 2018 at 7:33 pm

      It adds flavor but isn’t essential!

      Reply
  156. Avatar for AmberAmber says

    January 21, 2018 at 8:23 am

    I can not say enough good things about this recipe. Do not hesitate! Make his for dinner TONIGHT! Being vegetarian, crunchy tacos have been one thing I miss and crave the most and boy did this #QuinoaTacoMeat satisfy that craving! I topped my tacos with spicy cabbage, cheddar cheese, chopped cilantro, a squeeze of fresh lime, and a drizzle of Texas Pete. *Drools* Served along side some cilantro lime corn and lard free refried beans. One of my favorite meals of all time!

    #minimalistbaker
    #tacotuesday
    #quinoa

    Reply
  157. Avatar for ValerieValerie says

    January 18, 2018 at 9:12 am

    This was seriously SO GOOD! I’m still amazed by how good it was. I’ll likely end up making this a staple around here. Thank you!

    Reply
  158. Avatar for KatyKaty says

    January 16, 2018 at 5:00 pm

    Your blog is one of the few reasons our family (we have 3 small kids) has been able to stay consistent with our vegan diet. THANK YOU for recipes like this. I’m so grateful for your blog (and your cook book, which I got for Christmas)!

    Reply
  159. Avatar for SadieSadie says

    January 16, 2018 at 10:50 am

    This was amazing!

    Reply
  160. Avatar for Valerie M.Valerie M. says

    January 12, 2018 at 6:42 am

    This recipe just blew my mind, can’t wait to try! Super excited that it is nut free and safe for my allergy baby. Thank you so much for your recipes, truly inspiring!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 12, 2018 at 7:05 pm

      Yay! So glad to hear, Valerie!

      Reply
  161. Avatar for EmilyEmily says

    January 10, 2018 at 3:16 pm

    just made these for dinner tonight! delicious! will definitely be making these again :)

    Reply
  162. Avatar for LoraLora says

    January 9, 2018 at 7:48 pm

    I’m wondering if I could sub the quinoa for brown lentils? Has this been attempted?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 12, 2018 at 7:23 pm

      Hi Lora! We haven’t tried it, but if you do let us know how it goes!

      Reply
  163. Avatar for YCBYCB says

    January 5, 2018 at 2:32 pm

    Very good! My mom and I are fasting and were looking for good filling began recipes this recipe came up and it was very delicious and filling.

    Reply
  164. Avatar for HopeHope says

    January 3, 2018 at 6:44 pm

    Would this work with brown rice instead of quinoa?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 3, 2018 at 7:37 pm

      Hi Hope! We haven’t tried it, but if you do let us know how it turns out!

      Reply
  165. Avatar for Sarah ParkerSarah Parker says

    December 22, 2017 at 7:09 pm

    I made this a couple of nights ago, and it was the bomb! Both my husband and I thoroughly devoured our tacos. This will be a regular in our meal rotation!

    Reply
  166. Avatar for juliajulia says

    December 20, 2017 at 1:27 pm

    HOLY MOLY. THIS IS THE ONLY REVIEW I HAVE EVER DONE ON A RECIPE. trust me when i say that this is AMAZING and you need this in your life!! i have been eating this every night for dinner- in taco shells, in lettuce wraps, in tortillas, and in salads- for the past few weeks and i’m still not sick of it.

    Reply
  167. Avatar for lizliz says

    December 15, 2017 at 4:54 pm

    I agree, it was very good. Thank You

    Reply
  168. Avatar for Kayla MorrisKayla Morris says

    December 15, 2017 at 8:43 am

    I made this last night and absolutely loved it. Honestly, it was better than any meat tacos I remember eating. I added black beans for a little extra protein and paprika for additional flavor. This will definitely be a staple whenever tacos are on the menu.

    Reply
  169. Avatar for Lauren L.Lauren L. says

    December 4, 2017 at 10:48 am

    Delicious! Threw this in a burrito bowl with black beans, lime-jalapeno marinated kale, avocado salsa verde and some nutritional yeast. Eating the black beans and quinoa taco meat together made me think this would make for a great veggie burger …

    Reply
  170. Avatar for BillBill says

    November 26, 2017 at 8:59 pm

    This recipe was really terrific. We’ve used lentils and Beyond Meat Crumbles, but the quinoa really was transformed with the additional oven time that resulted in a browning and crisy texture that made everyone want seconds and thirds…and it’s a very inexpensive meal too! Well done MB!

