Okay so, the burgers are really incredible. Maybe not. But the real winner here? I want to slather this on everything humanly possible. Just tryyyy and stop me. In a large bowl, mash beans with a potato masher or fork. Add in cilantro, garlic, paprika, onion powder, salt and pepper, mixing to combine. In a smaller bowl, lightly beat eggs and add in 1 tablespoon olive oil and panko, stirring to mix. Add the egg mixture to the beans, and mix thoroughly to combine, bringing it together with your hands if needed. Separate the beans into 6 equal sections and form patties.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil or as much as you need. Add burgers and cook on each side until golden, about 5 minutes. Remove and serve with avocado cream on whole wheat buns! Add basil and avocado to a food processor, blending to combine. Once somewhat smooth, add in sour cream and blend again until combined. Add in salt and pepper, taste, and season more if desired. These look absolutely deeeeeellllllliiiiiiccccccccciiiiouuuuuuussssss!!! I am very much wishing to make these this weekend, but wanted to ask- would you know of any substitutions that could be used instead of egg?
Thanks for this recipe. I admit I was skeptical of all those basil leaves being over powering.
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But it turned out very well. It did need 4 sprinkles of pepper afterward though, to liven it up.. I will test this on various sandwich combinations and hamburgers. Hi Jessica! I switched things up a little by topping them with a chipotle mayo. Pingback: 60 vegetarian black bean recipes - Amuse Your Bouche. Pingback: 20 Weeks of More healthy Meal Concepts! Has anyone tried partially baking their beans before making the patties? I have never made veggie burgers before, and I am not used to the texture. I was not exactly a fan, and I was wondering if there are so changes I could make. Your email address will not be published.
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It was much better than previous taco attempts with veggie crumbles or lentils. I will definitely make this again! I was eating it straight off the baking sheet. I loved this! I made salsa from scratch and my batch was a bit spicy which intensified while roasting. I was very impressed with the seasoning blend. Also, because I knew my salsa was on the hot side for my taste.
I made this recipe last night and could not believe how amazingly delicious it was! I followed the recipe exactly and it was perfect without any modifications. Looking forward to the leftovers tonight.
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This recipe has become a staple in our house! Everyone loves it and I have made it for guests to rave reviews. Before baking, I add in a can of black beans and it binds together nicely with the great crunchy layer from the oven. Love it! These tacos were amazing, I used them in nachos and they were a big hit. My whole family ate it!! My favorite so far. Extremely simple to make, robust flavor thanks to the chili powder, garlic powder, and, most of all, cumin! I have put this on nearly every meal! This fixes that. Am I allowed to post a meal picture here?
What a great recipe. Totally tasty even without the nutritional yeast. We used spicy salsa to give the recipe an extra kick. So good. I made this for taco bowls and it was a big hit. I used Parmesan instead of nutritional yeast. I love how you get a mix of soft and crunchy quinoa. It looks sooo good! Any ideas? Made this tonight for my husband and super picky children and they all loved it! The flavor was perfect! My youngest, the pickiest of them all, asked for seconds!!
This will definitely be added to our weekly rotation. Thank you so much for this recipe. It is wonderful. I prefer this to the nut meats because they can be higher in fat and calories. We like using this on salad. Such a burst of flavour and a fantastic texture. This is just delicious!!! We are new vegan can I use taco season instead of the spices?
I love this recipe! Then I read that even picky eaters liked it sooo I pondered and thought of my picky 4 year old haha LET me just tell you! Happy plates all around?? One of my favorites now! Family friendly and mama happy? My hubby and four kids loved it. I made it with your plantain tortillas and they begged for more. Thanks for bringing tacos back! I like hamburger on pizza but would not want the taco flavor. This took Mexican food to the next level for me! Loved the texture and the flavor was spot on. Also, my meat loving husband loved it as well. Will make again. Over and over!
I made this for supper. Thanks for convincing a new convert that meat is not needed for deliciousness!!! Just wondering if you could change the seasoning and use this as a substitute for other recipes that you would have used meat? Like lasagne, etc. Hi Susan! Tried this recipe for the first time two weeks ago, and my family enjoyed it so much that we made it twice in one week. SO tasty and has great texture! I see this quickly becoming a go-to recipe in my house. Thank you!!! My meat lover hubby support me and is willing to try new food. I made your quinoa tacos recipe for diner to night.
