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.
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.
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.
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!
Quinoa Taco Meat
Ingredients
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
-
Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
-
Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.
-
Preheat oven to 375 degrees F (190 C).
-
Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread on a lightly greased (or parchment-lined) baking sheet.
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Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it's fragrant and golden brown. Be careful not to burn!
-
This quinoa taco meat goes extremely well in crispy taco shells and soft taco shells, and I also think it would be perfect on nachos, taco salads, tostadas, and in enchiladas. Dream big!
-
Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F (176 C) oven, or in a skillet on the stovetop.
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
Wow these sounds amazing! I love quinoa and have never thought to use it in this way. Definitely going to have to try this one :)
Love this idea! Tacos are a favorite at my house, and I am always looking for new filling ideas :)
Yum this looks amazing! I have made mexican style quinoa before and it’s just delicious. Can’t wait to try it in a taco!
I think I love you…
Due to dietary restrictions I can’t eat the nut meat taco fillings that are so popular, even though they look so good. This is such a great alternative! I love when quinoa gets overcooked and crunchy…going to try this ASAP! Thank you so much!
Have to say, first time I ever seen quinoa as a substitute for taco meat. Pretty genius!
This is definitely a unique way to make tacos! They look wonderful!
I love the idea! It’s so much more affordable than nut taco meat, too. Definitely gonna try this some time soon
I’ll be making this soon for sure. We do tacos weekly at our house, using packaged veggie “meat” crumbles. I usually just make retried beans for myself but this week it’s quinoa!
My reason for commenting: I recently read that cooking quinoa with closer to a 1:1 ratio of quinoa:liquid may be ideal. I was skeptical but tried it with a 1:1.5 ratio and that worked great. Have you experimented with quinoa-to-liquid ratio? I see you have a 1:1.75 ratio, and most places I still read 1:2.
I thought the same thing as you as I read the wonderful-looking recipe. Cook’s Country recommends 1 cup quinoa to 1 cup + 3 Tbsp water (although that’s a little crunchy for me), but I tend to do 1 cup quinoa to 1 1/3 – 1 1/2 cup water.
Hi there! I like a higher ratio of quinoa, but only slightly and found it cooks it perfectly without making it mushy. I usually suggest 1 cup quinoa + 1 3/4 cups water!
Would adding TVP also add a meaty texture as well as protein?
We haven’t tried but that should work!
What a unique and healthy idea! I’m going to have to try this! It looks great!
I really need to make these, they look and sound amazing!! xx
Sam
Great idea for a summer supper! I’m going to add diced, sauteed veg to the mix and garnish with the avocado sitting on the counter top. Roasted sweet potatoes, side salad. Dinner tonight solved! Hope the picky-tarian will like it!
Let me know how it goes!
My husband loved it! 13 y.o. said “meh”. He had the leftovers for lunch today over salad greens from the garden. Thank you for all your inspiration!
These look SO tasty! I’m always looking for new ways to incorporate quinoa into our diet. Thanks guys!
This looks great!! A+ on the creativity with delicious quinoa. I’m not a vegetarian or vegan, but am trying to incorporate more hearty, vegetable-based meals into my diet. I’ll add this recipe to the list.
This is such a great idea – my husband and I make veggie tacos all the time. We have been vegetarians for a long time and have tried to avoid using lots of fake meat products. This is such a great alternative! Thanks for sharing!
Of course! Hope you love it, Rosalie!
Yum! Looks like it would be great as is (for me) or mixed with ground turkey (for the non-vegans). That’s the mark of a great recipe for me! Can’t wait to try this.
I have to say-this is RIGHT up my alley. I’m currently eating Mexican rice and avo from last night’s dinner- it would have been amazing with this!! And, I was just like you as a kid…picky beyond picky. Basically unless it was white and made of gluten, I was out lol. So glad times have changed!
This looks SO good! Ever since I’ve gone vegetarian, Ive been craving some ground beef tacos like we made when I was a kid. These look perfect!
Yum this looks great! I’ll have to try it out!
Thanks!!!
xo
Allie
I haven’t read the title before I looked at the first picture and my immediate thought was – are you back on meat diet?! :) Looks so so so much like mince!
ha! Glad I gotcha ;D Hope you love this one!
Wow! I MUST try this immediately!!!! I love grilling mushrooms to make lil “steak” pieces out of them for tacos, but this is next level! Definitely making this when I get home and making a nummy taco salad!
So simple but so appetizing! I love this filling idea.
Wow great recipe looks super yummy!
Izzy x
YUM!
If you aren’t vegan(like me´) and can’t find nutritional yeast, could you just use parmesan cheese?
that’ll work!
What if you are a vegan and don’t have nutritional yeast can you take it out?
It adds flavor but isn’t essential!
Could you add marmite instead or the nutritional yeast or would that be weird?
