Taco Spiced Quinoa

Taco Spiced Quinoa Taco Spiced Quinoa Perfectly balance your plate: serve with 1 cup sliced veggies
Perfectly balance your plate: serve with 1 cup sliced veggies
  • null min prep
  • 20 minutes
  • 490 calories
  • $3.18
  • Gluten Free
  • Vegetarian


Makes: 4 servings
  • 4 C (1 L) hot water
  • 2 C (500 ml) uncooked quinoa, preferable white
  • 1 pkg Taco Seasoning (Pkg of 3)
  • 2 small bell peppers
  • 1 C (250 ml) fresh broccoli florets
  • 4 eggs
  • 1/2 Tbsp (7.5 ml) oil
  • 1 C (250 ml) frozen edamame


  • Mix hot water, quinoa, and seasoning in Multipurpose Steamer. Cover; microwave on high until tender and water has absorbed, 12–15 min.
  • Meanwhile, slice bell peppers. Cut broccoli florets into bite sized pieces. Whisk eggs in a small bowl.
  • Heat oil in a wok over medium-high heat. Add bell peppers, broccoli, and edamame; stir-fry until tender-crisp, 3–4 min. Add quinoa; mix well. Continue to stir occasionally – this is to allow the quinoa to get crispy, about 2–3 min.
  • Add eggs and scramble into quinoa



Recipe Tip: Quinoa comes in a variety of colours: white, red, rainbow. White quinoa has the most neutral flavour, others are more nutty and earthy. Choose white quinoa for a faster cook time or be bold and try red or rainbow for a crunchier bite!

Nutritional Serving Size Per serving:
Calories 490
Fat 15 g
Saturated Fat 2.5 g
Transfat 0 g
Cholesterol 245 mg
Sodium 115 mg
Carbohydrates 67 g
Fibre 10 g
Sugar 5 g
Protein 24 g

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Multipurpose Steamer
Taco Seasoning (Pkg of 3)