No leftover! So much better than the oily greasy meat version. The recipe is a keeper. We will eat those quinoa tacos again and again. I made it exact to the recipe and Omg so so so yummy. I am literally turning flip at how delicious it is. I made this today! I had made hers last year and just went back today and realized she must have gotten the recipe from you. Love all your recipes!
I made this last night, and it is amazing! It reheats very well, too. This recipe was so easy and quick, I will be making it a lot from now on. Do you think it would freeze well if prepared the week before? I added a few dashes of hot sauce to the mixture before I popped it in the oven….. Thank you for all the fabulous eats :.
Absolutely loved it! It has such a nice chew, and the flavor is perfect. I used fresh garlic, instead of the garlic powder, and it worked fine. It is quick and incredibly flavorful. Like ground beef, it is difficult to keep the quinoa in the shell as you eat it. I think next time I would put down a layer of guacamole, sour cream or melted cheese to stick the quinoa to. Thank you so much for sharing this recipe, I will forever use this as my taco base! I made this and it is a wonderful meal substitute!
Awesome in those taco shells with a topping of guacamole salad made with black beans, corn , peppers, onion, tomatoes, avocado blended with oil, cumin and chili powder. My friend suggested this recipe for our Saturday tacos and game night, after a couple of our friends announced they were trying to go vegan.
The recipe was easy to follow and the end result was a huge hit with all of us. Additional sides and toppings we use are homemade Mexican friend rice, black beans, sauteed pepper medley and fresh tomatoes and avocado. Looking forward to trying more of your recipes! What a great idea—and recipe! It tastes just like meat. We added our favorite veggies on top and chipotle sauce on top. I loved this recipe. I have found my new addiction.
It made into a taco salad with mixed greens, avocado, corn, tomatoes and a squeeze of lime juice. Thank you for this wonderful idea! Hi Need to try this! We usually soak the quinoa a couple of hours for better digestion. Do you think that will influence the amount of water needed for boiling? I made this tonight, my picky 6 year old loved it and my husband said he could eat it 3 times a week. Thanks for the recipe. Thank you for sharing this recipe and the technique of baking the quinoa. Excellent texture and flavors in the quinoa! I sauteed some sweet potato, yellow bell pepper, red onions, and black beans to mix into the quinoa taco filling.
Will be making your recipe again! Just made this to put on nachos, and even before popping it in the oven I am amazed by how much this tastes like taco seasoned ground beef, excellent job with this recipe! I would love to find a tweaked version I could use as a sub for regular ground beef, without that zesty taco seasoned flavor, to use in recipes with different flavor profiles. I love this recipe and have made it multiple times. Tonight I decided to make tacos for dinner and realized I was out of quinoa!!!
I had Aramanth on hand so I used it and it turned out great!
I made a couple of additional modifications to the recipe: 3 cups of liquid half broth, half water , doubled the nutritional yeast and all of the seasonings, added 6 TBSP of polenta corn grits. My daughter actually liked it better this way! Thanks for all of the awesome recipes! Just made this.
We cut fat from our diet, so made it without the oil. Still delicious! Thank you for great recipe! I make it at least once a week. I use it in tacos and over salad. Sometimes I mix in refried beans. Sometimes I just shovel it in my mouth with a spoon. I make the quinoa in the pressure cooker because it allows me to eat it sooner :.
Can I freeze to use next time? Unbelievably happy I stumbled upon this recipe. You have saved me. The flavor in this is spot on, I loved it. Thank you for saving me from my taco-less night mare! This is the perfect topper for salads, potatoes, wraps and more! I have made this recipe at least a dozen times, most recently for Mexican stuffed sweet potatoes. I do bake for longer than suggested, because I like the quinoa to be extra crispy.
Who needs ground beef! At first they were apprehensive when hearing it was quinoa however after the first bite, they were hooked!! Made these about a month ago and they immediately became a family favorite and are a repeat im our house!! They are so full of flavor and delicious!! They may take a little more time than some quinoa recipes but welllll worth it!!! Thanks for a delicious recipe!!! Will continue to try more:. This is a perfect substitute and tastes so good. Thank you so much for this recipe!
I can now enjoy tacos, taco salads and all the stuff I love! Hi Jenn! Hope this helps! Normally love everything on this blog. What a wonderful texture and flavor. We are unable to use the soy crumbles so this is a wonderful alternative! Thank you for creating and sharing!! Delicious recipe!! I used this for soft tacos and taco salad. Very flavorful with a great texture as well. Thank you for creating it!! This was spot on! As a still new vegetarian this was a welcome dish that really impressed.
