Chipotle Lime Quinoa Tacos

RECIPE BY: Fox & Farro

This tasty dish is proof that plant-based meals are simple and possible without sacrificing taste! This recipe features vegan taco “meat” made from our Red Royal Quinoa (a complete plant-based protein!), and Fauxmagerie Zengarry’s Double Crème brie style on top to replicate the traditional cotija cheesy taste.

Serves 4


Cucumber avocado salsa:

  • 2 avocados
  • 2 baby cucumbers
  • 1 cup cherry tomatoes
  • 1/2 cup diced red onion
  • Handful of cilantro
  • Juice and zest of 1 lime
  • Pinch of flaked sea salt
  • Optional: Chopped jalapeno

Chipotle lime quinoa:

  • 1 cup of uncooked Royal red quinoa
  • 2 cups of vegetable stock
  • 1 lime juiced & zested
  • 2-3 chipotle peppers in adobo (minced) + 3 tbsp of the sauce from the same can
  • 1 tsp cumin
  • 1 tbsp ancho chili powder
  • 2 cloves of garlic, minced
  • Salt to taste

For serving:


Cucumber avocado salsa :

Chop vegetables into small bite sized pieces, toss in a bowl with lime juice, chopped cilantro, and salt and pepper to taste. Set aside.

Chipotle lime quinoa :

  1. Cook quinoa as directed on the package, though in this case, we will use stock, along with the lime juice & zest instead of water.
  2. Once cooked set aside.
  3. In a saucepan, add a little bit of olive oil and minced garlic. Cook until fragrant.
  4. Next, add in minced peppers, adobo sauce, and spices. Fold in and cook for another minute. Add the quinoa and toss to combine.

For serving:

To serve, warm tortillas in the microwave or the oven. Then, build your taco by adding the quinoa and crumbled pieces of Double Crème cheese, which acts as a cotija replacement in this recipe, and garnish it to your liking with salsa, fresh sprouts, cilantro, salsa verde, grilled corn, etc.