    Reply
  171. Avatar for sheana graysheana gray says

    November 20, 2017 at 5:59 pm

    Girl this taco meat….BOMB!! I love it thanks so much. Btw I’m newly vegan and was starving tonight and ran across this recipe…I love it! Will be back for more recipes!!!

    Reply
  172. Avatar for josiejosie says

    November 19, 2017 at 2:54 pm

    Really easy and tasty. You have really helped us LOVE our new plant-based diet. Served with sautéed peppers and onions and guacamole. I will make this again.

    Reply
  173. Avatar for MegMeg says

    November 17, 2017 at 7:48 pm

    Wow! I made this for me and my dad, who is a carnivorous, meat-and-potatoes kind of guy. I left out the nutritional yeast and added a little tapatío and fresh salsa after they came out. He loved them, and said he might even choose them over meat tacos!!! Thank you so much for this great recipe.

    Reply
  174. Avatar for TaniaTania says

    November 7, 2017 at 4:20 pm

    I am transitioning over to a plant based diet and this will definitely be on rotation for Taco Tuesday! I thought it was very good. I’m the only one who ate it and it made a ton so I have plenty left over for the next few days. Thanks for sharing!

    Reply
  175. Avatar for carolcarol says

    November 6, 2017 at 2:25 pm

    Made this and only changed the chili powder to taco mix. Everyone loves it. Thanks for the recipes.

    Reply
  176. Avatar for ElizabethElizabeth says

    October 24, 2017 at 7:35 pm

    Hi! Based on the comments here, I feel like I’m the only one this didn’t turn out well for. Is the quinoa supposed to be crunchy after you boil it (before you mix with spices and put it in oven?) In the oven Mine just didn’t get a crumbly taco texture. I did add extra water when boiling the quinoa because it seemed so dry, but maybe that was the point?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 25, 2017 at 7:19 pm

      Hi Elizabeth! Sorry it didn’t turn out well! I would try cooking the quinoa longer next time!

      Reply
  177. Avatar for Erin EnglerErin Engler says

    October 18, 2017 at 12:37 pm

    I love this taco filling recipe. I have used it in taco bowls and taco salads and it is simply fantastic.

    Reply
  178. Avatar for Angela McReynoldsAngela McReynolds says

    October 18, 2017 at 11:45 am

    I just made this for lunch. It was so good! The person who shared the recipe with me thought that it was too loose for hard tacos, so I waited until the quinoa was already baked to add the salsa and it held together nicely. I also added the nutritional yeast after it was already baked so that the heat didn’t kill the B vitamins (I’m not sure that actually happens, but I’ve heard that before). I served it with guacamole and my own special pico de gallo slaw.

    Reply
  179. Avatar for SigridSigrid says

    October 13, 2017 at 2:38 am

    I keep coming back to your website for this recipe ? Just perfect, and super kid-friendly. My two toddlers LOVE this ? Keep up the good work.
    Hugs from Norway?

    Reply
  180. Avatar for DeborahDeborah says

    October 10, 2017 at 4:00 am

    These were quite tasty! I had leftover quinoa and this recipe was the perfect way to use it. The red quinoa gave the finished “meat” an uncanny resemblance to actual taco meat that might persuade non-veg people to give it a try. It was much better than previous taco attempts with veggie crumbles or lentils. I will definitely make this again!

    Reply
  181. Avatar for Teprena JewellTeprena Jewell says

    October 4, 2017 at 8:45 am

    This was perfect for me and picky meat missing boyfriend

    Reply
  182. Avatar for GinaGina says

    September 30, 2017 at 5:00 pm

    Came out perfect!!! Thank you for sharing!!!!!!

    Reply
  183. Avatar for Jordan CormackJordan Cormack says

    September 28, 2017 at 7:09 pm

    So good! I think I undercooked it a little because I was scared to burn it, and the parts that are cooked more are my favourite, so I think I’ll cook a little longer next time. But it’s delicious. I was eating it straight off the baking sheet.