Loved this recipe. As other commenters, wanted to stay away from meat alternative products. How about a swarma seasoning? I think it would make a fantastic greek salad. Ok, this is our go-to for crunchy mexican tacos night, we love it more than regular taco meat. So if you were going to convert this to a greek style, what would you imagine using in place of the salsa, cumin and chili powder?
Hi, Just wondering if you could cook the quinoa in a rice cooker and then put it in the oven to save time? I cook mine in the rice cooker all the time. Mine is a little more clumpy but does great in the oven. Mine clumps and looks and feels like a ground meat. Had it on nachos tonight and saving the rest to add to stuffed bell peppers this week. I consider this a keeper.
I made some homemade salsa. It would be good with chopped olives or mushrooms also. I will try that next time. This is soooo good! I made it for my meat-loving husband and he said we need to have this in our house all the time! Thanks for the great recipe! Found this recipe about 2 weeks ago and have made it 7 times since then… a new favorite in our house. Thanks for a fun and easy dish that is great as, tacos, taco salads, and burritos we made them all! This was fabulous! Will also use it for burritos. I hate using mystery meat! The quinoa meat came out really good and super simple.
I made some guac on the side and cracked a can of beans. Delicious meal! I searched for a recipe and this one appeared. Cooked it tonite for taco Tuesday and my husband and I stuffed our faces. Luckily it makes a ton so tomorrow in going to have a taco salad for lunch. Will definitely be making this often. Thanks for another amazing recipe! My husband and I are on a new quest to cut down on the amount of meat we eat.
I made this recipe last night and it was a hit! This was super easy to make. We love this recipe! Great for tacos, quesadillas, salad, and in the morning with fried eggs! I used shredded Parmesan cheese as my nutritional yeast. Easy, vegetarian, soy free, and cheaper! Thank you for The recipe. This was delicious. I made it exactly according to your directions, but when I took it out of the oven, I added a can of black beans and some scallions. Will make again, thank you!
I made it exactly according to your directions, but when I took it out of the oven, I added a can of black beans. I made this last week and it was so delicious. The first night I put it on a baked potato and it was good but the next day I heated it up with a bit if water and I put it in taco shells with toppings it was really yummy.
Tasted just like the taco meat filling I ate for years before I became a vegan last year. Thanks for a tasty and healthy dish. I made this, however it never got crispy. It just seems like it was more dried out, maybe I did something wrong. I made this for a get together, and everyone loved it! I have a pumpkin chili recipe that I make, and thought about putting this quinoa meat in it. I will let you know how it turns out! Great recipe! We usually do tacos fajita style with a mix of black beans, peppers and onions, but the other day I was craving a more traditional taco and this totally hit the spot.
Thank you for this great recipe. I made tacos and I thought I would have some for a few meals. But this will not happen as my husband ate some and loved this. I am thinking of using this in a Shepard pie. Amazing recipe! Marvelous, intense flavors! This deserves a lifetime achievement award. Saving us from the texture protein taco blues. Thank you for changing my menu.
I am currently, as in right now as I type this okay maybe not simultaneously , stuffing my face full of quinoa taco deliciousness. White corn gorillas, spinach, black beans, low fat greek yogurt, a sprinkling a cheese and salsa? This wonderful recipe is definitely going in my regular rotation.
Thank you for rescuing me from middle of the week menu blahness. This worked like a charm! I made this earlier this week and am right now making it again because it is so good! I used it to make burritos and while I was waiting for it to reheat I may or may not have eaten it with a spoon from the container….. I have made it several times. I usually double the nutritional yeast — it love the flavor it adds. Hey, Just made these last night…I have picky eating kids…and they loved it so did I!
Your site has been my go to since we have gone Vegan. Keep posting these amazing recipes! Even without the nutritional yeast, this tasted so freaking good! I did add a bit extra salt to boost the flavor. Will definitely make this again soon! My husband just made these last night for me. They were awesome! This was so so good.
Thank you for recipes that never disappoint. Makes eating plant based meals so much easier in my omnivorous household. This was dank. The first go, I was like hell ya. Second time I did your method but instead of veg broth I used the lentil chorizo ingredients from kenji Lopez vegan experience serious eats … dude… like what? This is foreal.. I just want to see how people thinl it tastes.
