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.
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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.
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Preheat oven to 375 degrees F (190 C).
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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!
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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!
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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
This looks amazing! I am making this for a vegan who cannot have oil, can the oil be omitted in this recipe?
Hi Andrea, another reader mentioned she makes an oil-free version in the Instant Pot. So it might work. Let us know if you give it a try!
Can this be made in batches and frozen? Thanks!
Yes!
I’m going to start out by saying my expectations were low…however, this was freakin’ fantastic!! Will totally make again!!
I made it tonight and it tasted delicious!
Thanks so much for the lovely review, Shelton. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
What is the nutritional yeast for?
Depth of flavor / cheesiness.
This was amazing! I just made this tonight and am obsessed. I’ve been eating taco salads like crazy with meatless crumbles and wanted a healthier option. This satisfies and is absolutely a new staple for taco night. Thanks so much!
I’m a meat eater trying to reduce my consumption or by some miracle completely get rid of using meat in my meals. I love tacos/Mexican food and beef is obviously a usual staple and I’m picky about the texture and flavor that it gives. This recipe is better than I thought it would be!! The veggie broth had me doubting because it contained carrot juice and that’s usually a turn off for flavor. Not saying I don’t like carrots but not typical in most of my Mexican dishes and tends to intrude it’s flavor when not desired but by the time I was done, well I couldn’t tell and tasted delicious. If you’re a typical meat eater looking for a veggie substitute for Mexican entree’s, this definitely will work! Awesome recipe!!
Have been looking for good plant-based recipes and this checks all the boxes. Good source of protein, easy to make with items on hand and tastes great!
Agreed! Thanks so much for the lovely review, Debbie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Hi! i really want to make this recipe, however i have an allergy to quinoa. (it sucks, especially as a vegan!) would any other grain work in its place? what would you recommend?
We haven’t tried it, but maybe brown rice? Let us know if you give it a try!
Outstanding hit with my family last night for dinner! Everyone loved it and it made enough to still have lunch for today. Spices were spot on and I loved the roasting/crunchiness it gave to the quinoa. Great texture and tasted awesome. Thank you for sharing and I’ve added your link to two facebook vegan groups for sharing.
Yay! Thanks for sharing, Lisa!
EXCELLENT! I love to cook, and as I turn to more plant based options I find a lot of vegan recipes are tasteless! I can’t go there!
So glad to stumble on your website– I loved this recipe and served it over brown rice with quacamole, bean salad, and cole slaw (also from your site!)
Thanks for a yummy and healthy dinner!
Yay! Thanks for sharing, Linda!
Can this be warmed up in a crockpot?
We haven’t tried that, but it might work. Let us know if you give it a try!
Absolutely delicious recipe!! Only recently taken the plunge to go vegan and this is a definite keeper. The recipe makes a ton of “quinoa meat” so I have plenty of leftovers. Even my meat loving family members liked this. Have been searching through your blog and pinned a bunch. Buying your cook book on Amazon now :) keep the vegan recipes coming
Everyone in the house loved this! Mom! It’s the best plant based meal you’ve cooked yet!
Does anyone know where to find nutritional yeast that is fortified with bioavailable vitamins? I have the MTHFR gene and can’t process the synthetic folic acid. From what I understand, most nutritional yeast use the synthetics.
Can you advise what the nutritional yeast does for the recipe. Can you leave it out? How would that affect the taste?
Hi Laurie, it adds extra depth of flavor and nutrients such as B vitamins. We haven’t tried it without, but other readers have had success. Let us know if you give it a try!
This sounds awesome! I was wondering what it would be like if I don’t bake it. Thanks.
It will still be delicious! Just not quite as crispy. Let us know what you think!
This is the closet thing to real beef tacos I have found; texture is a huge hit for me. This is my favorite recipe for vegetarian tacos and I don’t feel deprived or left out when it’s taco night. Thanks!
We’re so glad you enjoy it! Thanks for sharing, Stephanie!
This was absolutely delicious I have been trying to find good meat replacements as a allergen free and gf and vegan and this was amazing I will be making this so much thank you for the recipe. Thank you
Lovely! Thanks for sharing, Kenade!
xoxo!!
This was so yummy! Had a dinner for some of my meat eating family and wanted to make something vegan and delicious for both adults and kids. Had never made this before that night, and as always you did not disappoint! Everyone loved it. Thank you so much for this easy and delicious recipe that will be a part of our family for years to come!
We’re so glad your family enjoyed it, Gigi! Thanks so much for the lovely review!
This was super easy to make and delicious!
