Quinoa taco filling with guacamole

Quinoa is a pseudo cereal and a complete protein. I top these tacos with guacamole and whatever hot sauces I am feeling but you can use this quinoa like ground meat and top it any way you want!

Ingredients for the quinoa:

  • 1 cup tri-color, white, or red quinoa

  • 1 cup vegetable broth

  • 3/4 cup water

  • 1/2 cup salsa—slightly chunky is best

  • 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

Ingredients for the guacamole:

  • 3 ripe avocados

  • 1/2 cup diced cherry or Roma tomatoes

  • 3 tbsp texas pete

  • large handful chopped cilantro

  • juice of one lime

  • 1 small jalapeño diced

  • 1 tsp garlic powder

  • salt/pepper to taste

Preparation:

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 it!

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!

For the guacamole, put all 3 avocados in a bowl, mash with a fork and add the lime juice, garlic powder, hot sauce, jalapeños, cilantro, and tomatoes. Mix together and serve with chips and to top the tacos.

I like to serve this quinoa filling on a white corn tortilla and a scoop of the guac. You could also try topping it with shredded lettuce, non dairy sour cream, additional salsa, olives, and more!

If you give this a shot leave me a comment below and share how it went and what you thought. Did you change it up in any way and make some magic fueling your body?!