Quinoa Taco Meat

While I really like lentil taco meat, my family prefers quinoa.  Baking the mixture gives it a slight crisp, like ground beef.  Load this in a tortilla shell with your favorite taco greens, veggies, and beans.  If you don’t have Daniel Fast tortilla shells (see notes in the lentil taco meat recipe), simply toss everything in a bowl!



  • 1 cup quinoa
  • 1 3/4 cup water
  • 1/2 cup chunky salsa (read ingredients for only veggies and spices)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Rinse quinoa in cold water.
  2. Heat a medium saucepan over medium heat.  Add quinoa, and toast for 5 minutes, stirring often.
  3. Add 1 3/4 cup water, and bring to a boil.  Cover, and simmer 20 minutes, or until liquid is absorbed.
  4. Preheat oven to 375 degrees.
  5. Add cooked quinoa to a large mixing bowl.  Add remaining ingredients, and stir to combine.
  6. Spread mixture evenly on a parchment-lined baking sheet.
  7. Bake 25-30 minutes, stirring once halfway through the baking.

Serves four.

Adapted from minimalistbaker.com