Vegan Quinoa Tacos (Easy, Protein-Packed & Delicious)
Even though I’m 100% a gravy and soup gal, I’m not a massive meat eater. So, I’ve been doing what I can to incorporate more plant-based meals into my routine, and these vegan quinoa tacos are a great starter.
Pretty sure we all know a vegan by now – and you wouldn’t not know, if you know what I mean. But even if, on the off chance, you don’t, we should all be aware of the benefits both for ourselves and the environment of eating a plant-based diet. At least where possible.
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HOW DO YOU MAKE TACOS VEGAN?
Many traditional taco toppings that we all know and love are vegan: guacamole, taco shells or chips, a black bean and corn salsa, etc. The main switch comes with the meat and any dairy toppings.
The key is really the exchange of protein. Which is where quinoa makes a perfect substitution. Seasoned and baked below to mimic that taco flavoring, and the unique quinoa seed even gives a mince meat vibe.
As far as dairy alternatives, I love this cashew sour cream – it’s less thick, but packed with flavor. You can use any vegan “cheese” you like, if desired, though that’s too far for me.
I’ve had this both in a taco shell and simply thrown together in a bowl, using a chip as a food shovel. Any way you choose to layer it is delicious. Overall, this is a great way to swap in for a meatless option on your next taco Tuesday.
How to make quinoa look like taco meat? Before placing it in the oven, pack the seasoned quinoa into your baking sheet. When you flip it halfway through, try to keep it together before returning to the oven, and then cooling completely. This will help it stick together for a chunkier “meat” texture.
INGREDIENTS
- Quinoa: serves as the protein-packed base for the taco “meat.”
- Water or vegetable broth: cooks the quinoa and adds flavor.
- Tomato: adds moisture, freshness, and mild acidity to the taco filling and guacamole.
- Red onion: provides sharp, savory flavor and crunch.
- Bell pepper: adds sweetness, color, and texture.
- Taco seasoning: spices the filling with traditional taco flavors.
- Salt & black pepper: balances and enhances all the other flavors.
- Salsa juice: adds tanginess and moisture to the quinoa mixture.
- Olive oil: helps sauté vegetables and enriches the filling.
- Black beans: provide extra protein and heartiness.
- Corn: adds sweetness and texture contrast.
- Garlic: boosts savory flavor.
- Cumin & paprika: give smoky, earthy depth to the black bean and corn salsa.
- Lime juice: adds brightness and acidity to balance flavors.
- Onion: included in guacamole and salsa for flavor and crunch.
- Cilantro (optional): adds fresh, herbaceous notes.
- Jalapeño: adds mild heat and spiciness.
- Avocado: forms the creamy base of the guacamole.
What’s the best way to serve vegan quinoa tacos? Serve them as you would regular taco meat! Wrapped in a tortilla, filling a hard shell, or nacho-style with chips.
HOW TO MAKE VEGAN QUINOA TACOS & TOPPINGS
Preheat your oven to 375°F.
Cook the rinsed quinoa in water or vegetable broth according to package instructions to form the protein-packed base for your vegan quinoa tacos.
In a large bowl, combine the cooked quinoa with tomato, red onion, bell pepper, taco seasoning, salt, pepper, salsa juice, and olive oil. Mix thoroughly, then spread the mixture evenly on a foil-lined baking tray.
Bake for 30 minutes, flipping the quinoa halfway through, until the top is golden and slightly crispy. This crispy quinoa forms the flavorful filling for your plant-based taco recipe.
Prepare the cashew sour “cream” following Cookie + Kate’s vegan sour cream method. This creamy, tangy topping adds richness to your vegan tacos without dairy.
For the black bean and corn salsa, drain and rinse the black beans. If using frozen corn, warm it under hot water. Combine with red onion, garlic, cumin, paprika, salt, and lime juice for a vibrant vegan taco topping.
Let the salsa sit in the refrigerator if you have time, allowing the flavors to meld together. This step enhances the overall taste of your plant-based taco recipe.
To make guacamole, grind salt, onion, cilantro (optional), and jalapeño in a mortar and pestle until pulpy, then fold in avocado, tomato, and remaining ingredients. Keep the guacamole slightly chunky for texture, creating a fresh and creamy topping for your vegan quinoa tacos.
Assemble your tacos by layering the baked quinoa, black bean and corn salsa, a dollop of cashew sour “cream,” and a spoonful of guacamole.
