Easy Taco Quinoa

Easy Taco Quinoa recipe. A quick and simple vegetarian dinner or lunch idea using pantry essential ingredients that the whole family will love.

I am a sucker for quinoa.

After first giving it a try when it was all the rage (when was that... 2010? It seemed so long ago) I have been making it on a regular basis ever since.

If you think quinoa is boring, wait until you try this Easy Taco Quinoa.

What you need to make this Easy Taco Quinoa

This recipe is so easy to make, it is definitely going to become my new go-to meal when the baby arrives.

All you need to make this is:

• oil
• onion
• quinoa
• taco seasoning
• kidney beans
• canned diced tomatoes
• corn
• cheese

That's it!

And okay. I know that I almost always say that this recipe is now my "new favourite" fill in the blank recipe. But this one has everything I could ever need. Beans. Cheese. Taco flavour. That sounds like the recipe for one happy eater.

This probably won't be the quinoa recipe that I make the most often. That one will always be reserved for my Kale, Quinoa and Cranberry Salad. But that's only because it's a side. I will make that for a side with almost everything. This one is the main event.

So whether you are having a new baby soon or your kids are going back to school, I know you can use something quick and easy to whip up for dinner. 

You can bet that this will be on my menu at least twice a month.

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Easy Taco Quinoa

Easy Taco Quinoa recipe. A quick and simple vegetarian dinner or lunch idea using pantry essential ingredients that the whole family will love.

5 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Mexican

Keyword: gluten free, Vegan

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 people

Calories: 212kcal

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• ½ cup quinoa
• 2 tablespoon taco seasoning mix
• 1 cup water
• 1 ¾ cup cooked kidney beans
• 1 (14.5 oz) can diced tomatoes, drained
• ½ cup frozen corn
• ½ cup cheddar cheese, shredded

Instructions

• In a small saucepan, heat the oil. Cook the onions until fragrant, around 2 minutes. Mix in the quinoa and taco seasoning and cook for around 1 minute.
• Add in the water. Cover and simmer for 15 minutes. Mix in the kidney beans, tomatoes and corn. Simmer for an additional 5 minutes, or until the water is absorbed. Mix in the cheese and enjoy.

Notes

1. If you like a more spicy dish, you can add chili powder to your liking.
2. Store in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 212kcal

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