Quinoa Taco “Meat” with Lentils

Square cropped image of a close up of an open taco that is filled with quinoa taco "meat" and topped with tomato, corn, red cabbage and cilantro. Two other tacos that are folded sit blurred in the back along with lime wedges, avocado slices and cilantro garnishes.

Quinoa Taco “Meat” with Lentils

This recipe for quinoa taco meat made with lentils creates a flavorful and nutritious meal. The recipe is vegan and free from gluten, added sugar, soy and nuts.

Course Main Course

Cuisine Mexican-inspired, Vegan

Keyword Quinoa taco meat

Prep Time 20

Cook Time 15

Total Time 35

Servings Servings

Calories 301kcal

Equipment

Ingredients

1 cup quinoa (uncooked)
2 cups water
1 cup onion , diced
1 cup bell pepper , diced
2 ½ cups mushrooms , diced (button or cremini)
2 tablespoons vegetable oil
2 cups lentils (19 oz/ 540 mL can, drained and rinsed)
⅓ cup vegetable broth
3-4 tablespoons taco seasoning
2 tablespoons nutritional yeast (optional)
1 tablespoon lime juice
¼ cup cilantro , chopped

Instructions

Step 1: Cook Quinoa

Leftover quinoa is ideal for this recipe if you have some available. If not, add quinoa and water to a medium-sized pot. Bring to a boil over medium-high heat.
1 cup quinoa, 2 cups water
Once boiling, lower heat to a simmer (medium-low), place a lid on the pot and cook the quinoa with the lid on for 12 minutes. At this point, all the water should be absorbed (if not, continue cooking for another couple minutes until all water is absorbed).
Once water is absorbed, remove the pot from the heat and allow quinoa to cool for about 5-10 minutes before fluffing it with a fork.

Step 2: Prep Vegetables and Other Ingredients

While the quinoa cooks, wash and chop the onion, bell pepper, mushrooms and cilantro along with any other vegetables you want to serve with your tacos.
1 cup onion, 1 cup bell pepper, 2 ½ cups mushrooms, ¼ cup cilantro
Rinse and drain a can of lentils.
2 cups lentils
If needed, prepare a batch of homemade taco seasoning.
3-4 tablespoons taco seasoning

Step 3: Cooking Taco Filling

In a large pan, warm some vegetable oil over medium-high heat. Add onion and cook for 3-4 minutes, until it becomes slightly translucent.
2 tablespoons vegetable oil, 1 cup onion
Then, add bell pepper and mushrooms and cook for another 4-5 minutes, until the vegetables have softened to your liking.
1 cup bell pepper, 2 ½ cups mushrooms
Add the quinoa to your pan along with the lentils, vegetable broth, nutritional yeast and taco seasoning.
2 cups lentils, ⅓ cup vegetable broth, 2 tablespoons nutritional yeast, 3-4 tablespoons taco seasoning
Toss to evenly coat everything with the seasoning and cook for another 2-3 minutes, until the vegetable broth is absorbed.
Taste the mixture and adjust the amounts of seasoning to your liking (salt and heat).
Remove pan from heat and stir through the lime juice and cilantro.
1 tablespoon lime juice, ¼ cup cilantro

Step 4: Serve

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

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition information calculated for quinoa taco “meat” filling only; does not account for tortilla wraps or any other ingredients served with listed recipe.

Nutrition