I dig this site. I made this for burritos with refried beans and Mexican rice on whole wheat tortillas. It was fantastic. This recipe definitely surpassed my expectations!!! I made it exactly how directed and even my carnivore husband loved it!! I made this recipe last night and it was phenomenal.
The quinoa left me feeling more satiated than beef, and with the help of the vegetable broth and the grapeseed oil, the spices were better absorbed. Thank you very much. Great flavor, great texture.. My husband tried a bite and loved it too! Next time I make tacos or tostadas this is definitely my go to filling! I found this on Yummly and tried it last night. Oh my gosh, so much flavor! We put it in spinach tortillas with lettuce and other toppings and they were outstanding. I think my meat-loving year-old son would even like this!
I will make a larger batch next time. I found and tried this recipe yesterday and have to admit that I absolutely loved it. The recipe made Taco Tuesday even more enjoyable than usual. Just made this tonight and it is my new favorite vegan meal! Thank you so much for the recipe!! I made this last night and absolutely loved it! It was crisp with loads of robust flavor. The leftovers went into a taco salad for lunch today. I made these today and I absolutely love them.
I was more surprised that my 2 and 7 year old enjoyed them. This taco filling is really good! Well done! Hi there!
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Do you add hot sauce to your tacos? If so, is it store bought or do you make your own? I would love to try some vegan soft tacos, and I like mine spicy. This looks awesome! I eat a lot of Mexican food and love Quinoa. What does the nutritional yeast add to this recipe? Is there a substitute for this ingredient or can it be left out? I have tried and just cannot handle it. I made this taco filling for a dinner party on the patio last night.
I had yellow and blue corn crispy shells to choose from and let them build their own in the kitchen with shredded lettuce, chunky salsa, vegan bean dip, and garden grown diced tomatoes for toppings. Chilled soup and whipped cauliflower on the side. I just made them for dinner and they even got a thumbs up from a non vegan. I was searching for a vegan alternative to ground meat and have tried the various vegan meat alternative brands of crumbles.
They are all good, but I absolutely love this recipe! I love the plant protein of the quinoa as opposed to some of the chemicals that can be found in the meat-alternative crumbles. Moreover, quinoa gives you more bang for your buck! Thank you so much for sharing this recipe! I am hooked! So delicious!!
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Thanks again for yet another superb recipe. This is an awesome recipe, Dana! I made this quinoa and put it in soft tacos with fajita veggies, avocado, shredded lettuce, and some hot sauce and it was a hit! I think my thirteen year old brother ate six full tacos. Thanks for yet another stellar recipe! Not bad…. I will most definitely be making this again. I forgot to mention how simple and not many ingredients which I had almost everything already on hand. Hola Dana! I stumbled across your page because my very close friend has become a deeply passionate vegan, and now we are currently throwing a Vegan event in Melbourne this year.
During our work sessions we take turns cooking. I became confident and attempted the quinoa meat tacos. Again — WOW…just wow! I come from a South American family and our whole lives have been revolved around our love for food, and of course our meals were never meatless. This is a concrete concept that goes back many generations. Last night, I decided to serve up the quinoa tacos to my meat devoted family. Nervous of a backlash — I was ready for the meat demands, however I received the polar opposite reaction.
My father who has never eaten a dinner dish that did not contain some form of animal with it — licked the plate clean and went for seconds. To be able to cook such a delicious meatless meal for my south american family with rave reviews — is unheard of. We cannot get enough!! Anna x. But I had to just pop in here and tell you that I adore your cookbook. I adore all your recipes. I had mine on romaine leaves with tomato, avocado, and a chipotle cashew creme sauce. Nom nom. I forgot to add the salsa and just used it as a topping on the taco salads we had.
It seemed to turn out just fine without the salsa baked in. So unbelievably good!!! This is delicious. This recipe is so delicious! I have several ideas on how to use it, but I was wondering if it is possible to make a big batch and freeze it? If so, how long can it be frozen for? Thank you for all the great recipes you share! So so good! I could eat the whole pan. The whole family loved it! I ate it cold over a salad the next day which was equally as delicious! Made this tonight and followed the recipe exactly. The only change I had to make was to the cooking instructions — had to crank up the oven to and cooked it for about 45 minutes to get it very crispy.