I wasn’t a picky eater as a kid, but I literally had a peanut butter and jelly sandwich almost every single day. I hated the way meat and cheese sandwiches tasted after sitting in my lunch box all morning.
These quinoa tacos sound and look amazing. Must try ’em!
ha! you had a refined palette, that’s all ;D
Hope you love these, friend! xoxo
What an amazing recipe!!!! Genious recipe!!! I can’t wait to make it!!!
By the way your book arrived today!!! I absolutely love it!!! Have seen only a third of it and already I want to make each and every recipe!!!
Congratulations Dana !!! It’s an amazing cookbook!!!
Thanks Natalia! yay! Hope you LOVE the book! xoxo
This is absolutely brilliant! As a fellow healthy food blogger, I appreciate your creativity in the kitchen and cannot wait to make this! Quick question: I’m out of cumin, and am wondering if there is an alternative spice that could be substituted? Thank you!
Cumin is pretty essential, sorry!
Hi Dana,
Great recipe and I am definitely going to make it. Do you have a good salsa recipe that I could use as we don’t have access to Trader Joe’s here in New Zealand and salsa itself is not a big thing here yet either.
Many thanks
Heather
I do! Give these a whirl:
https://minimalistbaker.com/chipotle-red-salsa/
https://minimalistbaker.com/perfect-grilled-corn-salsa/
Wow, how creative! I never would have thought of that as a taco filling (and the pics look really nice too!) this is just a small suggestion, but I’d actually like to see more recipes featuring healthy fats, such as grassfed lard, butter, ect. and meat recipes. You always come up with such creative and yummy recipes, and I’d love to see what recipes like that would look like on this blog! Again, just a suggestion here.
Thanks for the suggestion!
hi Dana,
I did the Quinoa crips from another site. (boiled untiled cooked, then 350 in oven, for 30 minutes stirring every 10 minutes). I wonder if your oven recipie comes out too crunchy like other one did for me?? can you tell me if texture is super crunchy, or it comes in the softer side, I would love to make this!!
How crunchy it is depends on how long you bake it! If it was too crunchy for you, simply reduce the baking time.
I find it hard to find a really good- quinoa. Any suggestions on brands of quinoa would be fantastic!
Hmm, I usually buy in bulk at Whole Foods or get it from Trader’s! Be sure to rinse thoroughly in cold water before using otherwise it can be a little bitter.
I would pay money to get these recipes in a recipe box so I can create meal plans and grocery lists. :) This is a great idea! Excited to try for taco night instead of our usual Beyond Meat mixture. Thanks!
I am so ready to make this! I always love seeing food on a vibrant 1 color background becuase it looks much more appetizing and cool!
I was SUCH a picky eater as a kid. If something didn’t have cheese on it or in it, I wouldn’t eat it. Weird because now I really don’t eat a lot of cheese!
The tricolored quinoa looks gorgeous in each taco shell! I bet it smelled amazing in your kitchen after taking it out from the oven!
his recipe is absolutely astounding. I was a bit hesitant which is why I purchased some ground beef in case this didn’t work out— after all I didn’t want to ruin taco tuesday— a holiday by my book. While this was baking I ate some of the prepared ground beef tacos— these were done much quicker than the quinoa imitation. I decided the last taco I would eat would be the quinoa one-omg I wish I had waited and not eaten any of the beef tacos because this was seriously so delicious I wished I had more space in my tummy to eat 2 more tacos. Would highly recommend to anyone!! All in all, I have been super pleased by all the May recipes I received in my inbox !!
What a pleasant surprise! Thanks for sharing, Stephanie!!
Hi! This recipe is the best thing I found in my inbox yesterday. Thank you!
One question: I don’t use nutritional yeast and was curious whether I can just skip it or whether it was essential to recipe?
Thanks again for sharing this fantastic recipe.
Cheers!
-Kathy
It adds flavor but isn’t essential!
Thanks Dana!
Hi! What’s your favorite vegetable stock? I find that the Trader Joe’s stock is too sweet and has too much carrot.
Yeah, Trader’s isn’t my favorite. Have you tried Pacific? I always like their soups!
I find Pacific broths tasteless. I use Herbamare with water. Delish! (just cut on the salt, as Herbamare is quie salty)
Being vegetarian, I’m always snipping the ends off different vegetables. Instead of tossing, I always rinse everything well (tips of carrots, ends of unpeeled onions, those tiny bits leftover from herbs, the teensy garlic cloves nobody wants to peel, asparagus ends), throw them in a bag, unpeeled, roots and all and stick in freezer. Once a month, I dump them all into a stock pot, water to cover by a few inches, peppercorns, any other wilting vegetables I have leftover, a bay leaf and simmer away for an hour or so. I even add leftover tomatoes. No cruciferous veg or potatoes, however. Add salt, pepper and a dash of some apple cider vinegar, after straining, and repackage for freezer. If you’re vegetarian, you’ll have more broth than you can use!
Thanks for the quinoa taco recipe, going to try it at the weekend!
Made this recipe tonight. Another winner. I used it on a salad. Will use the rest tomorrow on Taco Thursday. Also, I forgot to toast the quinoa. Still awesome. Next time!
Lovely! Thanks for sharing!!
This was absolutely delicious, pre and post baked. Thanks so much for the idea, it’s one I’m going to repeat over and over!
Could anybody help me figure out the difference between vegetable stock and vegetable broth? I’m in the UK and all I know of is vegetable stock cubes. Thanks!
It’s the same!
I made this and it is delicious. I used the “meat” over tortillas for some vegan nachos and I’m hooked.
Mmmmm! That sounds yummy!
Made this last night. It is awesome! I would highly recommend. Also, if you don’t have all the spices, you could always just substitute a packet of taco seasoning along with the salsa.
Hi Dana!
I’m such a fan of yours. You’re my go-to for veg recipes, and I always feel empowered by your easy to follow instructions and straight-forward ingredients. As others have commented, we usually use store bought meat alternatives for taco nights, so I’m thrilled about this recipe & plan to try it this weekend with friends!
Question: Does quinoa freeze well? I’d love to be able to make larger batches to keep and reheat when needed.
Thank you!
Thanks Candice! I’ve never tried freezing quinoa, but if you do, let me know how it goes!!
I have frozen cooked quinoa before and it freezes great! I have never frozen it with seasoning on it but I’m sure it would be fine! Yum! I can’t wait to try this recipe :)
It freezes great for me! I use it within 1 month.
I saw this photo on an Instagram account…headed straight over to your site for the recipe. I made it for dinner last night and husband requested a repeat tonight! Need I say more?
I don’t use nutritional yeast normally. Where can I buy it? Also, what is the purpose of the nutritional yeast? Is it essential to the recipe or can it be omitted?
Btw, perfect recipe for someone who doesn’t eat beef! ^_^
Thanks!
It adds flavor, but is not essential!
Delicious!
I made this (ahead of time) exactly as directed by the recipe. I then reheated it (microwave) at dinnertime. Made taco with corn tortilla, this amazing quinoa filling, simmered (canned) black beans, feta cheese for my non-vegan sister, pickled red onions, peach salsa, and avocado. Classic margaritas on the side. Best taco night ever!
Thank you, Minimalist Baker geniuses. I heart you.
Made this for dinner tonight. The only thing I did differently was add juice of half a small lime along with the spices. Ate on tortillas with tomato, lettuce, and avocado. It was really delicious and super easy to make! This is going to be my permanent new taco recipe :D
Made this with my own home made salsa recipe and it is do DIE for! Amazing texture and recipe! Thank you Dana!!
Thanks Kelly!
I’ve been making quinoa tacos for my family for about a year now. Hubby is a vegetarian who loved tacos in a past life. We season quinoa (while its boiling) with paprika, chili powder, cumin and coriander. Then reseason, once cooked, with above spices. Then add green onion, Nooch ( nutritional yeast) cooked shallots and bell pepper. Top with all your favorites! It’s our favorite meal! Glad to see it’s becoming popular!
This was so good! Five stars! Checks all the boxes in regards to my food allergies. Your recipes make me feel like I have no food limitations! Keep up the amazing work. Your talent is appreciated.
The Grateful Canadian
So kind! Thanks Daphne!
I made this last night. I used homemade salsa and water instead of vegetable broth. It was SO delicious! Thank you for the idea.
So great! Thanks for sharing!
Do you know if this will stay decently crispy in a crock pot? I want to bring some to a potluck, but am wondering how to keep it warm and a crock pot seems the best way. Thank you!
I tried this out last night with some home made salsa that was languishing in the fridge, and everyone excepting the preschooler (who doesn’t like tacos anyway because he is strange) loved it. I served it in crunchy shells with a corn and avocado salad. This is really a great option for people who don’t eat or like ground beef (me) or tvp crumbles (my husband). I think next time I may even skip the crisping step as we like our tacos saucy. Thanks for the addition to my veggie taco repertoire!
I made this recipe last night following the recipe directions exactly. It came out sooo good! Instead of making tacos with it I used it for homemade nachos. I used blue corn chips, avocado, more salsa on top, lettuce, refried beans and Heidi Ho plant based “cheese”. My husband and I couldn’t get enough. Thank goodness there were leftovers. Another wonderful recipe Dana, you are amazing at what you do and I thank you for these animal product free recipes.
As a side note, I recently purchased the Minimalist Baker cookbook for my mother-in-law’s birthday. She cannot wait to start her way through the book making all the wonderful recipes in there. The pictures that accompanied the recipes were beautiful! I will be purchasing this for myself very soon too.
So kind! Thanks Linds! xoxo
I made this for dinner last night, and I was very impressed. My husband, who is typically skeptical of quinoa, was suspicious at first, but ended up eating 4 tacos, so I think it is safe to say he liked it. I followed the instructions exactly, and served them in crunchy taco shells with sliced avocado and salsa. I will definitely be making this all summer long! Thank you so much for the genius idea. I would never have thought to use quinoa in this way, but it makes so much sense. I can’t wait to experiment with it more.
Lovely! Thanks for sharing, Ashleigh!
Can I skip the toasting part of the quinoa and use day old cooked quinoa instead?
That should work!
I made it, I loved it! Even better-the hubs liked it! We were certain we didn’t like quinoa before this-thanks for changing our minds Dana!
Lovely!! xoxo
I tried this last night and it was SO good! My husband said it tasted like fast food, which is a total compliment from a quinoa hater. We put them in tacos, but today I had leftovers with tator tots, salsa, lettuce, and avocado. They might have looked like trashy tot-chos but it was delicious!
Yay! Thanks for sharing, Lindsay!
I made this last night, and it was good! The flavors were very nice. I made it exactly as the recipe stated. I used parchment paper and took it out of the oven when it was chewy crunchy but not crispy crunchy. I liked it a lot. Might be better suited as a Taco bowl since it its hard to keep it contained once you start biting into the taco shell, but that sort of comes with the territory when eating tacos. A quinoa taco just means you have to keep your head a little bit closer to your plate when chowing down :)
Made this for dinner tonight and I cannot believe how much of a familiar meat taste it had. Almost completely identical and the texture was perfect! Thanks for the delicious recipe!
I made these last week and they were amazing and super easy to make! I ended up using a mango salasa and balanced the sweetness with a healthy addition of Adobe pepper! We used the left over quinoa meat for nachos the day after! Delicious
Just made some of this for dinner and absolutely loved it! I served it on tostadas (basially just flour tortillas toasted up in the oven a bit) with a cilantro-lime-Greek yogurt sauce and some mango salsa with mangoes brought back home from India. Loved it! This “taco meat” will definitely be a part of our regular rotation from now on!
Great idea, Dana! I’m thinking of adding some canned black beans to the pan as the quinoa bakes for added protein. Do you think that would work well in addition to the quinoa as taco stuffing? Thanks!
Caitlin
I do! maybe put them in halfway through so they don’t get too crispy. Good luck!
This recipe is absolutely fantastic! The only difference was that I used home made salsa. I had a house full of family over watching a game. I made tostadas instead of tacos using iceberg lettuce, tomatoes, onions, and avocados. They were a big hit, everyone kept coming back for more. A great dinner or lunch easy to prepare (once you have the quinoa already made). Excellent for those hot summer days when you want something that tastes great and is simple to make. We are vegans by the way, and this is the best tasting ground beef substitute that I have found. I highly recommend it.
Hi there, been recently trying out your recipes and my wife and I love them!
Question: What does the yeast do and is it necessary for the recipe? Also, what’s the difference between nutritional yeast and whatever other type of yeast there is?
Thanks!
I made this recipe last night and it was deee-licious! We typically enjoy a lentil/walnut blend for taco “meats” so this was a fun change!
Yum! I have never thought to make then bake grains but I love this idea! And especially for a different taco meat!
I made this tonight and it came out delicioso! Thank you!
I paired this with tostadas, white corn, and avocado. It was so filling and flavorful. Your recipes have helped me out so much since going vegan. Even the rest of my family tries the recipes out and says I should cook for them too! Thank you so much:)
This was AMAZING! My husband even had an extra helping, and he was dubious about a meatless taco. Definitely will be making this again. We had frozen quinoa and kale mix from Costco – so that cut down on cooking time – just had to microwave that before mixing everything together. I didn’t have nutritional yeast, so I subbed out with a tbsp of shredded cheese (Mexican mix package from supermarket). Served on corn tortillas with tomato, guacamole, sliced jalapeno, and shredded carrot. Delicious ^-^
Lovely! Thanks Alexandra!
love this idea, although I am not big on crunchy quinoa, but love the idea of finishing the quinoa w/seasonings in the oven. Any suggestions on how long I should bake the quinoa for less of a crunch? Lower oven temp and/or for less time? Not sure which way I should go. Thanks
This was amazing!! Even my non-vegan husband and two youngest kids gobbled this up without hesitation! Will definitely double up the recipe next time so we have leftovers!!!
Delicious! I baked the quinoa for 35 min and it turned out perfect <3 I also used leftover sauce from your gluten free mac n cheese recipe to build a nacho plate and I can already tell this is going to be addictive. Thank you!
Whoop! Thanks for sharing!
I love this recipe!!! I have shared it with so many friends. I make it every couple of weeks!
I’ve made this recipe 3-4 times now & every time I fall more in love! So easy & unbelievably delicious. It’s the closest thing I’ve tasted to the tacks I ate as a child (when I wasn’t vegetarian). Absolute 5 stars!
Delicious!
