Quinoa taco “meat” is a satisfying, protein-rich option that mimics the texture and flavor of traditional ground meat but with all the benefits of a plant-based diet. Whether you’re vegan, vegetarian, or just looking to incorporate more plant-based meals into your diet, quinoa taco meat is a fantastic addition to your meal plan.
Why Choose Plant-Based Tacos?
One of the greatest advantages of plant-based alternatives is the reduction of saturated fats and cholesterol commonly found in animal products. Quinoa taco meat, in particular, provides a hearty, nutritious filling for your tacos, burritos, or salads without the downsides of traditional ground meat. But why quinoa?
Quinoa is a superfood in its own right, known for being one of the few plant-based sources of complete protein, meaning it contains all nine essential amino acids. It’s also gluten-free, high in fiber, and packed with vitamins and minerals like magnesium, iron, and zinc. This makes it a perfect base for creating a nutritious, meatless taco filling that satisfies both your cravings and your body’s nutritional needs.
The Perfect Meat Substitute
When people switch to a plant-based diet, one of the main concerns is often how to replace the texture and heartiness of meat. Quinoa, with its slightly nutty flavor and chewy texture, is a surprisingly great substitute. It doesn’t have the same mouthfeel as ground beef, but when cooked and seasoned properly, it can mimic the texture well enough to satisfy taco lovers. Quinoa is highly absorbent, making it ideal for soaking up the bold flavors of taco seasonings.
One of the best things about the dish is its versatility. While tacos are the obvious choice, this plant-based filling can be used in a variety of dishes. You can layer it into burritos, sprinkle it over nachos, stuff it into bell peppers, or even use it in salads and grain bowls for an extra protein boost.
Ideal for Meal Prep
Another great benefit of plant-based quinoa taco “meat” is its convenience for meal prep. If you’re someone who likes to have meals ready in advance, quinoa taco meat is a perfect option. You can easily make a large batch, store it in the fridge for up to five days, or freeze it for longer storage. This makes it ideal for quick lunches, weeknight dinners, or even last-minute gatherings.
When you’re ready to eat, simply reheat the quinoa on the stovetop or in the microwave, and it’s ready to go. You can prepare a variety of taco toppings and fillings in advance as well, making it easy to throw together a nutritious, flavorful meal in minutes.
Quinoa Taco “Meat” Recipe
Ingredients
- 2 cups cooked quinoa
- 1 tsp salt
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/4 cup tomato sauce
Instructions
Step 1 – Season Quinoa
Stir all seasonings into quinoa. We like a lot of spice so feel free to pair this down if you’re not crazy about a lot of seasoning.
Step 2 – Add Tomato Sauce
Stir in tomato sauce, I happened to be out so I used about 2 tsp of tomato paste and a little water. If seasonings are not mixing well add a little water or veggie broth.
Storage
Storage is simple and ensures you always have a quick, healthy meal option on hand. Once you’ve prepared the quinoa taco meat, allow it to cool completely before storing it.
Refrigeration
For short-term storage, place the cooled quinoa taco “meat” in an airtight container and store it in the refrigerator. It will stay fresh for up to 4-5 days. When ready to use, simply reheat it on the stovetop or in the microwave until warmed through. You can add a splash of water or vegetable broth to keep it from drying out during reheating.
Freezing
For longer storage, quinoa taco “meat” freezes well. Transfer the cooled mixture into freezer-safe containers or resealable freezer bags, removing as much air as possible to prevent freezer burn. Be sure to label the containers with the date. It will stay good in the freezer for up to 3 months. When you’re ready to use, thaw it in the refrigerator overnight, then reheat as needed.
More Plant Based Mexican Inspired Recipes
If you like this recipe, you’ll love these plant based meals filled with flavors from Mexico:
- Instant Pot Mexican Rice
- Rice Cooker Cilantro and Lime Rice
- Instant Pot Refried Beans
- Instant Pot Lentil Tacos
- Unfried Black Beans
2 Step Quinoa Taco "Meat"
Try this delicious and healthy plant-based quinoa taco "meat", a protein-packed, vegan alternative perfect for tacos, burritos, salads, and more. Made with quinoa and spices, this easy-to-make recipe delivers bold, satisfying flavors for any meal!