    Reply
  184. Avatar for ArtArt says

    September 11, 2017 at 6:41 pm

    I loved this! Definitely a KEEPER! I made salsa from scratch and my batch was a bit spicy which intensified while roasting.

    My cooking time was much longer due to my sheet pan being too small.

    I was very impressed with the seasoning blend. I was concerned it wasn’t enough for the amount of quinoa but it worked out perfect.

    Also, because I knew my salsa was on the hot side for my taste. I subbed 1/4 tsp each smoked paprika and oregano in place of black pepper.

    Reply
  185. Avatar for DianeDiane says

    September 9, 2017 at 7:49 am

    I made this recipe last night and could not believe how amazingly delicious it was! I followed the recipe exactly and it was perfect without any modifications. Looking forward to the leftovers tonight. Thank you !

    Reply
  186. Avatar for JodieJodie says

    September 7, 2017 at 12:53 pm

    I tell everyone about this recipe, it is amazing!!!!!! Thank you so much ☺️

    Reply
  187. Avatar for AndreaAndrea says

    September 3, 2017 at 2:30 pm

    This recipe has become a staple in our house! Everyone loves it and I have made it for guests to rave reviews. Before baking, I add in a can of black beans and it binds together nicely with the great crunchy layer from the oven. Love it! Thank you!

    Reply
  188. Avatar for AndreaAndrea says

    September 3, 2017 at 9:37 am

    These tacos were amazing, I used them in nachos and they were a big hit. My whole family ate it!!

    Reply
  189. Avatar for jason from Sacramentojason from Sacramento says

    August 31, 2017 at 12:30 pm

    I’ve made several MB recipes, but I *had* to come here and comment because this recipe was that good. My favorite so far. Extremely simple to make, robust flavor thanks to the chili powder, garlic powder, and, most of all, cumin! I have put this on nearly every meal! I didn’t care too much for quinoa before now due to the lack of flavor. This fixes that. Am I allowed to post a meal picture here? https://www.instagram.com/p/BYcb_WeghEH/

    Thanks for posting this. You’ve become quite the household name for us vegans :-)

    Reply
  190. Avatar for KerryKerry says

    August 30, 2017 at 5:22 pm

    Wow! What a great recipe. Totally tasty even without the nutritional yeast. We used spicy salsa to give the recipe an extra kick. Thank you!

    Reply
  191. Avatar for AmyAmy says

    August 26, 2017 at 10:11 pm

    So good. I made this for taco bowls and it was a big hit. I used Parmesan instead of nutritional yeast. Thank you!

    Reply
  192. Avatar for SophiaSophia says

    August 24, 2017 at 4:40 am

    I love how you get a mix of soft and crunchy quinoa. Yum! Made burritos/tacos topped with this and roasted mushrooms, cashew sour cream, salsa, cherry tomatoes, lettuce, corn, avocado and vegan cheese. Delicious!

    Reply
  193. Avatar for Madi PMadi P says

    August 22, 2017 at 7:45 pm

    I can’t have nightshades so I am trying to come up with a substitute for the salsa in this recipe. It looks sooo good! Any ideas?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 23, 2017 at 8:14 am

      Hi! You could leave it out!

      Reply
  194. Avatar for AngeliqueAngelique says

    August 21, 2017 at 6:25 pm

    Made this tonight for my husband and super picky children and they all loved it! The flavor was perfect! My youngest, the pickiest of them all, asked for seconds!! Thank you so much for sharing!! This will definitely be added to our weekly rotation.

    Reply
  195. Avatar for KathyKathy says

    August 16, 2017 at 2:30 pm

    Thank you so much for this recipe. It is wonderful. I prefer this to the nut meats because they can be higher in fat and calories. It also tastes much better than the “veggie crumbles” or other meat substitutes. We like using this on salad. Such a burst of flavour and a fantastic texture. This is just delicious!!!