Served it in taco bowls over lettuce and topped it with beans, pico de gallo and my cashew sour cream. A great recipe that can be used to create so many yummy dishes. Absolute 5 stars! This was amazing!! Even my non-vegan husband and two youngest kids gobbled this up without hesitation!
Will definitely double up the recipe next time so we have leftovers!!! Any suggestions on how long I should bake the quinoa for less of a crunch? Not sure which way I should go. My husband even had an extra helping, and he was dubious about a meatless taco. Definitely will be making this again. We had frozen quinoa and kale mix from Costco — so that cut down on cooking time — just had to microwave that before mixing everything together. Served on corn tortillas with tomato, guacamole, sliced jalapeno, and shredded carrot.
I paired this with tostadas, white corn, and avocado. It was so filling and flavorful. Your recipes have helped me out so much since going vegan. Even the rest of my family tries the recipes out and says I should cook for them too! Thank you so much:. I have never thought to make then bake grains but I love this idea! And especially for a different taco meat! I made this recipe last night and it was deee-licious! Hi there, been recently trying out your recipes and my wife and I love them! Question: What does the yeast do and is it necessary for the recipe?
This recipe is absolutely fantastic! The only difference was that I used home made salsa. I had a house full of family over watching a game. I made tostadas instead of tacos using iceberg lettuce, tomatoes, onions, and avocados. They were a big hit, everyone kept coming back for more. A great dinner or lunch easy to prepare once you have the quinoa already made. Excellent for those hot summer days when you want something that tastes great and is simple to make. We are vegans by the way, and this is the best tasting ground beef substitute that I have found.
I highly recommend it. Great idea, Dana! Do you think that would work well in addition to the quinoa as taco stuffing? Just made some of this for dinner and absolutely loved it! I served it on tostadas basially just flour tortillas toasted up in the oven a bit with a cilantro-lime-Greek yogurt sauce and some mango salsa with mangoes brought back home from India. I made these last week and they were amazing and super easy to make! I ended up using a mango salasa and balanced the sweetness with a healthy addition of Adobe pepper!
We used the left over quinoa meat for nachos the day after! Made this for dinner tonight and I cannot believe how much of a familiar meat taste it had. Almost completely identical and the texture was perfect! Thanks for the delicious recipe! I made this last night, and it was good! The flavors were very nice. I made it exactly as the recipe stated. I used parchment paper and took it out of the oven when it was chewy crunchy but not crispy crunchy.
I liked it a lot. Might be better suited as a Taco bowl since it its hard to keep it contained once you start biting into the taco shell, but that sort of comes with the territory when eating tacos. A quinoa taco just means you have to keep your head a little bit closer to your plate when chowing down :.
I tried this last night and it was SO good! My husband said it tasted like fast food, which is a total compliment from a quinoa hater.
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We put them in tacos, but today I had leftovers with tator tots, salsa, lettuce, and avocado. They might have looked like trashy tot-chos but it was delicious! I made it, I loved it! Even better-the hubs liked it! I made this for dinner last night, and I was very impressed. My husband, who is typically skeptical of quinoa, was suspicious at first, but ended up eating 4 tacos, so I think it is safe to say he liked it.
I followed the instructions exactly, and served them in crunchy taco shells with sliced avocado and salsa. I will definitely be making this all summer long! Thank you so much for the genius idea. I would never have thought to use quinoa in this way, but it makes so much sense. I made this recipe last night following the recipe directions exactly.
It came out sooo good! Instead of making tacos with it I used it for homemade nachos. Thank goodness there were leftovers. Another wonderful recipe Dana, you are amazing at what you do and I thank you for these animal product free recipes. She cannot wait to start her way through the book making all the wonderful recipes in there. The pictures that accompanied the recipes were beautiful!
I will be purchasing this for myself very soon too. I served it in crunchy shells with a corn and avocado salad. I think next time I may even skip the crisping step as we like our tacos saucy. Thanks for the addition to my veggie taco repertoire! Do you know if this will stay decently crispy in a crock pot? I want to bring some to a potluck, but am wondering how to keep it warm and a crock pot seems the best way. I made this last night. I used homemade salsa and water instead of vegetable broth.
