Lentil and Quinoa Tacos

Lentil and Quinoa Tacos

We’ve compiled some delicious new recipes for the relaunch of eatfresh.org. This lentil and quinoa recipe is full of protein and fiber making this a hearty and filling taco filling. Serve with shredded cabbage, green onions, cilantro, avocado and cashew cream – yum! Recipe below serves 8. https://eatfresh.org/recipe/main-dish/lentil-and-quinoa-tacos-new


  • 4 Mushrooms diced
  • 2 cloves Garlic diced2 tablespoons Canola Oil or Grapeseed Oil or Safflower Oil
  • 1 tablespoon Cumin2 teaspoons Chili Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 cups Lentils cooked
  • 2 cups Quinoa cooked
  • 16 Corn Tortillas 4-inch


  • In a large skillet, sauté mushrooms and garlic in oil with a pinch of salt until softened, about 5 minutes.
  • Add cooked lentils and cooked quinoa to skillet.
  • Combine spices together in a small bowl, then add spice mixture to skillet. Stir well to combine to coat mixture with spices.
  • Cook for about 10 minutes or until mixture is lightly browned.
  • Serve 1/4 cup filling in each tortilla and top with your favorite taco fixings (shredded cabbage or lettuce, cilantro, green onions, avocado, lime, hot sauce).