    Reply
  196. Avatar for carolcarol says

    August 11, 2017 at 4:01 pm

    Going to try this my girls don’t like any “meat”substitute I made. We are new vegan can I use taco season instead of the spices?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 13, 2017 at 11:05 am

      Hi Carol! That would work!

      Reply
  197. Avatar for JoelleJoelle says

    August 4, 2017 at 6:58 am

    This was easy and delicious! I’ll definitely be making it again.

    Reply
  198. Avatar for ColleenColleen says

    August 3, 2017 at 5:08 pm

    I made these tonight. Outstanding!!! Thank you for this recipe. Loved it!

    Reply
  199. Avatar for AnnaAnna says

    August 3, 2017 at 12:45 pm

    I love this recipe! I also added half a sautéed onion, a cup or two of sweet corn, and some cilantro served with home made guacamole (avocados, lime juice, jalapeños, jalapeño juice, and some sea salt) and extra salsa. Love!

    Reply
  200. Avatar for NoemiNoemi says

    July 28, 2017 at 4:49 pm

    Looked over the recipe and I won’t lie I was a little hesitant if it would be flavorful! Then I read that even picky eaters liked it sooo I pondered and thought of my picky 4 year old haha LET me just tell you! Happy plates all around ?? One of my favorites now! Family friendly and mama happy ?

    Reply
  201. Avatar for RandiRandi says

    July 27, 2017 at 8:53 am

    This was AMAZING. My hubby and four kids loved it. I made it with your plantain tortillas and they begged for more. Thanks for bringing tacos back!

    Reply
  202. Avatar for Carlene StallerCarlene Staller says

    July 27, 2017 at 6:20 am

    have you tried something like this for pizza. I like hamburger on pizza but would not want the taco flavor. Thanks

    Reply
  203. Avatar for Kayla WernerKayla Werner says

    July 24, 2017 at 3:29 pm

    AMAZING! I made this for a road trip AND had extra for a three day ATVing road adventure! So good

    Reply
  204. Avatar for LindseyLindsey says

    July 17, 2017 at 10:05 pm

    Absolutely LOVED this recipe! As a Mexican food loving vegetarian I’m used to replacing meat with black beans in almost every meal, for the passed 12 years. This took Mexican food to the next level for me! Loved the texture and the flavor was spot on. Shares this recipe with my sister and she’s made it multiple times as well. Also, my meat loving husband loved it as well. Thanks for the recipe! Will make again. Over and over!

    Reply
  205. Avatar for Valerie mabreyValerie mabrey says

    July 15, 2017 at 9:07 pm

    I made this for supper. Awesome! Thanks for convincing a new convert that meat is not needed for deliciousness!!!

    Reply
  206. Avatar for SaraSara says

    July 12, 2017 at 9:13 pm

    I gave this a try over a baked potato. Awesome!

    Reply
  207. Avatar for SusanSusan says

    July 12, 2017 at 12:54 pm

    Just wondering if you could change the seasoning and use this as a substitute for other recipes that you would have used meat? Like lasagne, etc.
    Thanks! Susa

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 13, 2017 at 6:38 pm

      Hi Susan! That’s a great idea – We haven’t tried it but its worth testing for sure!

      Reply
  208. Avatar for EE says

    July 7, 2017 at 12:07 pm

    Tried this recipe for the first time two weeks ago, and my family enjoyed it so much that we made it twice in one week. SO tasty and has great texture! I see this quickly becoming a go-to recipe in my house. Thank you!!!

    Reply
  209. Avatar for BobbieBobbie says

    July 5, 2017 at 11:33 pm

    So good!!!

    Reply
  210. Avatar for MarmailleMarmaille says

    July 4, 2017 at 4:54 pm

    I decided to become vegetarian/vegan. It’s my second day. My meat lover hubby support me and is willing to try new food.
    I made your quinoa tacos recipe for diner to night. My 3 & 5 years old kiddos told me that was good right at the first bite. It was a huge hit! No leftover!
    So much better than the oily greasy meat version. The recipe is a keeper. We will eat those quinoa tacos again and again.

    Reply
  211. Avatar for Ariel shippAriel shipp says

    July 2, 2017 at 5:15 pm

    I made it exact to the recipe and Omg so so so yummy . I am literally turning flip at how delicious it is. I didn’t need anything but the Red salsa that I got from your recipe for this to be a hit! I can’t wait to let my husband try it!

    Reply
  212. Avatar for ChrissaChrissa says

    July 1, 2017 at 5:18 pm

    I made this today! so delicious and so easy to make. way better than the vegan taco crumbles I’ve bought in the past at the store. also, I just realized after making this that Sophia Miacova ( check her instagram) had made a YouTube video on this SAME recipe last year! I had made hers last year and just went back today and realized she must have gotten the recipe from you.
    Love all your recipes!

    Reply
  213. Avatar for BrookeBrooke says

    June 25, 2017 at 9:07 am

    I made this last night, and it is amazing! I added some guacamole, and it was the best thing I’ve eaten in a while. It’s packed with a great spicy (but not hot) flavor that I love! It reheats very well, too. This recipe was so easy and quick, I will be making it a lot from now on.

    Reply
  214. Avatar for DanaDana says

    June 22, 2017 at 12:54 pm

    This recipe is AMAZING! So delicious!

    Reply
  215. Avatar for KathyKathy says

    June 22, 2017 at 7:18 am

    Tried this last night and it was great!

    Reply
  216. Avatar for Faith JFaith J says

    June 17, 2017 at 10:41 am

    I absolutely love this recipe and I’m planning on making it for a large family gathering. Do you think it would freeze well if prepared the week before?

    Reply
  217. Avatar for ErinErin says

    June 15, 2017 at 1:38 pm

    Make this last night and LOVED it! I added a few dashes of hot sauce to the mixture before I popped it in the oven…..turned out amazing! Thank you for all the fabulous eats :)

    Reply
  218. Avatar for MichelleMichelle says

    June 10, 2017 at 5:27 pm

    This looks awesome and I’d like to make it this week. I’ve never cooked with nutritional yeast before, do you use the powder or flaked type? I’m going to try it! Thanks!

    Reply
  219. Avatar for TriciaTricia says

    June 5, 2017 at 6:44 pm

    Life changing! I’m eating it as I type this. Thanks for sharing!

    Reply
  220. Avatar for CindyCindy says

    June 1, 2017 at 5:25 pm

    Absolutely loved it! It has such a nice chew, and the flavor is perfect. I used fresh garlic, instead of the garlic powder, and it worked fine.

    Reply
  221. Avatar for EmilyEmily says

    May 30, 2017 at 5:45 pm

    I made this recipe yesterday and it is AMAZING!! It is quick and incredibly flavorful. Like ground beef, it is difficult to keep the quinoa in the shell as you eat it. I think next time I would put down a layer of guacamole, sour cream or melted cheese to stick the quinoa to. Thank you so much for sharing this recipe, I will forever use this as my taco base!

    Reply
  222. Avatar for ElaineElaine says

    May 30, 2017 at 3:16 am

    I made this and it is a wonderful meal substitute! Awesome in those taco shells with a topping of guacamole salad made with black beans, corn , peppers, onion, tomatoes, avocado blended with oil, cumin and chili powder. Yum!

    Reply
  223. Avatar for Rich LillyRich Lilly says

    May 20, 2017 at 9:59 pm

    My friend suggested this recipe for our Saturday tacos and game night, after a couple of our friends announced they were trying to go vegan. I used the red quinoa, as I figured it would look a bit more ‘meaty’, and doubled the recipe, since there are 6 of us who like to eat. The recipe was easy to follow and the end result was a huge hit with all of us. It is now our standard protein filling for tacos/burritos on Saturdays. Additional sides and toppings we use are homemade Mexican friend rice, black beans, sauteed pepper medley and fresh tomatoes and avocado. For those of us who can’t let go, there’s also cheese and sour cream, but nobody’s perfect! ;) Thanks, Dana! Looking forward to trying more of your recipes!

    Reply
  224. Avatar for KarenKaren says

    May 20, 2017 at 6:24 pm

    Without a doubt, this is the best-tasting quinoa I’ve ever made. My plan was to put in on a kale taco salad, but it’s good enough to eat on its own. What a great idea–and recipe!

