Quinoa Super Tacos Recipes
QUINOA SUPER TACOS
These healthy tacos are packed with protein and are vegetarian friendly. I make them for a delicious, filling lunch after a morning workout. I came up with this recipe for my clients who love mexican food but are health conscious as well. They are also super simple to make. Enjoy!
Provided by Chicksluvrock
Categories Lunch/Snacks
Time 20m
Yield 3 tacos, 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook quinoa as directed on package. Quinoa takes about 15 minutes to cook, so you can prepare the other ingredients in the mean time.
- Dice Tomato. Heat a pan over medium heat. Saute tomato for a few minutes until tender while adding a dash or two (more or less depending on your taste) of Jalapeno sauce while you saute. Remove from heat and pour tomatoes in a small dish. Return pan to heat. You will use the pan to toast the tortillas.
- Heat up refried beans on the stove or in the microwave, whichever you prefer. If you are only making one serving, I recommend using only 1/2 the can.
- Return to warm pan that you had sauteed the tomatoes inches Toast one tortilla at a time for about a minute on each side, just enough so they are warm. By this time, Quinoa should be done.
- Spread out tortillas on a plate. Spread a layer of refried beans over each tortilla. Next, spoon a tablespoon or two of quinoa on each tortilla. Add a layer of the sauteed tomatoes. Squeeze a fresh lime wedge over each. Add a dash of salt.
- You can add the lettuce, queso fresco, and/or sour cream if you'd like.
- Delicious, and good for you as well.
Nutrition Facts : Calories 695.2, Fat 10, SaturatedFat 1.8, Sodium 1060.1, Carbohydrate 126.5, Fiber 23.5, Sugar 3.8, Protein 29.1
GROUND BEEF AND TACO QUINOA SKILLET
This Ground Beef and Taco Quinoa Skillet is a nutritious and delicious meal idea that is ready in just 30 minutes! Filled with healthy quinoa, kidney beans, spices and more, it's a family favorite!
Provided by Brenda Thompson
Categories Main Dish
Time 30m
Number Of Ingredients 13
Steps:
- In a large skillet, brown the ground beef and chopped onion.
- Add minced garlic, tomato sauce, kidney beans, green chilies, ¼ cup water, chili powder, salt, oregano, and red pepper flakes. Save remaining water for quinoa.
- Bring to a boil and simmer for 15 minutes or until water is absorbed, stirring occasionally.
- While ground beef mixture is simmering, add 1 cup of water and ½ cup quinoa to a medium sauce pan.
- Follow package instructions by bringing to a boil then reduce heat to let mixture simmer for about 10 minutes or until water is absorbed. Stir occasionally to avoid quinoa from sticking the the pan.
- Remove cooked quinoa from heat then stir into the ground beef mixture in large skillet.
- At the same time, add the shredded Monterey Jack cheese and stir gently into mixture until melted and combined.
- Remove from heat and serve warm.
- Garnish with chopped avocados, a bit of sour cream and/or chopped cilantro.
Nutrition Facts : ServingSize 1.5 cups, Calories 398 kcal, Carbohydrate 26 g, Protein 25 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 70 mg, Sodium 715 mg, Fiber 6 g, Sugar 5 g
QUINOA BEAN TACOS
I loved the idea of using quinoa in tacos, and this is what has evolved as a favorite variation around here. Feel free to adjust toppings to your favorites. This also works with soft tacos (the 6" size), but the extra texture provided by a crunchy shell with the soft filling is a nice touch.
Provided by Starrynews
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare quinoa according to package directions, about 15 minutes.
- When quinoa is done cooking and water has been absorbed, stir in refried beans, cumin, chili powder, and cayenne pepper. Mix well to combine and reduce to low heat.
- Stir in shredded cheese until it melts. Be careful to continue stirring frequently, otherwise the mixture may scorch on the bottom.
- If desired, warm taco shells according to package directions.
