Quinoa tacos with corn, mango and pineapple salsa

RECIPE BY: Nathalie Charron

Serves 4

These quinoa tacos are a delicious and healthy twist on traditional tacos. Filled with protein-rich quinoa and topped with a fresh and fruity salsa made from corn, mango, and pineapple, they make for a perfect meal any day of the week.


  • 2 cups GoGo Royal Red and White Quinoa, cooked
  • 1/2 cup red onions
  • 1/3 cup peppers, cut into slices
  • 1 clove garlic
  • 1/2 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp ground coriander
  • 1 tsp or more ground chili
  • Salt

For assembly:

  • Tortilla bread
  • Fresh cilantro
  • 1 avocado, sliced
  • Guacamole (or two more avocados)
  • 2 green onions, chopped
  • Red cabbage, shredded
  • Cheese, grated
  • Lime and lemon juice
  • Corn mango and pineapple salsa
Corn, mango and pineapple salsa:
  • 1 1/2 cups corn (equivalent to about two ears)
  • 1 mango, cut into small cubes
  • 1/2 cup pineapple, cut into small cubes
  • 1/2 cup onions, finely chopped
  • 1/2 cup tomatoes, cut into small cubes
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint
  • Jalapeño pepper, finely chopped
  • Zest and juice of one lime
  • 1 tbsp oil


  1. Follow the instructions on the package and cook the quinoa. Set aside.
  2. Heat oil and sauté onions and peppers about 5 minutes. Add garlic and cook for 1 minute. Season with spices and mix well. Add quinoa and lime juice.
  3. Prepare all ingredients for the salsa and mix together in a bowl.
  4. To make the guacamole, mash two avocados together with green onions and add lemon juice and salt to taste.
  5. To assemble, lightly heat tortillas in a skillet. Spread a layer of guacamole, add quinoa mixture, salsa, red cabbage, avocado slices, cheese and fresh cilantro.