Can anyone suggest a substitute for the salsa? Can’t do tomato products ☹️
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!
This was so good! I never leave recipe feedback but this just excellent! So tasty. Thank you!
Whoop! Thanks for sharing, Kikki!
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.
Whoop! We’re so glad your whole family enjoys it! Thanks for sharing!
We skipped the oil, but it still came out great. Loved it and will definitely be making it again!
Thanks for sharing, Sabrina! xo
It was so good , even before cooking it in the oven I could eat it by the spoon ^.^
=) We’re so glad you enjoyed it, Marie! Thanks for the lovely review!
Loved it. Used it for the ‘meat’ in The Mob Kitchen Ultimate Meatless Nacho recipe.
Wonderful! Thanks for sharing, Gilly!
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!
Sorry about that, Debbie! Try downloading it with your email address here?
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.
Whoop! Thanks so much for sharing! xo
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.
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
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?
Hi Nicholas, we’re so glad you all enjoyed it! We think it would pair well with black beans or pinto beans. Enjoy!
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.
Whoop! We’re so glad you enjoy it! Thanks for the lovely review!
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.
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
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”.
Whoop! We’re so glad she enjoyed it! Thanks for sharing, Amy!
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!
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
I added some green, orange, yellow peppers when cooking the quinoa.
Great recipe, will make again!
Smart! Thanks for sharing, Camille!
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!
Thanks for sharing your experience, Jessi! We’re so glad you enjoy this recipe!
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?
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.
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!!
Yay! Thanks for sharing, Maggie!
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.
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
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!
Yay! Thanks for sharing, Cheryl!
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!
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
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
I don’t think I quite understand your question…mind clarifying?
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.
Wonderful – thanks, Jennifer!
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.
We are so glad you enjoyed it, Debbie! Thanks so much for sharing!
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!
Yay! So glad to hear it, Jayme! Thanks so much for sharing! xo
Ingenious and delicious!!! ????
xo!
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.
Lovely! Thanks for sharing!!
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.
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!
We are so glad to hear everyone enjoyed it, Jess! Thanks so much for the lovely review!
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
Yes!
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.
Whoop! Thanks for sharing, Paige! We agree that previously cooked quinoa works best here!
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.
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!
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!
So glad you enjoyed it, Patty! Thanks so much for the lovely review! xo
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.
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!
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!
Lovely! Thanks for sharing, Daniel!
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!!!
Thanks for sharing!
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?
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!
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
I’m sure if it was toasted long and slow on a skillet that would work, too!
simple and tastes good. i didn’t add nutritional yeast, still turned out great
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!!
Thanks for sharing! xo
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!
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
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!!
Thanks for sharing, Catherine! xoxo
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!
Thanks for sharing, Laura!
How did it do without the oil?
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!!!
So so delicious. I served with home made tacos, onion, tomato, avocado and sunflower seed dressing..
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!
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.
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!
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!
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
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!
Lovely – thanks for sharing, Kari!
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!
Thanks for sharing, Cat!
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.
Thanks for sharing!
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.
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!
Made this last night, and loved it!! Think I may have cooked the quinoa a bit long but it still tasted yummy?
Just made this and used it as filling for homemade crunchwraps and it was GREAT! Thank you!
Do you think I could use this as a burrito/wrap filling?
That sounds excellent!
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.
So glad you enjoyed this recipe, Damon! Thanks for sharing!
Absolutely delicious!! The whole family loved these tacos!!
These were so good! Thank you for a wonderful recipe!!
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
What is the nutritional yeast for? If I don’t have it will it make a difference in taste?
It is for extra flavor and nutrients, but should be fine without it! Hope that helps! Let us know how it goes!
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!
Thank you for the smoked paprika suggestion!
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!
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
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!!
Yay! Thanks for sharing, Liz!
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!
So glad to hear you enjoy this recipe, Kat! Happy cooking and best of luck in your races! xo
Amazingly delicious
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!
Thanks so much for the lovely review, Lisa! xo
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.
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.
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!
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!
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!
Hi Ashley, we think that will work great! If you give it a try, let us know how it goes! Thanks!
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!
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!!
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.
Yay! So glad everyone enjoyed it, Christine! xo
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 :)
Yay! So glad to hear this, Tiffany! xo
alas i consume no oil—will it affect the recipe if i leave it out?
Not sure, but its worth a shot! Let me know how it goes if you try it!
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!!
I meant, I made it without the oil.
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!
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!
Hello is the nuritional yeast necessary for this recipe or can I omit it?
You can omit it, but it will affect the overall flavor!
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
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!
