BBQ Quinoa Taco Meat

One of my favourites to go dishes are tacos! There is nothing a good taco can’t fix. For this recipe you will be using quinoa to create that minced meat taco texture that will give any taco the perfect filling! With only 9 ingredients and 25 min you can have the perfect smokey taco meat.

I hope you love this recipe and start filling all your tacos, burritos, enchiladas, and topping your nachos with this flavourful recipe!

This recipe is:


Gluten Free

Dairy Free



Serves: 3 Cups

Prep Time: 10 min

Cooking Time: 25 min


  • 1 Cup dried Quinoa

  • 1/2 Cup Sun Dried Tomatoes

  • 1/2 tsp Chipotle Paste

  • 1 Tbsp Liquid Smoke

  • 1 Tbsp Nutritional Yeast

  • 2 tsp Cumin Powder

  • 1/2 tsp Garlic Powder

  • 1/2 tsp Salt

  • 1/2 tsp Black Pepper

  • 1 Tbsp Olive Oil or Oil from Sun Dried Tomatoes

  • 1 Tbsp Tomato Paste

  • 1 Veggie Stock Cube

  • 3/4 Cup Water


  1. Add quinoa, 3/4 Cups water and the veggie stock cube into a pot and bring to a boil, then reduce to simmer cover pot with a lid and cook for 8 min or until the quinoa has absorbed all water. Remove from heat and let to cool down with the lid still on for 10 min. Once cooled fluff quinoa with a fork.

  2. In the mean time your quinoa is cooking prepare your bbq sauce by mixing the rest of the ingredients into a food processor until smooth.

  3. Once your quinoa has cooled down preheat oven to 190ºC/325ºF and line a baking sheet with parchment paper.

  4. Place quinoa into a large bowl and add bbq mixture and combine with a spatula until quinoa is completely covered by the bbq sauce. Transfer to baking sheet and bake for 25 minutes, flipping the mixture half way.

Notes: Store in fridge for up to 5 days. Reheat on oven or skillet before serving.

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