    Reply
  225. Avatar for TessaTessa says

    May 17, 2017 at 6:39 pm

    This is AMAZING! It tastes just like meat. We added our favorite veggies on top and chipotle sauce on top. Perfect!!

    Reply
  226. Avatar for Brenda ButlerBrenda Butler says

    May 15, 2017 at 11:28 am

    I loved this recipe. I’m a vegan who loved Mexican food. I have found my new addiction. It made into a taco salad with mixed greens, avocado, corn, tomatoes and a squeeze of lime juice. Thank you for this wonderful idea!

    Reply
  227. Avatar for HelenHelen says

    May 15, 2017 at 3:37 am

    Hi
    Need to try this! We usually soak the quinoa a couple of hours for better digestion. Do you think that will influence the amount of water needed for boiling?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 17, 2017 at 4:44 pm

      Hmm, not sure! I don’t usually soak mine. But it should require less water if soaked.

      Reply
  228. Avatar for CandyceCandyce says

    May 13, 2017 at 6:01 pm

    I made this tonight, my picky 6 year old loved it and my husband said he could eat it 3 times a week. My son assumed it was ground hamburger and I didn’t tell him otherwise. Thanks for the recipe.

    Reply
  229. Avatar for JohnJohn says

    May 11, 2017 at 1:31 pm

    Thank you for sharing this recipe and the technique of baking the quinoa. Excellent texture and flavors in the quinoa! I sauteed some sweet potato, yellow bell pepper, red onions, and black beans to mix into the quinoa taco filling. Will be making your recipe again!

    Reply
  230. Avatar for Stacy TaulbeeStacy Taulbee says

    May 10, 2017 at 12:19 pm

    Do you rinse the quinoa before cooking it?

    Reply
    • Avatar for StacyStacy says

      May 10, 2017 at 1:30 pm

      Sorry. Can’t delete this and just re-read the recipe and answered my question.

      Reply
  231. Avatar for JonnyJonny says

    May 5, 2017 at 11:56 am

    Holy crap this is so freaking delicious. Thank you! Sincerely, a HUGE carnivore.

    Reply
  232. Avatar for BeckiBecki says

    May 5, 2017 at 5:28 am

    Curious about just toasting the quinoa and using the store bought taco seasoning? Anyone try??

    Reply
    • Avatar for StacyStacy says

      May 1, 2019 at 7:20 pm

      I used McCormick taco seasoning – I added a bit extra and it turned out great.

      Reply
  233. Avatar for ChristianChristian says

    May 3, 2017 at 6:49 pm

    Just made this to put on nachos, and even before popping it in the oven I am amazed by how much this tastes like taco seasoned ground beef, excellent job with this recipe! :)

    I would love to find a tweaked version I could use as a sub for regular ground beef, without that zesty taco seasoned flavor, to use in recipes with different flavor profiles.
    I suppose for now I’ll just have to experiment!

    Thank you! <3

    Reply
  234. Avatar for Nichole CopeNichole Cope says

    April 30, 2017 at 6:05 pm

    I love this recipe and have made it multiple times. Tonight I decided to make tacos for dinner and realized I was out of quinoa!!! I had Aramanth on hand so I used it and it turned out great! I made a couple of additional modifications to the recipe: 3 cups of liquid (half broth, half water), doubled the nutritional yeast and all of the seasonings, added 6 TBSP of polenta (corn grits). My daughter actually liked it better this way!
    Thanks for all of the awesome recipes!

    Reply
  235. Avatar for JenniferJennifer says

    April 29, 2017 at 4:02 pm

    Just made this. We cut fat from our diet, so made it without the oil. Still delicious! Thank you for great recipe!

    Reply
  236. Avatar for JenJen says

    April 25, 2017 at 5:37 pm

    Okay. It’s finally official. I’m obsessed with this stuff!!!!! I make it at least once a week. I use it in tacos and over salad. Sometimes I mix in refried beans. Sometimes I just shovel it in my mouth with a spoon. So. Flipping. Good!!! I make the quinoa in the pressure cooker because it allows me to eat it sooner :)

    Reply
  237. Avatar for AlexAlex says

    April 25, 2017 at 9:28 am

    Can I freeze to use next time? I’m thinking if I just gave it a quick rebake to make crispy again?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 26, 2017 at 5:53 am

      Hi Alex! Check the comments as others had success in freezing it!

