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  • Prep-time: / Ready In:
  • Makes 4 bowls

This tasty taco bowl is a great way to use up leftover quinoa and spice up your breakfast routine at the same time. Frozen veggies are infused with smoky taco seasoning and folded into the cooked quinoa to add extra heft to the chewy whole grains. A homemade pico de gallo brings zesty freshness to each bite while chunks of creamy avocado tie together the Southwestern flavors. Squeeze a little lime juice over everything (or your favorite hot sauce) and serve with warm tortillas on the side to create tasty breakfast tacos that will provide you with plenty of energy to face the day ahead.

For more unique vegan quinoa recipes, check out these tasty ideas:


  • 1 cup finely chopped onion
  • 6 cloves garlic, minced
  • 3 to 4 teaspoons taco seasoning
  • 4 cups frozen mixed vegetable blend, any variety
  • 4 cups chopped fresh kale, ribs removed
  • 2 cups cooked quinoa
  • 2 tablespoons lemon juice
  • Sea salt, to taste
  • 1 cup chopped tomato
  • 2 tablespoons chopped fresh cilantro
  • 1 avocado, halved, seeded, peeled, and chopped
  • 8 mini corn tortillas, warmed


  1. Heat a large saucepan over medium. Reserve 2 tablespoons of the onion for pico de gallo. In saucepan combine the remaining onion, the garlic, and ¼ cup water. Cook 10 minutes or until onion is tender, stirring occasionally. Stir in taco seasoning. Add frozen vegetables and ¼ cup water. Cook 10 to 15 minutes more or until vegetables are tender. Add kale and quinoa; cook 5 minutes more or until kale is wilted and quinoa is heated through, stirring occasionally. Add lemon juice, season with salt, and mix well. Taste and adjust seasoning.
  2. For pico de gallo, in a bowl stir together tomato, cilantro, and the reserved 2 tablespoons onion.
  3. Divide quinoa mixture among serving bowls. Top with pico de gallo and avocado. Serve with warm tortillas on the side.

Comments (4)

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Joanne Marquez4 months ago
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This appears to a great tasty recipe for breakfast. Being a diabetic I am concerned about carbs and portion control. How will the plant-based way of eating affect my daily numbers and AC1. Also I would like to see more recipes for one or two.

Vivian A. Brown6 months ago
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I have purchased a couple of Forks Over Knives Magazines. I see several recipes I like, but I am on a low sodium diet. Is there any where I can find the sodium count in these recipes? This would be very helpful.

Forks Over Knives6 months ago
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Hi Vivian,
We’re glad you’re liking the recipes! All Forks Over Knives recipes are designed to be relatively low sodium. We generally follow nutritionist Jeff Novick’s guidance that the milligrams of sodium should not exceed the total calories in a dish. We’re working on including nutritional information with recipes on our website in the future, so please stay tuned!

Allie6 months ago
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Thanks! Would you mind putting a suggestion for a DIY taco seasoning? The store bought ones tend to have ingredients I don’t like


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Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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