For an easy, adaptable, vegan and vegetarian taco option, I like to make these quinoa tacos. I use my rice cooker to make the quinoa for a mostly hands-off meal. All that’s left is to warm up some tortillas, chop up any taco fillings, and dinner is ready!
Pantry staple vegan meal
I usually have all of the ingredients in the pantry for this meal. I keep quinoa stocked, a full spice rack, and usually a pack of corn tortillas in the fridge or freezer. I also store masa in the pantry to make fresh corn tortillas if I’m out of pre-made ones.
Quinoa filling
This quinoa filling works great as the base for tacos, but the leftovers can make other meals. I use this to make an easy taco bowl, add corn or black beans for a heartier filling, or serve as a side for a different meal.
I recommend cooking your quinoa in your rice cooker because it’s one less thing to have to pay attention to in the house. A few years ago, I finally bought this Zojirushi rice cooker and it’s been life changing! It takes the guess work out of wondering if rice or quinoa is fully cooked. It makes rice beautifully fluffy, steams vegetables, and was really happy when I learned it also cooks quinoa on the “Quick” setting. The model I’m listing is a great size for families but the smaller model might work better for smaller households. Cooking your quinoa on the stove works fine too!
With this recipe, add all of the liquid and spices before you start to cook. This helps the flavors to get soaked up by the quinoa.
Prepare taco ingredients
Cooking quinoa in the rice cooker takes about 30 minutes. While it’s cooking, chop your bell pepper and onion for sautéing on the cooktop. You can also chop any additional taco toppings you’re planning to add to your tacos.
This is also the time to start warming your tortillas. I heat up my corn tortillas on a Lodge Cast Iron Griddle and store them in my tortilla warmer until I’m ready to assemble my tacos.
Taco toppings
The quinoa filling is great, but what really makes these tacos is the topping options! This quinoa filling pairs well with any of your favorite taco toppings. Here’s what I usually pair with these tacos:
- sautéed onions
- sautéed bell peppers
- avocado or guacamole
- diced red onions
- chopped cilantro
- shredded lettuce
- squeeze of lime juice
- and of course my homemade red salsa recipe
Let me know if you try these easy vegan quinoa tacos!
Vegan Quinoa Rice Cooker Tacos
Equipment
- Rice cooker
Ingredients
- 2 cups quinoa use measurement cup that comes with rice cooker, or equals 1.5 regular cups
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground comino or cumin
- 1/4 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1/4 onion, sliced
- 8 corn tortillas
- 1 lime
Instructions
- Add rinsed quinoa to rice cooker. Add water to the 2 cup line in the rice cooker, or if using the cooktop add 3 cups of water.
- Add onion powder, garlic powder, ground comino, chili powder, salt, and pepper to rice cooker and stir.
- Start the rice cooker, using the "Quick" settings.
- While quinoa is cooking, heat a pan to medium. Add 2 tbsp of olive oil.
- While pan is heating, slice red bell pepper and onion.
- Add sliced bell peppers and onion to hot pan. Sauté for 5-10 minutes. Set aside.
- Heat corn tortillas on the cooktop. Set aside and wrap in a kitchen towel to keep warm.
- When quinoa is done cooking, taste and add additional seasonings if needed. Add sautéed bell peppers and onions to quinoa and mix.
- Assemble tacos. Add a scoop of the quinoa to the corn tortilla. Add additional taco toppings such as avocado, salsa, cilantro, crema, lettuce, diced tomatoes. Add a squeeze of lime juice to finish it off.
- Store any extra quinoa filling in the fridge for another meal.
