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Red Quinoa Taco Meat (Gluten-free)

Total Time 30 mins
Servings 2 servings


  • 1 cup red quinoa
  • 2 cups water
  • 1 Tbsp. olive oil
  • 1 onion chopped
  • 1 red pepper chopped
  • 1/2 jalapeno de-seeded and chopped very small or minced
  • 2 cloves garlic minced
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon dried coriander
  • 1/2 tsp. oregano
  • 2-3 Tbsp. tomato paste
  • water as needed
  • salt to taste


  • Rinse dry quinoa under water well for one minute. This helps remove any bitter taste.
  • Bring water and quinoa to a boil. Cover, reduce heat and simmer for 10-20 minutes until all water is absorbed. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
  • While quinoa is cooking, heat oil in a big frying pan on high. Add chopped onion, pepper and jalepeno and turn heat down to medium-low and simmer until slightely softened, 3-5 minutes, then add garlic, stir and saute again for another 2-3 minutes.
  • Add dried cumin, paprika, coriander and oregano, stir and simmer for 30 seconds.
  • Add tomato paste, stir and simmer again.
  • Add the finished quinoa and a few tablespoons of water if it starts burning.
  • Simmer until everything is well combined and the flavors have meshed, about 3-4 minutes
  • Serve in tacos, burritos, on top of nachos on salads or eat alone, the possibilities are endless!