These quinoa tacos are vegan, healthy, and super easy to make. Make this recipe for a meatless taco party with your friends! Everyone will enjoy it!
Why you will love this recipe
- This recipe is vegan, healthy, and flavorful.
- It’s simple and easy to make.
- It’s meal-prep friendly.
- These tacos are topped with a vegan lime crema that makes one of the best taco toppings!
What condiments go with tacos?
These quinoa tacos are really versatile, which means that you can add more filling ingredients and make your own taco mix, like:
- Shredded lettuce
- Chopped onions
- Shredded cabbage
- Chopped tomatoes
- Chopped bell peppers
Ingredients to make this recipe
Quinoa: Use cooked quinoa.
Lentils: Canned lentils work great!
Onion: Adds extra flavor to the quinoa taco “meat”.
Garlic: Adds extra flavor.
Olive oil: To saute the garlic and onion.
Seasoning: For seasoning, we’ve used paprika, salt, pepper, and a pinch of cumin powder.
Tomato puree: Use your favorite brand.
Wine: Use dry white wine. Don’t worry about the alcohol, it will evaporate.
Tortillas: You can use corn tortillas or flour tortillas.
Avocado: Cubed or sliced.
Cilantro: Adds freshness.
Lime: Add a squeeze of lime juice on top for extra flavor.
Sweet corn: For some crunchiness.
How to make this recipe
Heat a large pan or pot over medium to high heat and drizzle a little bit of oil. Saute the garlic and onion for 2 minutes or until softened. Add the cooked quinoa and saute for 2 minutes.
Then, add the cooked lentils, tomato puree, and stir to combine.
Pour the white wine into the pan, stir and let it cook for 5 minutes until the alcohol evaporates. Stir often to prevent burning.
Next, add salt, black pepper, paprika, and cumin. Stir and cook on low heat for 8 minutes.
While the taco filling is cooking, make the crema dressing. Add all dressing ingredients into a measuring cup and blend with an immersion blender until you achieve a creamy consistency.
To assemble the tacos:
- Add some quinoa and lentil mixture to a tortilla.
- Add some sliced avocado, sweet corn, and cilantro.
- Garnish with a drizzle of lime and crema dressing on top!
Tips for making this recipe
- Meal prep: When meal prepping, store all the condiments in the fridge in different containers.
- Prevent the avocado from turning brown: If you’re making this ahead, brush the avocado with lemon juice to prevent it from turning brown.
- If you’re a fan of spice: Make your tacos extra spicy with a few drops of chili sauce or freshly chopped chili on top.
More vegan recipes
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Quinoa Tacos
Ingredients
Quinoa Ingredients
- 3 cups cooked quinoa 400 g
- 1 tbsp olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 1 cup cooked lentils 200 g
- 1/2 cup white wine 120 ml
- 1/2 cup tomato puree
- 1/4 tsp salt
- 1/2 tsp paprika
- 1 pinch black pepper
- 1 pinch cumin powder
Taco Ingredients
- 8 tortillas
- 1 avocado sliced
- 1 handful cilantro chopped
- 1 lime cut into wedges
- 1 cup sweet corn 140 g
Dressing Ingredients
- 1/2 cup soy milk 120 ml
- 1/2 cup + 2 tbsp rapeseed oil 150 ml
- 1 tbsp apple cider vinegar 15 ml
- 1 garlic clove minced
- 1/2 tsp lime juice
- 1 pinch salt
Instructions
- Heat a large pan or pot over medium to high heat and drizzle a little bit of oil.
- Saute the garlic and onion for 2 minutes or until softened.
- Add the cooked quinoa and saute for 2 minutes.
- Then, add the cooked lentils, tomato puree, and stir to combine.
- Pour the white wine into the pan, stir and let it cook for 5 minutes until the alcohol evaporates. Stir often to prevent burning.
- Next, add salt, black pepper, paprika, and cumin. Stir and cook on low heat for 8 minutes.
- While the taco filling is cooking, make the crema dressing. Add all dressing ingredients into a measuring cup and blend with an immersion blender until you achieve a creamy consistency.
- Assemble the tacos. Add some quinoa and lentil mixture to the tortilla, sliced avocado, sweet corn, and cilantro. Garnish with a drizzle of lime and crema dressing on top!