I just made this but in my cast iron skillet. Delicious!! Thank you!!
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…
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!
This is an amazing recipe. Almost strange how perfect it is as a ground meat taco substitute. All I can say is THANK YOU!!
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!
I’m Hispanic and cook Spanish food all the time. This was easy to make and tastes amazing!!
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
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.
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.
I just ate the best tacos I’ve ever had! Thank you!
Hi,
Can the quinoa be toasted in an Instant Pot and then cooked in the Instant Pot?
Thanks,
It can be cooked in an instant pot, but we’d recommend toasting in the oven as instructed.
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
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
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!
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!
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!!!
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.
Whoop! Thanks for sharing, Janette!
I made this and am obsessed! Sooo much better than ground turkey tacos! Also, it froze and reheated SO good!!!
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!
I made this tonight and it was delicious! Great texture and tasted just like taco meat. Thanks for the recipe!
Yay!
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.
Yay! Thanks for sharing, Erika!
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!
Love it!
Yay! We are glad to hear that, Judy! If you could leave a star rating, that would help us a lot :)
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!
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 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!
Your recipes are always so on point I never second guess them. My go to for vegan dishes.
So kind!
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!
I attended a vegan taco dinner party last night and made this and it was a hit ! Everyone loved it.
Thanks, Gigi!
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.
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!
Oh my!!! I just made these for lunch. I stuffed them with cilantro and avocado. Incredible!!!
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!
This is an amazing recipe!!
Moist (with the olive oil) and extremely tasty.
Will make again and again.
Can I use active dry yeast?
Not for this recipe, as it is not the same as nutritional yeast!
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!
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!
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!
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 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.
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 !!
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
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!
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!
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 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!!
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.
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!
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!
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!
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
Two extremely grateful and satisfied thumbs up.
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!
This was great, thank you ?. I made some fresh pico for garnish, amazing, we’ll be having this often!
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!
Love the quinoa taco meat!! I put the leftovers in a deconstructed enchilada casserole and it works so well!!! Thank you
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!
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!
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!
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!
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.
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!
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.
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.
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!
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!
Absolutely delicious! It’ll be on heavy rotation. Thank you !
I put it in a homemade vegan chili and slow cooked all day. Delicious!!
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!
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!!
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!
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
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!
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.
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!
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
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!
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 amazing!
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!
just made these for dinner tonight! delicious! will definitely be making these again :)
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!
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.
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!
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!
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 agree, it was very good. Thank You
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.
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 …
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!
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!!!
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.
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.
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!
Made this and only changed the chili powder to taco mix. Everyone loves it. Thanks for the recipes.
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!
I love this taco filling recipe. I have used it in taco bowls and taco salads and it is simply fantastic.
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 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?
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!
This was perfect for me and picky meat missing boyfriend
Came out perfect!!! Thank you for sharing!!!!!!
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.
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.
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 tell everyone about this recipe, it is amazing!!!!!! Thank you so much ☺️
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!
These tacos were amazing, I used them in nachos and they were a big hit. My whole family ate it!!
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 :-)
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!
So good. I made this for taco bowls and it was a big hit. I used Parmesan instead of nutritional yeast. Thank you!
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!
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!
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.
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!!!
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!
This was easy and delicious! I’ll definitely be making it again.
I made these tonight. Outstanding!!! Thank you for this recipe. Loved it!
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!
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 ?
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!
have you tried something like this for pizza. I like hamburger on pizza but would not want the taco flavor. Thanks
AMAZING! I made this for a road trip AND had extra for a three day ATVing road adventure! So good
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!
I made this for supper. Awesome! Thanks for convincing a new convert that meat is not needed for deliciousness!!!
I gave this a try over a baked potato. Awesome!
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!
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!!!
So good!!!
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.
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 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 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.
This recipe is AMAZING! So delicious!
Tried this last night and it was great!
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?
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 :)
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!
Life changing! I’m eating it as I type this. Thanks for sharing!
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.
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!
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!
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!
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!
This is AMAZING! It tastes just like meat. We added our favorite veggies on top and chipotle sauce on top. Perfect!!
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!
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 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.
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!
Do you rinse the quinoa before cooking it?
Sorry. Can’t delete this and just re-read the recipe and answered my question.
Holy crap this is so freaking delicious. Thank you! Sincerely, a HUGE carnivore.
Curious about just toasting the quinoa and using the store bought taco seasoning? Anyone try??
I used McCormick taco seasoning – I added a bit extra and it turned out great.
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
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. We cut fat from our diet, so made it without the oil. Still delicious! Thank you for great recipe!
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 :)