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.


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!