Spicy quinoa tacos are the best. Who needs meat in tacos when you can fill them with a flavorful combination of quinoa, onion, jalapeno and a few other additions for smokiness and spice? The texture and taste of quinoa allow it to seamlessly take the place of a meat filling. It’s fluffy, creamy, crunchy, nuttiness makes it a great replacement for meat and the use of chili powder, cumin and ancho only makes the product better. For this recipe, red seeds are recommended. It retains more bite than white making it a good choice for a taco filling.
Makes 6 tacos
- 6 taco shells
- 1/2 cup red quinoa, rinsed and drained
- 1 cup chicken, vegetable or beef broth, reduced-sodium
- 1 jalapeno pepper, minced
- 2 tablespoons chopped onion
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon ancho chili powder
- Vegetable oil
- Black pepper
- Chopped cilantro
- Various toppings (chopped lettuce, drained black beans, diced tomato, sliced jalapeno, etc.)
- Bring the broth to a boil over medium-high heat.
- Stir in the quinoa seeds and reduce heat to a simmer.
- Cover and cook for 12-15 minutes or until seeds are tender and all the liquid has absorbed.
- Remove from the heat and leave the seeds covered to steam for 3-5 minutes.
- Fluff with a fork and leave to cool.
- Add about a tablespoon of vegetable oil to a medium skillet over medium heat.
- Sauté the onion for 3-5 minutes or until softened.
- Add the jalapenos. Continue to cook for a few more minutes.
- Toss in the chili powder, cumin, ancho chili powder, salt, and black pepper.
- Add the cooked quinoa and cook while stirring for another minute.
- Stir in the fresh cilantro (use as much as you like).
- Spoon into the taco shells and top the quinoa with whatever you like.