- Stuff quinoa bean mixture evenly into taco shells and finish with your desired toppings.
More about "quinoa super tacos recipes"
QUINOA TACO MEAT (VEGAN) - SAVOR THE FLAVOUR
From savortheflavour.com
Estimated Reading Time 6 mins
- Toast the uncooked quinoa in an ungreased 10-inch skillet over medium heat for 5 minutes, stirring constantly. Pour the toasted quinoa in a strainer and rinse. Set aside by resting the strainer over a clean bowl.
- In the same skillet, heat up 1 tablespoon of olive oil over medium high heat until it shimmers, roughly 2 minutes, then saute the onion for 4 minutes, stirring occasionally.
- Add the minced garlic and cook for 1 minute until fragrant. Add the dry taco seasoning spices and cook for one minute to bloom them, stirring constantly.
LOADED QUINOA TACOS – A COUPLE COOKS
From acouplecooks.com
Estimated Reading Time 6 mins
- In a dry pan over medium heat, add the dry quinoa and toast it over medium heat, stirring frequently. After a few minutes you’ll start to hear a popping sound; continue stirring until the quinoa just starts to brown and smell toasty, about 3 to 4 minutes total.
- Immediately transfer the quinoa to a fine mesh strainer and rinse it in the sink. Return it to the pot and add the vegetable broth and 1/4 teaspoon kosher salt. Bring it to a boil, then reduce the heat to low. Cover the pot and simmer where the broth is just bubbling for about 15 to 20 minutes, until the broth has been completely absorbed. (Check by pulling back the quinoa with a fork to see if broth remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.
- While the quinoa cooks, make a quick bell pepper slaw: Thinly slice the peppers, then cut them in half. Place them in a bowl and mix with 1 tablespoon lime juice and a few pinches kosher salt, and allow to stand until serving. If serving with spicy sour cream, stir in few shakes hot sauce to taste (or do the same with hummus for a vegan option).
- When quinoa is done, melt the coconut oil in large nonstick pan over medium heat. Add cooked quinoa and stir to combine. Add the cumin, paprika, garlic powder, onion powder, oregano, and 1/4 teaspoon kosher salt and stir. Then cook without stirring for about 5 minutes or until the bottom starts to get crispy. Remove from the heat and stir in 1 tablespoon lime juice and green onions. (Add any remaining lime juice to the bell pepper slaw.)
QUINOA TACO SALAD RECIPE | QUINOA BOWL | ONE INGREDIENT CHEF
From oneingredientchef.com
HOW TO MAKE LENTIL-QUINOA TACOS - MESA DE VIDA
From mesadevida.com
Estimated Reading Time 4 mins
- Combine the lentils, quinoa, Mesa de Vida Smoky Latin inspired healthy cooking sauce, broth/water, salt and hot sauce in a sauce pan, or large saute pan with a lid. Bring to a simmer over medium-high heat, then lower the heat to low and cover with a lid. Cook for 30 minutes, stirring occasionally.
- If necessary uncover and cook a bit longer with the lid off, stirring constantly until you have a thick, rich mixture perfect for scooping into tacos.
MANGO LIME QUINOA TACOS - SIMPLY QUINOA
From simplyquinoa.com
Estimated Reading Time 4 mins
- Mix together the quinoa, mango, salsa, lime juices, spices and salt. Taste and adjust seasonings as necessary.
- Assemble the tacos: spread 1 tablespoon of the Veggie Fusions on the taco, topping that with 1 small bit of cabbage, then 2 - 3 tablespoons of the quinoa mixture. Repeat until all ingredients have been used.
LENTIL QUINOA TACOS - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 Estimated Reading Time 5 mins
- Bring the broth to a boil, stirring frequently. Once the broth boils, lower the heat to a very low simmer and cover the pan. Allow the quinoa to simmer for 15 to 20 minutes.
- Once the quinoa has finished simmering, remove the pot from heat and let it sit with the lid on for at least 5 minutes. You can begin working on the rest of the filling while the quinoa sits.