Made this tonight and followed the recipe exactly. The only change I had to make was to the cooking instructions – had to crank up the oven to 400 and cooked it for about 45 minutes to get it very crispy.
Served it in taco bowls over lettuce and topped it with beans, pico de gallo and my cashew sour cream. It was delicious!
Also made my kids burritos using the quinoa and beans in gluten-free wraps.
A great recipe that can be used to create so many yummy dishes. If you’re thinking of making this, definitely go for it. It’s a winner!
So so good! I could eat the whole pan. The whole family loved it! I ate it cold over a salad the next day which was equally as delicious!
This recipe is so delicious! I have several ideas on how to use it, but I was wondering if it is possible to make a big batch and freeze it? If so, how long can it be frozen for? I am a “new” vegan of only a year and still trying to figure out the short cuts! Thank you for all the great recipes you share!
So unbelievably good!!! I’m a picky eater so being vegan can be a little hard sometimes. This is delicious. Thanks for the recipe!
This looks delicious but I absolutely despise salsa. Can I substitute with diced tomatoes?
I forgot to add the salsa and just used it as a topping on the taco salads we had. It seemed to turn out just fine without the salsa baked in.
I don’t normally comment because I’m rude and busy. But I had to just pop in here and tell you that I adore your cookbook. I adore all your recipes. You’re the cutest thing ever on Snapchat, and my son had three tacos and was shoving the taco “meat” in his mouth. He’s been my reluctant vegan, so it was pretty awesome to watch him hoover this in. Thank you! I had mine on romaine leaves with tomato, avocado, and a chipotle cashew creme sauce. Ridiculous. Nom nom.
Hola Dana!
I normally don’t ever leave comments on blogs or websites BUT – this time there was no way I couldn’t.
I stumbled across your page because my very close friend has become a deeply passionate vegan, and now we are currently throwing a Vegan event in Melbourne this year. During our work sessions we take turns cooking. I attempted the vegan mash from your website and – we LOVED IT! I became confident and attempted the quinoa meat tacos. Again – WOW…just wow! I come from a South American family and our whole lives have been revolved around our love for food, and of course our meals were never meatless. This is a concrete concept that goes back many generations. Last night, I decided to serve up the quinoa tacos to my meat devoted family. Nervous of a backlash – I was ready for the meat demands, however I received the polar opposite reaction.
My father who has never eaten a dinner dish that did not contain some form of animal with it – licked the plate clean and went for seconds.
To be able to cook such a delicious meatless meal for my south american family with rave reviews – is unheard of.
Thank you so much for this recipe Dana – you’ve inspired my family to be more open to plant based foods and meals – in particularly from your gorgeous website.
We cannot get enough!!
Anna x
Can the “meat”be frozen? Made double the recipe bc it’s so yummy but I had too much leftover.
Tried and true. This is a staple recipe for meat and veg heads alike.
These are SO good! Even the skeptical ones in my family loved it!! Thank you.
Not bad….I will most definitely be making this again. You’re right, this would be good on a salad. I’m glad that I came across your recipe. Thank you for giving me a delicious taco option it’s so hard to find meat alternatives that isn’t some type of bean, while I like them they can sometimes be too much of a good thing. I forgot to mention how simple and not many ingredients which I had almost everything already on hand. .didn’t have to buy a bunch of things that I’d probably only use a few times. ….very nice!
This is an awesome recipe, Dana! I made this quinoa and put it in soft tacos with fajita veggies, avocado, shredded lettuce, and some hot sauce and it was a hit! I think my thirteen year old brother ate six full tacos. Thanks for yet another stellar recipe!
OMG!! So delicious!! I couldn’t stop eating these tacos. In my opinion it’s better than ground meat because you never bite into some questionable blob. Thanks again for yet another superb recipe. I’ve never been disappointed with any of your recipes!!
Is the yeast necessary? Its the only ingredient I’m missing.
A response would be helpful ?
Nope! Not necessary. Good luck!
I was searching for a vegan alternative to ground meat and have tried the various vegan meat alternative brands of crumbles. They are all good, but I absolutely love this recipe! I love the plant protein of the quinoa as opposed to some of the chemicals that can be found in the meat-alternative crumbles. Moreover, quinoa gives you more bang for your buck! 1 cup of quinoa can make “ground beef” tacos, burritos, nachos etc… for a family of 4-6 easily. Thank you so much for sharing this recipe! I am hooked!
Thanks Valerie!
These are FANTASTIC!
I just made them for dinner and they even got a thumbs up from a non vegan.
WOW!
I made this taco filling for a dinner party on the patio last night. I had yellow and blue corn crispy shells to choose from and let them build their own in the kitchen with shredded lettuce, chunky salsa, vegan bean dip, and garden grown diced tomatoes for toppings. Chilled soup and whipped cauliflower on the side. Everyone loved them and I’m the only vegan in the bunch!
