Quinoa Tacos

Quinoa Tacos (1)

If you’re looking for a way to mix up taco night, this just-spicy-enough quinoa-filled version fits the bill!


  • 1 cup quinoa
  • 1 (1-ounce) packet taco seasoning mix
  • 1 tablespoon olive oil
  • 1 red onion
  • 2 red bell peppers
  • ¼ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 1 avocado
  • ¼ cup non-dairy sour cream
  • 1 tablespoon fresh-squeezed lime juice
  • 12 (6-inch) corn tortillas
  • Shredded lettuce
  • Fresh cilantro leaves (for garnish)
  1. To prepare the quinoa, place in a saucepan with 2 cups water and the taco seasoning; bring to a boil, then cover, reduce heat, and simmer for 15 minutes. Uncover and cook a final 5 minutes, until the liquid is absorbed.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Halve and slice the red onion and cut the bell peppers into strips. Add to the skillet, along with 1/8 teaspoon salt and 1/8 teaspoon black pepper; saute for 12 minutes, until lightly charred.
  3. Halve, peel, and pit the avocado. Mash the flesh in a bowl with the sour cream, lime juice, and remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper. (Note: You can also do this step in a food processor).
  4. Warm the tortillas, and top each with the avocado sauce, quinoa, vegetables, lettuce, and cilantro.

Quinoa Tacos (2)


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