Ingredients
- 2 cups cooked quinoa
- 1 tsp salt
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/4 cup tomato sauce
Instructions
- Stir all seasonings into quinoa. We like a lot of spice so feel free to pair this down if you’re not crazy about a lot of seasoning.
- Stir in tomato sauce, I happened to be out so I used about 2 tsp of tomato paste and a little water. If seasonings are not mixing well add a little water or veggie broth.
Notes
Serve in tacos, burritos, salads, etc.
I love quinoa! What a great way to use it!
Very clever. I love the simplicity.
What a great idea! I love quinoa. I recently used it in black bean burgers. I will have to give this idea a try!
I’ve used quinoa in burgers too but I have yet to make the perfect burger.
Great idea!! I love quinoa and never thought to use it in a taco!! This will be on the menu for next week:)
I just made this for the first time, and it is to die for! All 3 of my very picky children LOVED it too! This is the newest addition to my must have staples. Thank you for sharing it.
That made my day! Thank you! We always have quinoa on hand so it is so quick and easy to make! I’m glad your kids loved it!
Holly, I love this recipe! I have used it several times now. We are avid Mexican food eaters, at least twice a week and hubs and I were really looking for a meat free option that didn’t leave you feeling like you’d missed out and this one delivers! Even our kids like it, they’ll mix it in with their ground turkey but I have high hopes that one day it’ll stand alone as our only “meat” option. Delish!
Amy I so happy to hear that you love this recipe! We love it too but I confess that the Quinoa-lentil version is my favorite. 🙂
I feel like it makes a great stand in for taco meat in a variety of meals like Taco Salad and Taco Potatoes.
I try to vary our menu but I could eat Mexican food every day!
We had foster kids for a long while. The youngest of the first set we had LOVED quinoa and would just eat and eat it like crazy which was a good thing because I couldn’t get her to eat any meat except the occasional hotdog (I know, not really meat either!)! She was about 10 months old. Then we had a set of 4 siblings, 3 of the 4 preferred the quinoa taco meat recipe to real taco meat! They even asked for it for dinner! I’m going to have to try it with the lentils next time! We’re trying to really stick to a strictly plant based diet and I love your site! Thank you for the various recipes so we don’t get bored!
Heidi
Heidi,
My kids love quinoa too! I prefer the Quinoa-Lentil blend myself but both are really good!
I’m glad that you enjoy my recipes. Have you tried the banana bread yet? It’s soooo good!
And thank you for fostering! Blessings!
Holly
Made this for dinner, the spice blend was perfect! Not overpowering, and gives the quinoa a nice flavor that was complementary to everything else in our veggie tacos. Thank you for sharing!
Is the “1/2” on the cumin and black pepper supposed to be a 1/2 tsp?
Yes, Brodie. It is supposed to be 1/2 a tsp. Thank you for bringing it to my attention. I’ll get it fixed.
Thank you for the taco meat inspiration! Love your site! I follow Dr. Caldwell Esselstyn’s “Plant-Based, Whole Food, No Oil” diet program, for heart health reasons. (Vegan but more restrictive) My Mexican-British-American girlfriend has a wheat allergy, and meat allergy, so we are gluten-free.
We did a variation of this taco meat, using a rice cooker, using 1/2 quinoa, and 1/2 brown lentils. Turned out great! We used the white rice setting, and the recommended amounts of water. We used the “taco meat” for tacos, nachos, and even on a vegan pizza. It has a very ground-beef type of texture, and winds up brown in color. Some cooks also bake the resulting “meat” afterwards for texture and color reasons.
I know you are an Instant Pot fan, and we have one of those too. The rice cooker is pretty awesome for quinoa and lentils as well, and is super “ADD-Friendly” as a cooking appliance. I’m sure the Instant Pot’s rice cooker feature would do a great job as well; maybe I’ll try that next.
Thanks so much! I love my Instant Pot! I recently shared a Mexican Quinoa recipe that is similar that you may like.
Lentils are my favorite way to make tacos but I can imagine Quinoa and Lentils being a wonderful combination.
Thanks for leaving feedback!
Greetings! I see 3 steps of instruction for this recipe, it doesn’t seem the full recipe is here. Am I missing something?
Thank you so much!