Quinoa “Fried Rice” | Chickpea & Quinoa Salad | Quinoa & Black Bean Tacos [Plant Based]

Quinoa has become exponentially more popular over the past decade.

In the plant-based community, it is highly-touted because it is a complete protein, meaning in contains all the essential amino acids in meaningful amounts.

This is uncommon among your plant foods. Along with this, quinoa is a great source of trace minerals like manganese, phosphorus, iron, magnesium, copper, and zinc.

Today, we will be making Quinoa “Fried Rice,” a Chickpea & Quinoa Salad, and Quinoa-Black Bean Lettuce Tacos.

Also, feel free to check out my live cooking classes here!


Check out the written recipes and video below!

Quinoa and Black Bean Lettuce Tacos

Cook and Prep Time: 30 minutes

Serves: 4

You Need
  • 1 cup Quinoa, cooked
  • 1 15 oz. can Black beans, rinsed and drained
  • 1 cup Sweet Corn, rinsed and drained
  • 1 Head Butter Lettuce, leaves removed and stacked
  • ½ Red Onion, diced
  • 3-5 cloves Garlic, minced
  • 1 cup Bell Peppers, diced
  • Salt, to taste
  • Black Pepper, to taste
  • 2 Limes, juiced
  • 1 tbsp. Ground Cumin
  • 1 tbsp. Smoked Paprika,
  • 1 tbsp. Chili Powder
  • Olive Oil
  • ½ cup Cilantro, chopped, for garnish
  • Avocado, diced tomatoes, chopped jalapenos, for garnish (optional)
  1. Rinse and chop the produce accordingly.
  2. Set a large pan to medium heat.  Add 1 tbsp. olive oil.  Then, add garlic and onions, and cook for 4-5 minutes, stirring occasionally to avoid burning.
  3. Add in cooked quinoa, black beans, bell peppers, and corn. Stir to combine and everything is warmed through, 1-2 minutes.  Then, add ground cumin, smoked paprika, chili powder.  Stir to combine and evenly mixed, 1-2 minutes more.  Season with salt and pepper to taste.
  4. Add taco mixture to a butter lettuce leaf.  Top with garnishes and chopped cilantro. Enjoy!

Quinoa Fried Rice

Cook and Prep Time: 30 minutes

Serves: 3-4 people

You Need
  • 1 cup Cooked Quinoa
  • 1 Yellow Onion, minced
  • 3-4 cloves Garlic, minced
  • 1 Carrot, diced
  • 1 ½ cup Peas
  • 1 – 1 ½ cups Broccoli Florets, chopped
  • 2 tbsp. Tamari (add more as needed
  • 1 tbsp. Sesame Oil, for garnish
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • ¼ cup Scallion Greens, for garnish
  • ½ cup Cashews, chopped, for garnish
  • Red Chili Flakes, for garnish (optional)
  1. Rinse and chop the produce accordingly. 
  2. Set a large skillet or wok to medium-high heat.  Once hot, add 1 tbsp. olive oil.  Then, add carrots, and cook for 2-3 minutes. 
  3. Add broccoli and onion, cooking for 2-3 minutes more.  Season slightly with salt and pepper.
  4. Add garlic and peas.  Toss to combine, and cooking for 1-2 more minutes. 
  5. Add quinoa, sesame oil, and tamari.  Toss together until combined evenly.  Cook until everything is warmed through evenly, 1-2 minutes.  Season with salt and pepper if needed.
  6. Plate your “fried rice.”  Garnish with sesame oil, scallion greens, chopped cashews, and/or chili flakes.  Enjoy!

Chickpea & Quinoa Salad

Cook and Prep Time: 45 minutes

Serves: 4 people

You Need
  • 2 cups Cooked Quinoa
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1 cup Cherry Tomatoes, halved
  • 1 cup Carrots, chopped
  • 1 cup Bell Peppers, chopped
  • ½ cup Red Onion, chopped
  • ¼ cup Scallions, chopped
  • 2 Tablespoons olive oil
  • 1-2 tbsp. Tahini
  • 1 Lemon, juiced OR 1-2 tbsp. Red Wine Vinegar
  • Salt, to taste
  • Black Pepper, to taste
  • ½ cup Chopped Cilantro or Parsley, for garnish
  1. Rinse and chop the produce accordingly.  Combine tahini, olive oil, and lemon juice in a bowl.  Whisk to combine.
  2. Add the rest of the ingredients to a large bowl, except the cilantro/parsley.  Season with salt and pepper as needed.  Toss to combine.
  3. Serve with greens or serve hot in wraps or tacos.  Finish with olive oil and fresh herbs.  Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *