My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
These Toasted Quinoa Taco Boats are fluffy, creamy and crunchy all at the same time. Special cooking technique brings out the intoxicating nutty aroma of quinoa that you will love! 
Couldn’t get healthier than that, right? It’s pretty much a modified salad…sort of…If you’re like me and roast a bunch of vegetables for the week…and then make a big batch of quinoa and mix it with kale or spinach to jazz up your meals during the week, then you’ll love this creation!
These Toasted Quinoa Taco Boats are also great as an appetizer while your guests are waiting…or a great and healthy app to bring over to a summer potluck or a holiday gathering. Can’t go wrong!
Did you know that quinoa is not a grain? It is actually a seed. This is why quinoa is gluten-free. It is fluffy, creamy and crunchy all at the same time. Oh and it’s so nutty! Let me share a special cooking technique with you that will bring the nutty flavor of quinoa…
First, you’ll have to rinse quinoa under cold water for about 1 minute. Then heat up a pot. Make sure the pot is hot – very important! Add quinoa (just quinoa, no water yet!) and start stirring. You’re essentially toasting quinoa. Continue for 5 minutes straight. As the moisture evaporates and quinoa gets toasted, it will start sticking a bit to your pot – don’t worry! Just keep stirring. As you stir, smell it – the nutty flavor will be so intoxicating! I absolutely love this technique!
After 5 minutes, add water to the pot, completely covering quinoa plus extra 1/2 inches. Once it starts to boil, cover and simmer for 10 to 15 mins until all water is absorbed. You will be left with fluffy and nutty quinoa!
If you make this Toasted Quinoa Taco Boats recipe, let me know! Leave a comment, rate it and don’t forget to hashtag #simplefitvegan on Instagram!
Clean and lean tacos you can feel good about!
- 1/2 cup of quinoa
- 1/2 tomato chopped
- 1/2 cucumber chopped
- 5 to 6 olives
- salt and pepper to taste
- lettuce
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Rinse quinoa with cold water. Transfer to a small pot over medium heat. Toast quinoa for 5 minutes. This will bring out the nutty flavor of quinoa. Make sure to stir continuously to prevent quinoa from burning.
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Once quinoa is toasted after 5 mins, add water to the pot completely covering quinoa plus extra 1/2 inches. Bring to boil, then cover with a lid and simmer for 10-15 mins or until water is fully absorbed.
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Mix the rest of the ingredients together and place over lettuce leaves. Optional: top with olive oil or vinegar.
Nutritional Information: 4 tacos Calories: 210 Fat: 5.2 g Saturated fat: 0.7 g Carbohydrates: 35.3 g Dietary Fiber: 4.8 g Sugar: 3.3 g Sodium: 199 mg Protein: 7.4 g
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My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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