Quinoa Tacos

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Quinoa Tacos
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Although quinoa is typically used as a grain, it is actually a seed native to South America. It is high in protein and can be used as an alternative to rice.

Yields: Makes 12


4 cups water

Pinch of salt

2 cups quinoa, rinsed and drained

3 cups cooked or canned black beans, rinsed and drained

2 garlic cloves, minced or pressed

12 small or 6 large whole wheat tortillas

2 cups Low-Fat Guacamole

3 T chopped fresh cilantro

5 cups chopped romaine lettuce

1 cup salsa, Colorful Corn Salsa or Mango Salsa


Bring the water and salt to a boil in a medium saucepan. Add the quinoa, cover, lower the heat to medium-low, and cook for 20 minutes. Remove from the heat and set aside.

Pre-heat a shallow pan over medium heat and cook the garlic for a couple of minutes. Add the beans and warm for 5 minutes.

If desired, warm the tortillas, one at a time, in a dry skillet over medium heat. Alternatively, warm the tortillas in a microwave.

Fill the tortillas with the quinoa, beans, guacamole, and cilantro. Top with the lettuce and salsa and serve.

PER SERVING: 358 calories; 7.5 g fat; 1.4 g saturated fat; 18.8% calories from fat; 0 mg cholesterol; 13 g protein; 61.1 g carbohydrate; 4.5 g sugar; 10 g fiber; 1188 mg sodium; 133 mg calcium; 5.9 mg iron; 8.6 mg vitamin C; 791 mcg beta-carotene; 1.3 mg vitamin E

Additional Tips

Use Quinoa Taco filling in taco shells, over corn chips or in burritos. Substitute Calabacitas for the romaine lettuce.

Tips: Add salsa or jalapeƱos to the cooking quinoa for a Mexican flair.