QUINOA, BLACK BEAN AND CORN TACOS RECIPE | RECIPES.NET
From recipes.net
Cuisine Tex MexCategory TacoServings 5Total Time 40 mins
- Heat olive oil in a large non-stick saucepan over medium high heat. Add onion and saute 3 minutes. Add in garlic and saute 1 minute longer.
- Stir in broth, diced tomatoes, quinoa, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste.
- Bring mixture to a boil, then reduce heat. Cover saucepan with lid and simmer for about 15 minutes or until quinoa is cooked through.
- Stir in corn and black beans, simmer for 5 minutes more until warmed through, stirring occasionally.
QUINOA TACO "MEAT" RECIPE WITH LENTILS (VEGAN + GLUTEN FREE)
From lettucevegout.com
Estimated Reading Time 4 mins
- Bring the quinoa and water up to a boil in a pot. Once boiling, turn down the heat to low, place a lid on the pot, and simmer for 15 minutes.
- When there is 5-8 minutes left on the cooking quinoa (or less), heat up the oil in a large pan over medium heat. Add the vegetables (onion, bell pepper and mushrooms) and sautee for 5 - 8 minutes, until the vegetables start to soften.
- Once the quinoa is cooked, add it to the veggies and season with the taco seasoning mix. Taste and adjust as needed (may want to add more spicy heat with a hot sauce or cayenne pepper).
5-MINUTE VEGETARIAN BREAKFAST TACOS - SIMPLY QUINOA
From simplyquinoa.com
- Beat the eggs together in a small bowl. Heat a skillet over medium, spray with cooking spray (or oil) and add the eggs.
- Cook the eggs (scramble them!) until they're almost fully cooked, then add the beans, salsa, spinach and a pinch of salt and pepper. Continue cooking until the spinach has wilted.
- Heat the tortillas in the microwave for 30 seconds. Transfer to a plate and fill each taco with the egg mixture.
QUINOA TACO MEAT | MINIMALIST BAKER RECIPES
From minimalistbaker.com
- 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.
- 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.
PLANT-BASED QUINOA & CAULIFLOWER TACOS - KIDNEY RD
From kidneyrd.com
- Rinse and drain the quinoa. Place in a saucepan with 1 cup of water and bring to a boil over medium-high heat. Then lower the heat, cover, and let simmer for 10-15 minutes until the water is completely absorbed. Turn off the heat and let stand covered another 5 minutes for the quinoa to steam. Set aside.
- id=”instruction-step-2″>2. Heat avocado oil in a large skillet or a pan over medium heat. Add onions and sauté for 3-5 minutes.
- =”instruction-step-3″>3. Add cooked quinoa, cauliflower rice, all the spices and seasonings, along with nutritional yeast (optional). Mix well and spread the mixture out in a flat layer in the pan to allow the liquids to evaporate. Stir every 2-3 minutes until the mixture is dry, the quinoa gets slightly crispy and the cauliflower is tender, about 5-10 minutes in total. Adjust seasoning to taste.
- =”instruction-step-4″>3. Warm tortillas per package instructions, then add the quinoa cauliflower filling. Top each taco with shredded lettuce along with any of your favorite toppings. Enjoy!
QUINOA TACOS WITH BEANS - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
VEGAN TACOS W/QUINOA & BLACK BEANS - THE OREGON DIETITIAN
From theoregondietitian.com
- Rinse quinoa under cold water in a fine mesh colander to remove any bitterness quinoa naturally has.
- Pour dry quinoa and vegetable broth into a medium saucepan. Bring to a boil, then reduce heat to medium-low. Cook quinoa until all the liquid is absorbed (about 15 minutes).
- Add onion, bell pepper, and jalapeno to the heated skillet. Saute for about 5 minutes, until the onions become translucent and the bell peppers soften.
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From mygreenpassion.com
Estimated Reading Time 3 mins
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