I’ve been wanting to make this since you first posted it… it’s in the oven right now and I can’t wait!!
This looks awesome! I eat a lot of Mexican food and love Quinoa. What does the nutritional yeast add to this recipe? Is there a substitute for this ingredient or can it be left out? I have tried and just cannot handle it. Thanks!
I just made this for nachos and topped it with Hot for Food’s nacho cheese dip and it was incredible!! I can’t wait to make it again for tacos!
This was super yummy!
Hi there! Do you add hot sauce to your tacos? If so, is it store bought or do you make your own? I would love to try some vegan soft tacos, and I like mine spicy. Thank you!
I like Tapatio!
This taco filling is really good! It’s spicy and full of flavor and has a great texture that makes is perfect as a substitute for crumbly beef. Well done!
Hi!! Maybe ask which Trader Joes salsa you like to use please?
*May I ask
We’re transitioning to plant based. I made these today and I absolutely love them. I was more surprised that my 2 and 7 year old enjoyed them. My girls don’t kike the texture of quinoa but said the flavor was dead on compared to our ground turkey tacos.
I made this last night and absolutely loved it! It was crisp with loads of robust flavor. To save time I used Trader Joe’s frozen quinoa and simply “cooked” it in the microwave. The leftovers went into a taco salad for lunch today. I promise you won’t miss the meat one bit.
I’m just about to give it a try. Looking forward to it!
Just made this tonight and it is my new favorite vegan meal! This is the best “ground beef” alternative I’ve had it made! Thank you so much for the recipe!!
I found and tried this recipe yesterday and have to admit that I absolutely loved it. The recipe made Taco Tuesday even more enjoyable than usual. Thanks!
I found this on Yummly and tried it last night. Oh my gosh, so much flavor! We put it in spinach tortillas with lettuce and other toppings and they were outstanding. I’m new to plant-based eating and this will definitely be in my repertoire. I think my meat-loving 15-year-old son would even like this! (He’s been avoiding my dinners.) I will make a larger batch next time. I’ll be exploring more of your recipes. Thank you!
I made a half batch of this tonight just for myself and topped it with black beans, romaine, onions, avocado, a little cheese and hot sauce and just ate it salad style – it’s amazing! Great flavor, great texture..just delicious. My husband tried a bite and loved it too! Next time I make tacos or tostadas this is definitely my go to filling! Thank you!
Hi, Dana!
I made this recipe last night and it was phenomenal. Like most, I grew up eating tacos the traditional way, but since I became a vegan I’ve been on the hunt for something healthier and just as flavorful. The quinoa left me feeling more satiated than beef, and with the help of the vegetable broth and the grapeseed oil, the spices were better absorbed. Thank you very much.
Now I will peruse your site for the perfect Thanksgiving meal.
Cheers! And happy holidays!
This recipe definitely surpassed my expectations!!! I made it exactly how directed and even my carnivore husband loved it!!
Thank you.
Thanks Esther!
I made this for burritos with refried beans and Mexican rice on whole wheat tortillas. It was fantastic. Thank you.
This was dank. The first go, I was like hell ya. Second time I did your method but instead of veg broth I used the lentil chorizo ingredients from kenji Lopez vegan experience (serious eats)… dude… like what? This is foreal.. the mf best.. also I’m really glad I found the ‘i made it button ‘ because I get so sick of reading reviews about how good it looks and people sucking up to you. I just want to see how people thinl it tastes. So THANK YOU for MAKING THAT BUTTON. I dig this site.
Leelee this is the best constructive comment I’ve ever read
Made a delicious nacho bowl! Loved getting extra fiber in my dinner!
De-freaking-licious! This was so so good. Thank you for recipes that never disappoint. Makes eating plant based meals so much easier in my omnivorous household. Awesome!
My husband just made these last night for me. We didn’t have vegetable broth, so we just cooked the quinoa in water. They were awesome! I’m on a journey to become vegan and this will definitely be a staple recipe in our house! Thanks!
I made this tonight (using tricolor quinoa) and followed the recipe with one exception — I omitted the nutritional yeast because I didn’t have any on hand. Even without the nutritional yeast, this tasted so freaking good! I did add a bit extra salt to boost the flavor. I made tacos with the quinoa meat for dinner for my boyfriend and myself and with the leftovers I packed us both taco salads which we’ll eat with tortilla chips for lunch. Will definitely make this again soon!
Hi, this looks delicious! Question… I do not have nutritional yeast. Can I leave it out?
Hi! It adds flavor but isn’t essential!
Made these night before last – AMAZING!! The leftovers were great on a salad!!
Surprisingly amazing. Very similar to the flavor and texture of hamburger taco meat.
Hey,
Just made these last night…I have picky eating kids…and they loved it(so did I)! Your site has been my go to since we have gone Vegan. Keep posting these amazing recipes!
