Spicy Quinoa Tacos


Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with avocado slices, cilantro, and a squeeze of lime.

  • 6Servings


        • 1 Tbs. olive oil
        • 1 small onion, diced (1 cup)
        • 1 rib celery, diced (1/2 cup)
        • 1 clove garlic, minced (1 tsp.)
        • 1 Tbs. ground cumin
        • 1 Tbs. chili powder
        • 1/2 tsp. cayenne pepper
        • 1 15-oz. can fire-roasted diced tomatoes
        • 1 15-oz. can diced tomatoes with green chiles
        • 1 cup quinoa, rinsed and drained
        • 2 medium carrots, diced (1 cup)
        • 1 cup low-sodium vegetable broth
        • 1 15-oz. can black beans, rinsed and drained
        • 1 cup fresh or thawed frozen corn kernels
        • 12 6-inch corn tortillas


        Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and sauté 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.

        Nutrition Information

        • Calories: 372
        • Carbohydrate Content: 68 g
        • Fat Content: 7 g
        • Fiber Content: 11 g
        • Protein Content: 13 g
        • Saturated Fat Content: 0.5 g
        • Sodium Content: 449 mg
        • Sugar Content: 8 g