      Reply
  238. Avatar for LeiahLeiah says

    April 22, 2017 at 10:28 pm

    Unbelievably happy I stumbled upon this recipe. I haven’t been able to stop thinking about tacos for a week or so now. You have saved me. The flavor in this is spot on, I loved it. Husband actually enjoyed as well, his only comment was that the quinoa can be a bit crunchy/hard here and there, but overall we have a winner! I may add an extra spice or two in the future, up the heat a bit for fun, but I couldn’t be more pleased. Thank you for saving me from my taco-less night mare!

    Reply
  239. Avatar for Erin EnglerErin Engler says

    April 17, 2017 at 8:32 am

    This is the perfect topper for salads, potatoes, wraps and more! I have made this recipe at least a dozen times, most recently for Mexican stuffed sweet potatoes. I do bake for longer than suggested, because I like the quinoa to be extra crispy. Absolutely delicious!

    Reply
  240. Avatar for MichelleMichelle says

    April 17, 2017 at 7:06 am

    WOW!! I made these for our friends last night and we all LOVED it!! Who needs ground beef! At first they were apprehensive when hearing it was quinoa however after the first bite, they were hooked!!

    Thank you for this recipe!!

    Reply
  241. Avatar for ChristaChrista says

    April 12, 2017 at 5:33 pm

    So good!! I’ve made them twice now and even my picky child loves them!

    Reply
  242. Avatar for JenniferJennifer says

    April 3, 2017 at 8:37 pm

    Made these about a month ago and they immediately became a family favorite and are a repeat im our house!! They are so full of flavor and delicious!! They may take a little more time than some quinoa recipes but welllll worth it!!! Thanks for a delicious recipe!!! Will continue to try more:)

    Reply
  243. Avatar for NanetteNanette says

    April 2, 2017 at 5:48 pm

    After pinning this a long time ago I finally made this and I’m so glad I did! I don’t eat meat anymore but missed it in tacos. This is a perfect substitute and tastes so good. Thank you so much for this recipe! I can now enjoy tacos, taco salads and all the stuff I love!

    Reply
  244. Avatar for JennJenn says

    March 30, 2017 at 12:24 pm

    Can you use pizza yeast instead of nutritional yeast? That’s all I have right now.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 30, 2017 at 5:30 pm

      Hi Jenn! I’m sad to report that though both of the two are yeasts, pizza yeast and nutritional yeast are quite a bit different and cannot be used in place of one another. Hope this helps!

      Reply
  245. Avatar for ErikErik says

    March 18, 2017 at 4:19 pm

    Normally love everything on this blog. We’ve come to expect greatness from all minimalist baker recipes. Maybe that’s not fair, but these just didn’t work.

    Reply
  246. Avatar for ChristinaChristina says

    March 16, 2017 at 11:27 am

    I made this and it is now our go to *meat* for tacos, burrito bowls, and used as a topper on jicama fries with no cheese cheese sauce! What a wonderful texture and flavor. We are unable to use the soy crumbles so this is a wonderful alternative! Thank you for creating and sharing!!

    Reply
  247. Avatar for KristenKristen says

    March 15, 2017 at 9:48 pm

    Delicious recipe!! I used this for soft tacos and taco salad. Very flavorful with a great texture as well. Thank you for creating it!!

    Reply
  248. Avatar for JasonJason says

    March 12, 2017 at 6:42 pm

    This was spot on! As a still new vegetarian this was a welcome dish that really impressed. I wouldn’t change a thing.

    Reply
  249. Avatar for Alice MillerAlice Miller says

    March 12, 2017 at 11:07 am

    Loved this recipe. As other commenters, wanted to stay away from meat alternative products. It’ll become a new part of my weekly menu!!
    For the person who mentioned trying to “greek” the quinoa. How about a swarma seasoning? I think it would make a fantastic greek salad.