Serve inside taco shells, tortillas, or with chips, and enjoy a healthy, protein-packed vegan taco night.
3 reasons you’ll love these vegan quinoa tacos
TIPS & VARIATIONS
- For extra flavor, make your black bean and corn salsa up to a day in advance. This will give the ingredients time to marinate!
- When tossing your quinoa at the halfway point, try to keep it together as you can. This will give you some bigger bites, mixed with the smaller, for a heartier taco texture.
- For the quinoa “meat,” salsa “juice” is literally taking your measuring cup and pouring out some of the liquid from your favorite salsa container into your cup. My go-to salsa is the Tostitos Restaurant Salsa
- For the guacamole, if you don’t have a mortar and pestle don’t fret. You can easily mush up those first ingredients in a mini-food processor/chopper.
MAKING AHEAD & STORING
Your black bean and corn salsa can be made the day before. This will give the flavors time to marinate for an even more delicious vegan quinoa taco topping.
Once everything is assembled, the guacamole and salsa toppings are best within two days. The quinoa taco “meat” will keep for up to 5 days. Everything should be stored in the fridge.
Additionally, you can store excess quinoa “meat” in the freezer for a few months.
SAVED ROOM FOR DESSERT?
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EQUIPMENT YOU’LL NEED
Equipment
- Pot with lid
- Measuring Cups
- Measuring Spoons
- Big spoon (for stirring)
- Large baking tray
- Foil
- Blender
- Spatula
- Mixing Bowls
- Can opener
- Strainer
- Mortar + Pestle (or mini food processor)
Ingredients
- 1 cup quinoa rinsed
- 2 cups water can substitute in veggie broth for extra flavor
- 1 tomato chopped chunky
- ¼ red onion diced
- ½ bell pepper diced
- 3 tbsp taco seasoning
- ¼ tsp salt
- ¼ black pepper
- ⅓ cup salsa juice*
- 2 tbsp olive oil
- Vegan Sour Cream recipe see notes for link
- 15 oz black beans drained and rinsed
- 2 cups corn frozen or fresh is fine
- 2 tbsp red onion diced
- 1 tsp garlic finely chopped
- ½ tsp salt
- 1 tsp cumin
- 1 tsp paprika
- ¼ lime juiced
- ½ tsp salt
- 1 tbsp onion purple or yellow, diced
- Cilantro optional
- ⅓ jalapeno diced
- ½ tbsp onion purple or yellow, diced
- 2-3 tbsp tomato diced chunky
- 1 avocado
- ⅓ jalapeno
- Taco shells or tortilla chips
Instructions
QUINOA TACOS
- Preheat oven to 375F
- Combine your rinsed quinoa and two cups of water (or veggie broth) in a small saucepan and cook according to package instructions.
- In a large bowl, combine cooked quinoa with the remaining ingredients – tomato, red onion, bell pepper, taco seasoning, salt, pepper, salsa juice, and olive oil. Stir to combine.
- Line a large baking tray with foil and dump the quinoa mixture onto it, spreading it evenly (and flat) across the pan
- Bake for 30 minutes, removing the tray halfway and “flipping” the quinoa, as possible, before returning to the oven for the remaining 15 minutes. Should be nicely crispy on the top once removed from the oven.
CASHEW SOUR “CREAM”
- I would have had zero ideas on how to make a vegan sour cream so all credit (and directions) goes to Cookie + Kate.
BLACK BEAN + CORN SALSA
- In a strainer, drain and rinse your black beans. Run hot water over them for a minute to bring them to a warm temperature.
- If using frozen corn, add that to the strainer with the black beans and run hot water over it for a minute to warm through. No need to cook either of these in a pan!
- Add to a bowl with remaining ingredients and stir to combine.
- If you have time, place covered in the refrigerator to allow the flavors time to mingle
GUACAMOLE
- In a mortar and pestle*, grind together the first four ingredients – ½ teaspoon of salt, a tablespoon of onion, cilantro (if using, I refuse though), and jalapeno – until nice and pulpy.
- Add in your remaining ingredients – onion, tomato, avocado, and jalapeno – and use a spoon to cut through and combine both mixtures together. I like my guacamole chunky, so once it seems fairly combined, I stop mixing to avoid a more mushy guac.
- Once all of your elements are prepared, you’re ready to EAT! Personally, I prefer layering the quinoa, then the bean/corn salsa, then the sour “cream”, and topping it all with guac before I dip in repeatedly with tortilla chips, but you do you, my friend!
