Crispy Quinoa Taco Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy roasted quinoa seasoned as taco filling, topped with fresh lettuce, guacamole, pico de gallo, and hemp seeds in soft tortillas. A plant-based alternative with satisfying texture and bold seasoning.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup dry quinoa, (I use the tricolor quinoa)
- 1 1/4 cups Plus 2 tablespoons water (or vegetable broth)
- 1 teaspoon chili powder blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 tablespoon soy sauce (or use tamari for gluten free)
- 1/2 teaspoon smoked paprika
- 2 to 3 teaspoons oil
- 4 to 5 tortillas
- chopped lettuce (as needed)
- pico de gallo (as needed)
- lime juice (or lime wedges)
- hemp seeds (for added protein, optional)
- crushed red pepper flakes (for added heat, optional)
- 1 ripe Haas avocado
- 1/4 cup chopped onion
- 1/4 cup chopped tomato
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 green chili (or jalapeño, minced, optional)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 778mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 587mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 778MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.