    Reply
  250. Avatar for HeidiHeidi says

    March 12, 2017 at 3:44 am

    Ok, this is our go-to for crunchy mexican tacos night, we love it more than regular taco meat. What I’m wondering is if there’s anyway this crumble can be turned into other taco crumbles, like say, a greek taco crumble to be had with tzatziki, cucumbers, greek olives, tomatoes, etc? So if you were going to convert this to a greek style, what would you imagine using in place of the salsa, cumin and chili powder?

    Reply
    • Avatar for fun loving cookfun loving cook says

      February 1, 2018 at 11:45 am

      Oregano and a little bit of tomato sauce or paste might work well.

      Reply
      • Avatar for fun loving cookfun loving cook says

        February 1, 2018 at 11:47 am

        Maybe add some lemon zest as well.

        Reply
  251. Avatar for KatieKatie says

    March 9, 2017 at 9:23 am

    Hi,
    Just wondering if you could cook the quinoa in a rice cooker and then put it in the oven to save time?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 10, 2017 at 6:19 am

      Hi Katie! Hmm I’m not sure! If you give it a try, please report back! :D

      Reply
    • Avatar for BekahBekah says

      April 29, 2017 at 9:29 pm

      I cook mine in the rice cooker all the time. Mine is a little more clumpy but does great in the oven. Mine clumps and looks and feels like a ground meat. I don’t cook it super crispy but we love it. Had it on nachos tonight and saving the rest to add to stuffed bell peppers this week.

      Reply
  252. Avatar for PattyPatty says

    March 5, 2017 at 12:27 pm

    I consider this a keeper. I only had regular quinoa and I added 1/2 teaspoon of paprika. I made some homemade salsa. It would be good with chopped olives or mushrooms also. I will try that next time.

    Reply
  253. Avatar for LaurenLauren says

    February 28, 2017 at 5:51 am

    This is soooo good! I made it for my meat-loving husband and he said we need to have this in our house all the time! It is hard to find vegan, gluten free recipes that don’t suck! Thanks for the great recipe!

    Reply
  254. Avatar for Hayden ProutyHayden Prouty says

    February 25, 2017 at 6:52 pm

    Amazing! Found this recipe about 2 weeks ago and have made it 7 times since then… a new favorite in our house. Thanks for a fun and easy dish that is great as, tacos, taco salads, and burritos (we made them all!)

    Reply
  255. Avatar for LynneLynne says

    February 24, 2017 at 7:45 pm

    This was fabulous! I didn’t use the nutritional yeast it s still very flavorful. Will also use it for burritos. I hate using mystery meat!

    Reply
  256. Avatar for Kathy noakesKathy noakes says

    February 24, 2017 at 2:19 pm

    Can this be made without oil?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 25, 2017 at 1:42 pm

      Not sure, but its worth a shot! Let me know how it goes if you try it!

      Reply
      • Avatar for Kathy noakesKathy noakes says

        February 25, 2017 at 4:35 pm

        Well it may not have got as crispy as described but it tasted yum!!

        Reply
  257. Avatar for ReenaReena says

    February 22, 2017 at 5:00 pm

    The quinoa meat came out really good and super simple. I made some guac on the side and cracked a can of beans. Delicious meal!

    Reply
  258. Avatar for Sarah KateSarah Kate says

    February 21, 2017 at 7:38 pm

    So good! I had quinoa “meat” for the first time a couple of weeks ago and was instantly hooked. I searched for a recipe and this one appeared. Cooked it tonite for taco Tuesday and my husband and I stuffed our faces. Luckily it makes a ton so tomorrow in going to have a taco salad for lunch. Will definitely be making this often. Thanks for another amazing recipe!

    Reply
  259. Avatar for AndreaAndrea says

    February 21, 2017 at 12:05 pm

    My husband and I are on a new quest to cut down on the amount of meat we eat. I made this recipe last night and it was a hit! The kids really loved it and didn’t even know they were eating quinoa. This was super easy to make. Thank you!

    Reply
  260. Avatar for RachelRachel says

    February 19, 2017 at 11:58 am

    We love this recipe! Great for tacos, quesadillas, salad, and in the morning with fried eggs! Thanks so much!

    Reply