I LOVE THIS RECIPE! I have made it several times. I usually double the nutritional yeast – it love the flavor it adds. I made it once without the nutritional yeast, and it wasn’t as good. When I’m making this recipe just for my husband and I, I add a little cayenne for some kick!
I made this earlier this week and am right now making it again because it is so good! I used it to make burritos and while I was waiting for it to reheat I may or may not have eaten it with a spoon from the container…..ok, yeah, I definitely did. lol Thanks for such an awesome recipe!
This quinoa taco meat is quite tasty but my family didn’t care for how crumbly and messy it was. To fix that, with the remaining leftovers (I made extra) I mixed in some Trader Joe’s refried beans as a binder until it reached a more ground beef-like consistency. This worked like a charm!
Loved this recipe, I didn’t have veggie broth so I substituted a really watery salsa, it worked out well!
I am currently, as in right now as I type this (okay maybe not simultaneously), stuffing my face full of quinoa taco deliciousness. White corn gorillas, spinach, black beans, low fat greek yogurt, a sprinkling a cheese and salsa? YUM!!! This wonderful recipe is definitely going in my regular rotation. Thank you for rescuing me from middle of the week menu blahness.:)
Gorillas = tortillas. :(
Wow! Marvelous, intense flavors! This deserves a lifetime achievement award. Saving us from the texture protein taco blues. Thank you for changing my menu.
Thank you for this great recipe. I made tacos and I thought I would have some for a few meals. But this will not happen as my husband ate some and loved this. I am thinking of using this in a Shepard pie. Amazing recipe!
Great recipe! We usually do tacos fajita style with a mix of black beans, peppers and onions, but the other day I was craving a more traditional taco and this totally hit the spot. We also topped with refried black beans to give a little more moisture but probably wouldn’t have needed to. I’ve been making your recipes for most of my meals lately – love them, thank you!
I made this for lunch, it was delicious. I will definitely make it again and again…
I made this for a get together, and everyone loved it! I have a pumpkin chili recipe that I make, and thought about putting this quinoa meat in it. I will let you know how it turns out!
I made this, however it never got crispy. It just seems like it was more dried out, maybe I did something wrong.
Same thing happened to mine ?
I made this last week and it was so delicious. The first night I put it on a baked potato and it was good but the next day I heated it up with a bit if water and I put it in taco shells with toppings it was really yummy. Tasted just like the taco meat filling I ate for years before I became a vegan last year. Thanks for a tasty and healthy dish.
Thank you for The recipe. This was delicious. I made it exactly according to your directions, but when I took it out of the oven, I added a can of black beans. Didn’t even need the tacos. Ate it like it was a chili dish (partially cause I couldn’t wait – but it’s great on its own). Will make again, thank you!
Thank you for The recipe. This was delicious. I made it exactly according to your directions, but when I took it out of the oven, I added a can of black beans and some scallions. Didn’t even need the tacos. Ate it like it was a chili dish (partially cause I couldn’t wait – but it’s great on its own). Will make again, thank you!
Absolutely delicious! I used shredded Parmesan cheese as my nutritional yeast. My husband and I plan on using this as our new go to for tacos instead of TVP or Quorn Grounds. Easy, vegetarian, soy free, and cheaper!
We love this recipe! Great for tacos, quesadillas, salad, and in the morning with fried eggs! Thanks so much!
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!
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!
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!
Can this be made without oil?
Not sure, but its worth a shot! Let me know how it goes if you try it!
Well it may not have got as crispy as described but it tasted yum!!
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!
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!)
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!
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.
Hi,
Just wondering if you could cook the quinoa in a rice cooker and then put it in the oven to save time?
Hi Katie! Hmm I’m not sure! If you give it a try, please report back! :D
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.
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?
Oregano and a little bit of tomato sauce or paste might work well.
Maybe add some lemon zest as well.
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.
This was spot on! As a still new vegetarian this was a welcome dish that really impressed. I wouldn’t change a thing.
Delicious recipe!! I used this for soft tacos and taco salad. Very flavorful with a great texture as well. Thank you for creating it!!
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!!
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.
Can you use pizza yeast instead of nutritional yeast? That’s all I have right now.
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!
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!
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:)
So good!! I’ve made them twice now and even my picky child loves them!
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!!
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!
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!
Can I freeze to use next time? I’m thinking if I just gave it a quick rebake to make crispy again?
Hi Alex! Check the comments as others had success in freezing it!
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 :)
Just made this. We cut fat from our diet, so made it without the oil. Still delicious! Thank you for great recipe!
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!
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
Curious about just toasting the quinoa and using the store bought taco seasoning? Anyone try??
Holy crap this is so freaking delicious. Thank you! Sincerely, a HUGE carnivore.
Do you rinse the quinoa before cooking it?
Sorry. Can’t delete this and just re-read the recipe and answered my question.
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!
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.
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?
Hmm, not sure! I don’t usually soak mine. But it should require less water if soaked.
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!
