Recipe details
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Mexican Tacos with Quinoa
45min
4 servings
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These vibrant Mexican Tacos with Quinoa Salad combine traditional taco flavors with a nutritious twist. Seasoned meat is served in warm tortillas alongside a colorful quinoa salad featuring sweet corn, crisp bell peppers, and fresh herbs. The hearty quinoa salad adds a healthy dimension to the classic taco experience, creating a balanced meal that's both satisfying and nourishing. Perfect for casual entertaining or family dinners, this dish offers the perfect blend of authentic Mexican flavors and modern, health-conscious ingredients.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
9 g
6 g
Allergen Content
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Ingredients
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Steps
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Cook the Quinoa
Rinse quinoa under cold water. In a medium saucepan, combine quinoa with vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.
Fluff and Cool Quinoa
Remove quinoa from heat, fluff with a fork, and let cool for 10 minutes.
Prepare the Vegetables
Dice bell peppers and red onion. Set aside half the red onion for serving with tacos.
Mince the Garlic
Peel and mince garlic cloves.
Cook the Beef
In a large skillet over medium-high heat, cook ground beef until browned, breaking it into small pieces as it cooks.
Season the Beef
Add taco seasoning and 1/4 cup water to the beef. Simmer for 3-4 minutes until liquid is absorbed. Remove from heat.
Make the Quinoa Salad
In a large bowl, combine cooled quinoa, diced bell peppers, half the diced red onion, and corn kernels.
Prepare the Dressing
In a small bowl, whisk together 2 tablespoons olive oil, juice of one lime, minced garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Dress the Quinoa Salad
Pour the dressing over the quinoa mixture and toss to combine.
Add Cilantro to Salad
Chop half the cilantro and fold into the quinoa salad.
Warm the Tortillas
Heat a dry skillet over medium heat. Warm tortillas for about 30 seconds per side until pliable.
Prepare the Avocado
Slice the avocado.
Prepare Lime Wedges
Cut the remaining lime into wedges.
Chop Remaining Cilantro
Roughly chop the remaining cilantro.
Assemble the Tacos
Place a spoonful of seasoned beef on each warm tortilla.
Add Toppings
Top each taco with reserved diced red onion, sliced avocado, and chopped cilantro.
Drizzle with Olive Oil
Lightly drizzle the assembled tacos with remaining olive oil.
Season
Season tacos with remaining salt and pepper.
Serve
Serve tacos with quinoa salad on the side and lime wedges for squeezing.
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