Key Takeaways:
- Quick and Easy Meal: These Vegan Quinoa Tacos with Cilantro Lime Creme are ready in just 30 minutes, making them a perfect option for lunch, dinner, or a snack.
- Packed with Nutrients: Quinoa is a gluten-free superfood that provides complete protein, fiber, iron, and B vitamins—ideal for maintaining energy and promoting brain health.
- Customizable: You can tailor the tacos to your preferences by using different tortillas (soft flour, corn, or crunchy) and choosing your favorite salsa and toppings.
- SIS Tip: Save time by using precooked quinoa, store-bought taco seasoning, and pre-chopped onions to make the recipe even quicker.
- Perfect for Vegan and Gluten-Free Diets: This recipe is not only vegan but also gluten-free, making it suitable for various dietary needs.
- Great for Meal Prep or Taco Buffets: Prepare the taco components in advance or set up a taco buffet for a fun and interactive meal experience.
Meet my new favorite: Vegan Quinoa Tacos with Vegan Cilantro Lime Creme. Perfect for lunch, dinner, or as a snack, it’s an easy, delicious, and plant-based vegan taco recipe that takes only 30 minutes to make. It’s a surefire way to get your daily dosage of vitamins and minerals while still satisfying your taste buds. Also, try my Street Tacos with Crispy Fish.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
SIS - Simple is Smart Tip:
If you are short on time you can cut your prep time by doing the following four things:
- You don’t have to presoak the cashews if you have a powerful blender.
- Purchase precooked quinoa.
- Finely dice a red onion and use it instead of the pickled sliced red onions.
- Use an envelope or 2 Tbsp of purchased Taco Seasoning instead of making your own.
Neuroscience Nutrition Nugget:
Quinoa is a superfood that has gained immense popularity in recent years, and for good reason. It is packed with complex carbohydrates and fiber, which are essential for maintaining stable blood sugar levels and providing the brain with the glucose it needs to function optimally. Additionally, quinoa is a rich source of iron, which helps keep the blood oxygenated and promotes overall health. It also contains B vitamins, which are essential for balancing mood and protecting blood vessels.
One of the most significant benefits of quinoa is that it is gluten-free, making it an excellent food option for those with gluten sensitivities or celiac disease. It is also a complete protein, which contains all nine essential amino acids the body needs to build and repair tissues. This makes it an ideal food choice for vegetarians and vegans who may struggle to get enough protein in their diet.
Ingredients for Quinoa Tacos with Cilantro Lime Creme
- Tortillas: You can use your favorite tortilla; soft flour or corn, or crunch corn tortillas.
- Quinoa: I have instructions for using both uncooked or precooked quinoa
- Vegetable Broth: if you are using uncooked quinoa. I think quinoa is more flavorful if it’s cooked in vegetable broth.
- Taco Seasoning: Use my DIY Taco Seasoning or purchase an envelope of Taco Seasoning.
- Scallions: Slice the scallions into small rounds.
- Vegan Cilantro Lime Creme: click here for the recipe and how to make the Creme.
- Salsa: use your favorite purchased salsa or click here for my salsa recipe.
- Pickled Red Onions: For a quick and easy recipe click here.
- Red Sweet Pepper Slaw: the recipe has simple and quick steps for the pepper slaw.
- Limes: Juice one lime for the recipe and use for the garnish.
- Lettuce: I used red baby butter lettuce.
Step by Step Instructions for Quinoa Tacos
- Make the Vegan Cilantro-Lime Creme ahead of time and refrigerate until ready to serve. To make the Cilantro-Lime Creme blend, raw cashews, water, cilantro, roasted garlic, salt, nutritional yeast, and lime juice.
- Make the Easy Red Pickled Onions the day before or at least 1 hour before making the tacos.
- The Quinoa is toasted, rinsed, and then cooked for simple step-by-step instructions on How to Cook fluffy, perfect Quinoa every time.
- While the Quinoa is cooking, make the sweet red pepper slaw. Thinly slice the peppers and toss them with a tablespoon of lime juice and a pinch of salt. Set aside.
- Melt the coconut oil in a frying pan on medium heat.
- Add the cooked Quinoa and DIY Taco Seasonings. If you don’t have DIY taco seasoning, add (2 tsp Cumin, 2 tsp Chilli powder, 2 tsp paprika, 1 tsp garlic powder, and 2 tsp umami powder).
