This Quinoa Taco Rice is a delicious one-pot meal that brings together protein-packed quinoa, zesty taco seasonings, and colorful veggies for a satisfying and nourishing dish. If you’re looking for a quick meal that’s packed with Mexican-inspired flavors, you’re going to love this easy quinoa recipe.
Whether you’re feeding picky eaters, planning meal prep for the week, or adding more plant-based sources of protein to your routine, this is the perfect way to shake up taco night.
Bonus? It’s great for Meatless Mondays, but if you want, you can easily customize it by adding ground beef, ground turkey, or even black beans for extra flavor and heartiness.
I actually like to have it as a dip for snacking with crackers or chips.
Quinoa Taco “Rice” Recipe: A Flavorful Twist on Taco Night
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Kitchen Essentials
Ingredients
- 1 Cup Dry Quinoa 2 cups cooked
- 2 Cups Water or vegetable broth, for making quinoa
- 14.5 Ounces Diced Tomatoes 1 can
- 2 Medium Green Bell Peppers diced
- ½ Onion or red onion diced
- 1.5 Ounces Taco Seasoning 1 ½ packets or 3 tablespoons
- Topping: fresh cilantro, Greek yogurt or sour cream, ketchup, squeeze of lime juice, or slices of avocado (optional)
Instructions
- In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Stir in the quinoa, cover, reduce to medium heat, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork.1 Cup Dry Quinoa, 2 Cups Water
- In a large skillet over medium heat, add a splash of olive oil and sauté the onions and bell peppers until softened.2 Medium Green Bell Peppers, ½ Onion
- Add cooked quinoa, diced tomatoes, and taco seasoning. Stir well and cook for another 5–7 minutes until heated through and the quinoa mixture is flavorful.14.5 Ounces Diced Tomatoes, 1.5 Ounces Taco Seasoning
- Serve warm with your favorite toppings like sour cream, fresh cilantro, or a squeeze of lime juice. Add tortilla chips, a side salad, or serve it in crispy tacos or burrito bowls for a complete meal.Topping: fresh cilantro, Greek yogurt or sour cream, ketchup, squeeze of lime juice, or slices of avocado (optional)
Your Own Private Notes
Nutrition
Tasty Variations & Add-Ins
This quinoa taco meat base is incredibly versatile. Try mixing in:
- Black beans, pinto beans, or kidney beans for extra fiber.
- A bit of cayenne pepper or chili powder for more heat.
- A tablespoon of tomato paste or tomato sauce to deepen the flavor.
- Sub in brown rice, jasmine rice, or even white rice if you’re out of quinoa.
You can also turn this into quinoa taco bowls with toppings like homemade pico de gallo, slices of avocado, or your favorite Mexican meals sides. It’s one of those great options for different ways to enjoy a taco-style dinner.
Cooking Tips
- If you prefer to use an instant pot, cook your quinoa using the 1:1.25 ratio (quinoa to liquid) for about 1 minute at high pressure with a natural release.
- Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet or microwave until warmed through.
- Make a double batch and freeze half. It’s one of the best parts of this recipe.
Why You’ll Love This Mexican Quinoa Recipe
This Mexican quinoa bowl is the easy way to pack in healthy fats, complex carbohydrates, and flavor — all in under 30 minutes. With just a few pantry staples from your grocery store and some fresh veggies, you’ll have one of your new favorite and most delicious meals.
Perfect for taco salads, quinoa tacos, or a side for your Spanish rice recipe, it checks all the boxes: filling, flavorful, and fast. It’s also low calorie, and makes use of whole foods, making it a win for your health and your budget.
Serving Suggestions
- Serve it with crispy tacos or burrito bowls
- Add a scoop to taco salads or inside lettuce wraps
- Use as a taco filling with shredded cheese and fresh tomatoes
Sprouted Quinoa vs Regular Quinoa
Sprouted quinoa is regular quinoa that has been soaked and allowed to begin sprouting, a process that enhances its digestibility and increases the availability of nutrients like essential amino acids, vitamins, and minerals. It may also be easier on the stomach for some people and cooks a bit faster than regular quinoa.
The taste is slightly nuttier, and the texture is a bit softer and fluffier. Both types are great sources of plant-based protein and make excellent additions to your quinoa taco bowls or Mexican quinoa recipes. Use them interchangeably in most recipes—just keep in mind that sprouted quinoa might absorb less liquid and require a shorter cooking time.
What Is a Good Substitute for Quinoa?
If you’re out of quinoa or simply looking for a change, there are plenty of nutritious and delicious substitutes. Here are some great options to try:
- Brown rice. Has a similar texture and is rich in complex carbohydrates.
- Farro. Chewy and nutty, it’s high in fiber and perfect for warm bowls or salads.
- Couscous. Quick-cooking and mild-flavored, good in cold or warm dishes.
- Cauliflower rice. A low-carb, low-calorie substitute that works great for picky eaters.
- Bulgur. Fast-cooking with a slightly chewy texture and nutty flavor.
- White rice or jasmine rice. Familiar and comforting, they work especially well in taco bowls or alongside Mexican rice.
You can also use black beans, pinto beans, or kidney beans to bulk up dishes in place of quinoa if you’re going for a more legume-based, plant-based protein option.
How to Freeze Quinoa
Freezing cooked quinoa is a fantastic meal prep tip, especially for busy weeks when you want to throw together a quick and healthy dish like quinoa taco rice or burrito bowls.
Let your cooked quinoa come to room temp before storing. Portion it out. Scoop into 1- or 2-cup servings to make future meals super easy.
Use airtight containers or freezer-safe zip-top bags. Remove as much air as possible to prevent freezer burn. Label with the date and freeze for up to 3 months.
To reheat, thaw overnight in the fridge or warm gently in the microwave or a skillet with a splash of chicken broth or vegetable broth to revive the texture. It’s the perfect way to cut down on cooking time and reduce food waste!
Easy Recipe
This easy recipe is a great way to serve up something fresh and fun on busy weeknights or when you’re craving your favorite foods. Whether you’re using uncooked quinoa, pre-cooked quinoa, or even a rice cooker to simplify things, this dish is bound to be a hit.
A quick and easy side dish.