This is AMAZING! It tastes just like meat. We added our favorite veggies on top and chipotle sauce on top. Perfect!!
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!
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!
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!
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!
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.
Life changing! I’m eating it as I type this. Thanks for sharing!
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!
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 :)
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?
Tried this last night and it was great!
This recipe is AMAZING! So delicious!
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.
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!
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!
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.
So good!!!
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!!!
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
Hi Susan! That’s a great idea – We haven’t tried it but its worth testing for sure!
I gave this a try over a baked potato. Awesome!
I made this for supper. Awesome! Thanks for convincing a new convert that meat is not needed for deliciousness!!!
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!
AMAZING! I made this for a road trip AND had extra for a three day ATVing road adventure! So good
have you tried something like this for pizza. I like hamburger on pizza but would not want the taco flavor. Thanks
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!
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 ?
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!
I made these tonight. Outstanding!!! Thank you for this recipe. Loved it!
This was easy and delicious! I’ll definitely be making it again.
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?
Hi Carol! That would work!
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!!!
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.
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?
Hi! You could leave it out!
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!
So good. I made this for taco bowls and it was a big hit. I used Parmesan instead of nutritional yeast. Thank you!
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!
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 :-)
These tacos were amazing, I used them in nachos and they were a big hit. My whole family ate it!!
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!
I tell everyone about this recipe, it is amazing!!!!!! Thank you so much ☺️
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 !
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.
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.
Came out perfect!!! Thank you for sharing!!!!!!
This was perfect for me and picky meat missing boyfriend
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!
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?
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.
I love this taco filling recipe. I have used it in taco bowls and taco salads and it is simply fantastic.
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?
Hi Elizabeth! Sorry it didn’t turn out well! I would try cooking the quinoa longer next time!
Made this and only changed the chili powder to taco mix. Everyone loves it. Thanks for the recipes.
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!
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.
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.
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!!!
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!
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 …
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.
I agree, it was very good. Thank You
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.
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!
Would this work with brown rice instead of quinoa?
Hi Hope! We haven’t tried it, but if you do let us know how it turns out!
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.
I’m wondering if I could sub the quinoa for brown lentils? Has this been attempted?
Hi Lora! We haven’t tried it, but if you do let us know how it goes!
just made these for dinner tonight! delicious! will definitely be making these again :)
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!
Yay! So glad to hear, Valerie!
This was amazing!
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)!
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!
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
Hi! Is the nutritional yeast imperative to this recipe? What role does it play in the flavor? Thanks!
It adds flavor but isn’t essential!
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.
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!
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
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!
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!!
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!
I put it in a homemade vegan chili and slow cooked all day. Delicious!!
Absolutely delicious! It’ll be on heavy rotation. Thank you !
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!
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!
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.
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.
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!
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.
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.
Hi Judy! It adds flavor but isn’t essential!
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.
Haha glad you enjoyed it, Rachel!
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!
Yes, that should help! Glad you enjoyed it!
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!
Love the quinoa taco meat!! I put the leftovers in a deconstructed enchilada casserole and it works so well!!! Thank you
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.
We’re so glad you both enjoyed this recipe!
This was great, thank you ?. I made some fresh pico for garnish, amazing, we’ll be having this often!
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!
Two extremely grateful and satisfied thumbs up.
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!??
You were on a late-night cooking roll, Tina! We’re glad you enjoyed both recipes and hope you love our ice cream! :D
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
Glad you enjoyed it, Kevin!
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!
Awesome use of quinoa, while keeping it fun and delicious! Thanks for the inspiring idea; looking forward to trying these tacos soon!
We hope you enjoy them, Dan!
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.
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!!
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
Hi Bruce! Sorry to hear it was too spicy! Feel free to cut back the chili powder next time and that should help!
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!
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!
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
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 !!
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.
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!
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!!!
Oh Shelley, we are so glad to hear how much you enjoyed this recipe! Thank you for the sweet review!
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!
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.
Yay! Glad you enjoy it, Elizabeth!
Can I use active dry yeast?
Not for this recipe, as it is not the same as nutritional yeast!
This is an amazing recipe!!
Moist (with the olive oil) and extremely tasty.
Will make again and again.
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!
We are glad to hear you and your kiddo enjoyed making this together, Christina!
Oh my!!! I just made these for lunch. I stuffed them with cilantro and avocado. Incredible!!!
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!
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.
I attended a vegan taco dinner party last night and made this and it was a hit ! Everyone loved it.
Thanks, Gigi!
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.
Yay!
Your recipes are always so on point I never second guess them. My go to for vegan dishes.
So kind!
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.
Yes, feel free to increase or decrease the spices depending on your preference!
Would it work of I leave the salsa out?
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!
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!
Love it!
Yay! We are glad to hear that, Judy! If you could leave a star rating, that would help us a lot :)
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.
Great! Thanks for sharing, Desirée!
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.