- Cook for about 5 minutes or until the bottom is slightly crispy.
- Add the remaining lime juice(about 2 Tbsp.), sliced scallions, and optional green dragon sauce. Mix and cook for another minute.
- Heat the tortillas in a hot skillet until lightly browned. Don’t overcook them; they will break when you try to stuff them.
- Set out the Cilantro Lime Creme, red onion pickles, slices of avocado, pepper slaw, lettuce, and a jar of the Best Homemade Salsa.
- Assemble the Tacos: Add the Quinoa to the warmed taco and top it with the toppings. Serve immediately.
- Alternate, Set up a Taco Buffet and let everyone make their own Quinoa Tacos with Cilantro Lime Creme.
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FAQ:
Q: Can I use a different type of protein instead of quinoa?
A: Yes! While quinoa is a great plant-based protein, you can swap it with lentils, black beans, or even tofu for a different texture or flavor.
Q: What can I use if I don’t have a powerful blender for the Cilantro Lime Creme?
A: If you don’t have a high-speed blender, consider soaking the cashews for 2-4 hours before blending, or use a store-bought vegan sour cream alternative for a quicker option.
Q: Is there a way to make the tacos spicier?
A: Absolutely! You can add spicy toppings like jalapeños, hot sauce, or chili flakes to your tacos to give them an extra kick.
Q: Can I prep the components of these tacos ahead of time?
A: Yes! You can make the quinoa, pickled onions, pepper slaw, and Cilantro Lime Creme in advance. Store them in airtight containers in the fridge to save time on taco night.
Q: Can I use regular tortillas instead of corn tortillas?
A: Yes, you can use flour tortillas or any type of tortilla you prefer. Just be mindful that corn tortillas add a nice crunch, while flour tortillas are softer.
Q: How long will the leftover Cilantro Lime Creme last?
A: The Cilantro Lime Creme should keep in the refrigerator for about 3-5 days. Just be sure to store it in an airtight container to maintain freshness.
Quinoa Tacos with Vegan Cilantro Lime Creme
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
- 1 cup quinoa (red, black, or white)
- 1¾ cup Vegetable Stock
- 2 tbsp coconut oil
- 2 tbsp DIY Taco Seasonig
- 2 scallions
- 1 recipe Cilantro Lime Vegan Creme
- 1 recipe Easy Pickled Red Onions
- 1 cup Half red and half orange peppers
- 2 limes - juice one lime and cut the other lime into wedges for garnish. Use 1 Tbsp lime juice for the red peppers, and the rest for the quinoa.
- Siracha or Green Dragon Sauce
- 1 pint Best Homemade Jarred Salsa
- 2 cups Spring Mix Lettuce
- 12 Tacos Corn or Flour
Instructions
- Make the Cilantro-Lime Creme ahead of time and refrigerate until ready to serve.
- Make the red pickled onions the day before or at least 1 hour before making the tacos.
- The Quinoa is toasted, rinsed, and then cooked. For simple step-by-step instructions on how to cook fluffy, perfect quinoa every time
- While the quinoa is cooking, thinly slice the peppers and toss them with a tablespoon of lime juice and a pinch of salt. Set aside.
- Melt the coconut oil in a frying pan on medium heat.
- Add the cooked quinoa and DIY Taco Seasonings. If you don't have DIY taco seasoning, you can add (2 tsp Cumin, 2 tsp Chilli powder, 2 tsp paprika, 1 tsp garlic powder, and 2 tsp umami powder)
- Cook for about 5 minutes or until the bottom is slightly crispy.
- Add the rest of the lime juice(about 2 Tbsp.), sliced scallions, and optional green dragon sauce. Mix and cook for another minute.
- Heat the tortillas in a hot skillet until lightly browned. Don't overcook or they will break when you try to stuff them.
- Set out the Cilantro Lime Creme, red onion pickles, slices of avocado, pepper slaw, lettuce, and a jar of the Best Homemade Salsa.
- Assemble the Tacos: Add the quinoa to the warmed taco and top with the toppings,. Serve immediately.
- Alternate, Set up a Taco Buffet and let everyone make their own Quinoa Tacos with Cilantro Lime Creme.
