Quinoa Taco Meat

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

Were you a picky eater as a kid?

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

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

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

Pot of freshly cooked quinoa for making vegan Quinoa Taco Meat

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

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

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

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

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

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

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

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

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

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

Extremely flavorful
& So delicious

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

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

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

Quinoa Taco Meat

Amazingly flavorful taco “meat” made with quinoa, smoky seasonings, and salsa! Baked until hot and crispy. A healthy substitute for ground beef (just 9 ingredients)!
Author Minimalist Baker
Hard shell corn tortillas filled with Quinoa Taco Meat
4.95 from 388 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 (1/2-cup servings)
Course Entrée
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days




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


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



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

Nutrition (1 of 6 servings)

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

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My Rating:

    • CastleDark says

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

      So…is Minimalist Baker your Mother??

      GEEZ im a stickybeak arent i!

  1. Sherri says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  2. Stephanie says

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

  3. Kenade says

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

  4. Gigi says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  5. mom23gooses says

    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.

  6. Debbie says

    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!

  7. Indrani says

    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.

  8. Cadie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  9. Nicholas Genier says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  10. Frump says

    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.

  11. Moon says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  12. Amy says

    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”.

  13. Nancy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  14. Jessi Summers says

    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!

  15. Al says

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  16. Maggie says

    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!!

  17. Jenny says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  18. Cheryl says

    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!

  19. Kelly says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

  20. Michelle says

    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?


  21. Jennifer says

    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.

  22. Debbie says

    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.

  23. Jayme says

    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!

  24. Quillin M says

    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.

  25. Will says

    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.

  26. Jess says

    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!

  27. Louise says

    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

  28. Paige says

    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.

  29. Amy says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  30. Patty says

    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!

  31. Cindy says

    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.

  32. Daniel says

    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!

  33. Joan Lynn says

    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!!!

  34. Wanda Winker says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  35. Jacque says

    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

  36. Veganista says

    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!!

  37. Lindsey says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  38. Catherine Flax-Kosecki says

    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!!

  39. Laura says

    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!

  40. Jenn says

    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.


  41. Anneli says

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

  42. Allison says

    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.

  43. Yael says

    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.

  44. Karen says

    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!

  45. Marit says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  46. Kari Greczek says

    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!

  47. Cat says

    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!

  48. Kaitlyn L says

    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.

  49. Stacy says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  50. Theresa says

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

  51. Damon says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  52. Laura says

    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!

  53. Courtney says

    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!

  54. Samantha says

    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

  55. Liz Baumbach says

    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!!

  56. Kat says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  57. Lisa Gilliam says

    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!

  58. Cathe says

    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.

  59. Sarah says

    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.

  60. Amanda says

    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!

  61. Ashley Pedigo says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  62. Eric says

    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!

  63. Sarah J says

    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!!

  64. Christine says

    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.

  65. Tiffany says

    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 :)

  66. Bonnie says

    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!

  67. Mary says

    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!

  68. Amy says

    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

  69. Ali says

    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!

  70. Sherry M says

    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…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  71. Kellianne Benner says

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

  72. Gale says

    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!

  73. Rebecca says

    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

  74. Kara says

    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.

  75. Richelle P says

    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.

  76. Anne says

    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