This Vegetarian Quinoa Taco Meat Tostadas recipe is a quick and simple meat-free weeknight main entree. The quinoa taco meat is a healthy substitute for crumbled beef and a must-try for any vegetarian!
I so wish I could take credit for inventing the amazing thing that is quinoa taco meat. It’s smokey, slightly spicy, a complete protein, and even looks like taco meat from afar! But alas, I came across it on Pinterest way back when and it seems to have become most popular through Minimalist Baker. I’ve toyed with even adding it to VV since it’s already done so well in places but this is one of those recipes that I make weekly for dinner (and use the leftovers in quesadillas for lunch) so it seemed so silly to hide this recipe from you. Also, after making it so many times on the regular, I’ve tweaked the recipe here and there and have come up with what I consider the best version. My secret ingredient is smoked paprika for a smoky (almost meat-y) flavor.
Make sure you use white quinoa for this recipe as I find tri-colored quinoa to be a bit temperamental because, for me, it doesn’t always seem to cook evenly. I’ve kept the topping servings general below as the amount needed is all going to depend on how many of the toppings you serve and how much toppings people like to use. I’d recommend planning for about 1 cup of toppings per person (per every 2 tostadas).
I do think the quinoa taco meat is even better the next day. To store, place in a sealed container and keep in the fridge. When ready to enjoy, either warm in the oven or in a skillet on the stove-top – either work great!
Vegetarian Quinoa Taco Meat Tostadas recipe below:
- ½ package of Tostadas (about 10)
- 2 cups salted water
- 1 cup white quinoa, rinsed well
- ½ cup chunky tomato-based salsa
- 1 Tbsp nutritional yeast, optional (I've made it with when I have it on hand and without when I don't and it always turns out delicious)
- 1 Tbsp olive oil
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Dash of salt and pepper
- 1 yellow bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- ½ cup frozen corn
- 1 red onion, cut into large chunks
- 1 Tbsp olive oil
- Dash of salt / pepper
- Sour cream (omit if wanting to keep vegan)
- Sliced avocado
- Sliced tomatoes
- Pickled jalapenos
- Lime juice
- Hot sauce
- Bring 2 cups of salted water to a boil in a medium saucepan. Once boiling, add quinoa and reduce to a simmer. Cover and let simmer for 15 minutes. Remove from heat and let sit, covered for an additional 10 minutes or until most of the liquid is absorbed.
- Meanwhile, preheat oven to 375 degrees and line a baking sheet with parchment paper. In a mixing bowl, combine ½ cup salsa, nutritional yeast (if using), olive oil, cumin, chili powder, paprika, oregano, and a dash of salt and pepper.
- Once the quinoa has sat, fluff with a fork and transfer to mixing bowl. Fold until the quinoa is completed coated with the salsa mixture and transfer to prepared baking sheet. Spread out into an level layer on the baking sheet to ensure even baking.
- Bake for 25 to 35 minutes (time varies so much because different salsas will have different amounts of water content), stirring halfway through, or until most of the quinoa has browned.
- Remove from heat and serve warm.
- Meanwhile, heat 1 Tbsp olive oil in a medium skillet over medium-high heat. Add in bell pepper, onion strips, corn, and a dash of salt and saute until slightly softened, about 7 to 10 minutes (I like mine still slightly crunchy but saute for longer if you prefer them softer).
- To serve: Top tostadas with quinoa taco meat, sauteed vegetables, and any toppings from the list above you'd prefer.