This quinoa taco filling is the perfect swap for taco meat! It’s deliciously seasoned and surprisingly easy to make. Try this for your next taco night!

quinoa taco filling
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If you’re looking for a simple, budget-friendly, and protein-packed taco filling, this crispy quinoa taco meat is about to become your new go-to. It’s savory, slightly smoky, and has the perfect texture thanks to a quick trip in the oven that creates crispy pieces.

This recipe is made with pantry staples like quinoa, salsa, and tomato paste, but the flavor is amazing. It’s perfect for tacos, burrito bowls, nachos, or even meal prep for the week.

Ingredients & Substitutions

  • Olive oil: This helps toast the quinoa and enhance the overall flavor.
  • Quinoa: The base of the recipe. Be sure to rinse it well to remove bitterness.
  • Tomato paste: This adds deep, concentrated flavor and umami flavor.
  • Garlic & cumin: These help build flavor in the base.
  • Vegetable broth: Broth infuses the quinoa with flavor as it cooks. You can just use water if you don’t have broth on hand. I recommend using low-sodium since the salsa will likely be salty.
  • Salsa: This is an easy way to add spice and extra seasoning. Use your favorite!
  • Nutritional yeast: Adds a slightly cheesy flavor and boosts protein, but you can skip it if you don’t have any.

Storage & Reheating

Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it in a skillet over medium heat or in the microwave. If you want to bring back some of that crispy texture, reheat it in the oven or air fryer for a few minutes.

Quinoa Tacos
In a skillet, add the olive oil, quinoa, and tomato paste and sauté over medium heat for 2 minutes. Add the garlic and saute for one minute.
Quinoa Taco meat
Add the broth, salt, and cumin.  Cover and bring to a boil. Reduce heat and simmer 10-12 minutes until the quinoa is fluffy.
quinoa in a skillet
Stir in the salsa and nutritional yeast.
Transfer the quinoa mixture to the prepared baking sheet.
Bake for 20 minutes until the edges are slightly crispy.

Frequently Asked Questions

  • Do I need to rinse quinoa? Yes. Unless your quinoa is pre-rinsed, you’ll need to rinse it in a fine mesh strainer before cooking it. This helps remove the bitter coating of the quinoa, called saponin. If you don’t rinse the quinoa, it can have a bitter taste.
  • Can I use other colors of quinoa? Absolutely! For this recipe, it doesn’t matter if you’re using white, red, or tricolor quinoa.
  • What if I don’t have tomato paste? You can substitute the tomato paste with 1/4 cup of tomato sauce. If using tomato sauce, reduce the broth by 1/4 cup.
  • Is this recipe healthy? Quinoa is a great source of protein and fiber! If you’re watching your sodium, be sure to use low-sodum vegetable broth.
  • Can I freeze the leftovers? Yes. This quinoa can be frozen for up to one month.

How to Use Quinoa Taco Filling

Think of this filling like taco meat and use it in anything from tacos to salads!

My Favorite Taco Sauces

If you’re looking for a tasty sauce to serve with your tacos, try my cilantro sauce, burrito sauce, or cilantro lime dressing! All of those flavor profiles work really well with this taco filling.

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quinoa taco meat

Quinoa Taco Filling

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 3 cups 1x
  • Category: Dinner
  • Method: Oven and Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This quinoa taco filling is the perfect swap for taco meat! It’s deliciously seasoned and surprisingly easy to make. Try this for your next taco night!

Ingredients

Units Scale
  • 2 teaspoons olive oil
  • 1 cup uncooked quinoa, rinsed
  • 2 tablespoons tomato paste
  • 4 cloves minced garlic
  • 2 cups vegetable broth
  • 1/4 teaspoon cumin
  • 1/2 cup salsa
  • 1/4 cup nutritional yeast (optional)
  • Salt to taste (if needed)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  3. In a large skillet, add the olive oil, uncooked quinoa, and tomato paste and sauté over medium heat for 2 minutes, stirring frequently.
  4. Add the garlic and continue to sauté for one minute.
  5. Add the broth and cumin.
  6. Cover with a lid and bring to a boil.
  7. Reduce heat to medium-low and continue to cook for 10-12 minutes until the quinoa is fluffy.
  8. Stir in the salsa and nutritional yeast.
  9. Transfer the quinoa mixture to the prepared baking sheet and bake for 20 minutes until the edges are slightly crispy.
  10. Season with salt to taste, if needed.