It was SO delicious! Thank you for the idea. This was so good! Five stars! Checks all the boxes in regards to my food allergies. Your recipes make me feel like I have no food limitations! Keep up the amazing work. Your talent is appreciated. Hubby is a vegetarian who loved tacos in a past life. We season quinoa while its boiling with paprika, chili powder, cumin and coriander. Then reseason, once cooked, with above spices. Then add green onion, Nooch nutritional yeast cooked shallots and bell pepper. Top with all your favorites! Made this with my own home made salsa recipe and it is do DIE for!
Amazing texture and recipe! Thank you Dana!! Made this for dinner tonight. The only thing I did differently was add juice of half a small lime along with the spices. Ate on tortillas with tomato, lettuce, and avocado. It was really delicious and super easy to make! This is going to be my permanent new taco recipe :D. I made this ahead of time exactly as directed by the recipe. I then reheated it microwave at dinnertime. Made taco with corn tortilla, this amazing quinoa filling, simmered canned black beans, feta cheese for my non-vegan sister, pickled red onions, peach salsa, and avocado.
Classic margaritas on the side. Best taco night ever! Where can I buy it? Also, what is the purpose of the nutritional yeast? Is it essential to the recipe or can it be omitted? I saw this photo on an Instagram account…headed straight over to your site for the recipe. I made it for dinner last night and husband requested a repeat tonight! Need I say more?
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Question: Does quinoa freeze well? I have frozen cooked quinoa before and it freezes great! Made this last night. It is awesome! I would highly recommend. I made this and it is delicious. Could anybody help me figure out the difference between vegetable stock and vegetable broth? This was absolutely delicious, pre and post baked. Made this recipe tonight. Another winner. I used it on a salad. Will use the rest tomorrow on Taco Thursday. Also, I forgot to toast the quinoa. Still awesome. Next time! I find Pacific broths tasteless. I use Herbamare with water. Instead of tossing, I always rinse everything well tips of carrots, ends of unpeeled onions, those tiny bits leftover from herbs, the teensy garlic cloves nobody wants to peel, asparagus ends , throw them in a bag, unpeeled, roots and all and stick in freezer.
Once a month, I dump them all into a stock pot, water to cover by a few inches, peppercorns, any other wilting vegetables I have leftover, a bay leaf and simmer away for an hour or so. I even add leftover tomatoes. No cruciferous veg or potatoes, however. Add salt, pepper and a dash of some apple cider vinegar, after straining, and repackage for freezer.
While this was baking I ate some of the prepared ground beef tacos— these were done much quicker than the quinoa imitation. I decided the last taco I would eat would be the quinoa one-omg I wish I had waited and not eaten any of the beef tacos because this was seriously so delicious I wished I had more space in my tummy to eat 2 more tacos.
Would highly recommend to anyone!! All in all, I have been super pleased by all the May recipes I received in my inbox!! I was SUCH a picky eater as a kid. The tricolored quinoa looks gorgeous in each taco shell! I bet it smelled amazing in your kitchen after taking it out from the oven! I am so ready to make this! I always love seeing food on a vibrant 1 color background becuase it looks much more appetizing and cool! I would pay money to get these recipes in a recipe box so I can create meal plans and grocery lists.
Excited to try for taco night instead of our usual Beyond Meat mixture. I find it hard to find a really good- quinoa. Any suggestions on brands of quinoa would be fantastic! Be sure to rinse thoroughly in cold water before using otherwise it can be a little bitter. I wonder if your oven recipie comes out too crunchy like other one did for me??
How crunchy it is depends on how long you bake it! If it was too crunchy for you, simply reduce the baking time. Wow, how creative! I never would have thought of that as a taco filling and the pics look really nice too! Again, just a suggestion here. Great recipe and I am definitely going to make it. Many thanks Heather. This is absolutely brilliant! As a fellow healthy food blogger, I appreciate your creativity in the kitchen and cannot wait to make this!
What an amazing recipe!!!! Genious recipe!!! By the way your book arrived today!!! I absolutely love it!!! Have seen only a third of it and already I want to make each and every recipe!!! Congratulations Dana!!! I hated the way meat and cheese sandwiches tasted after sitting in my lunch box all morning.
I MUST try this immediately!!!! Definitely making this when I get home and making a nummy taco salad! This looks SO good! These look perfect! And, I was just like you as a kid…picky beyond picky. Basically unless it was white and made of gluten, I was out lol. So glad times have changed! Looks like it would be great as is for me or mixed with ground turkey for the non-vegans. This is such a great idea — my husband and I make veggie tacos all the time.