Quinoa Tacos

with lentils

Quinoa Taco "Meat"

Using quinoa with lentils and veggies is a nutritious way to create taco "meat". This easy recipe is the perfect filling for tortillas, taco bowls or salads.

Vegan + Gluten Free Tacos

This recipe is vegan, free from gluten, soy and nuts. It's an allergy-friendly alternative to many other taco recipes!

Quinoa Onion Bell pepper Mushrooms Vegetable oil Lentils Taco seasoning Nutritional yeast Vegetable broth Lime juice Cilantro

Recipe Ingredients

1. Cook Quinoa 2. Prep Veggies +    Other Ingredients 3. Cook Taco Filling 4. Serve

How to Make It

Cook Quinoa

Step 1:

Simmer quinoa and water over medium heat with the lid on for 12 minutes. Once all water is absorbed, remove from heat and cool for about 5-10 minutes before fluffing with a fork.

Prep Veggies and Other Ingredients

Step 2:

Chop the onion, bell pepper, mushrooms and cilantro along with any veggies to serve with your tacos. Rinse a can of lentils and prepare taco seasoning.

Cook Taco Filling

Step 3:

Cook onions, bell pepper and mushrooms in oil. Add quinoa along with the lentils, vegetable broth, nutritional yeast and taco seasoning.

Cook Taco Filling

Step 3:

Toss and cook until the broth is absorbed. Remove from heat and stir in lime juice and cilantro.


Step 4:

Serve quinoa taco “meat” hot in a tortilla wrap or taco bowl. Add any taco toppings you enjoy!

Refrigerate in an airtight container for up to 1 week.  Reheat with microwave or stove until warmed through.  You could also serve cold in a taco salad.

How to Store Leftovers

Enjoy this recipe!

Quinoa Tacos

with lentils