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Quinoa Avocado Tacos

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We go through quinoa like it’s going out of style in my house. Last night I finished up yet another bag of my favorite
Sprouted Quinoa from TruRoots making this delicious quinoa avocado taco recipe. I’m always in search of and looking for the best products to buy. I pay close attention to all the details even in something as benign as quinoa!

Using sprouted quinoa vs. regular quinoa takes the nutritional content of your dish to a whole other level. The sprouting process creates natural enzymes that break down starches and release amino acids, making the food more digestible. This process also increases the vitamin content exponentially and produces even more phytochemicals (heart disease & cancer fighters!) If you haven’t tried Tru Roots Sprouted Quinoa yet…or any of their other products, they are a must try. Not only does this company source it’s grains in a sustainable way, but they are a pioneer in the movement to bring shelf stable sprouted foods to your kitchen (and mine!) hassle free. The best part about all their products – they take only minutes to cook.

It took me only 18 mins from start to make these tacos last night…This is a tasty all star recipe to make on a busy week night. I hope you enjoy the crunch and the lightness of this nutrient dense dinner.

Food Babe’s Quinoa Avocado Tacos
Prep time
Total time
Serves: 2 - 3
  • 2 romaine hearts or 1 head of romaine lettuce
  • ½ cup dry quinoa cooked to package instructions + 1 tsp chili powder
  • 2 large ripe avocados diced
  • juice of one lime
  • 1 and ½ cups of cherry tomatoes diced in half and squeezed of excess liquid
  • ¼ cup white onion diced
  • handful of cilantro diced
  • ¼ tsp sea salt
  • ¼ tsp fresh cracked pepper
  • 1 garlic clove minced
  • 1 jalapeno or serrano pepper diced with seeds removed
  1. Combine quinoa and chili powder in water and cook to package instructions
  2. Make guacamole by putting all ingredients except romaine in a bowl and combine well
  3. Place washed and thoroughly dried romaine leaves on a platter
  4. Serve family style – Make the tacos by using a romaine leaf as the shell, adding a scoop of quinoa and a scoop of guacamole to the middle
  5. Make it fancy by adding slices of lime, salsa, hot sauce, tortilla chips, sour cream and/ or goat cheese to serve as toppings or on the side
***Please buy all organic ingredients if possible***


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What’s your favorite way to eat quinoa?

Hasta Luego,

Food Babe

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111 responses to “Quinoa Avocado Tacos

  1. Vani, I made these tonight and they were too die for!!! It was my first time making guacamole, and I am obsessed with lime so I added half a lime’s zest and omggggg! So so good. I also added a jalapeño. I doctored up my quinoa with black beans, tomatoes, bell peppers and onion. My husband and I loved the concept of the romaine “wraps”! Thank you Food Babe! I hope I can meet you one day because we just moved to Charlotte!

  2. LOVE, LOVE, LOVE these! The guacamole is sooooooo good- I was glad I had some of it left over to enjoy the next day 😉

  3. My favorite way to enjoy quinoa is cooked in coconut milk with lots of coconut chunks, pineapples, raisins, fresh ccinnamon, fresh nutmeg, fresh star anise and fresh cloves served with a dollop of coconut whipped cream.

    1. Thank you for sharing a wonderful concept of using coconut. Peace and Blessings to you and your family and friends.

  4. This sounds great! I’m going to try it out tonight for dinner. The Tru Roots quinoa is the only brand I buy. Luckily enough, it’s sold at Costco in a gi-nor-mous bag!! Yum!

  5. I only recently discovered the combo of quinoa and avocado — sooo good!!! For a time when you’re not making tacos (due to time constraints), just mash some avocado in the quinoa and viola! Sooo delicious!!

  6. I’m planning on making this recipe this week and I’m wondering if the avocado mixture will turn brown if kept in the fridge overnight?

    1. If you leave a thin layer of lemon or lime juice on top of the guacamole while in the fridge it won’t turn brown. 🙂

  7. My friends and I also use True roots products! Love love love them. I use collard greens for the taco and coo my quinoa in coconut milk I make myself- I add lemon plus the rind and curry to it while cooking. So good!
    Thanks for sharing:)

  8. Love quinoa salad with quinoa, cherry tomatoes, cucumber, avocado, cilantro and lemon juice.

  9. We LOVE this recipe – I make it every couple of weeks when I can find Boston lettuce (we’ve found it works the best for us) and have what I consider a treat. Great recipe, and delicious, thank you!

  10. Being sensitive to grains, I wonder if sprouting them makes them not so inflammatory? This recipe sounds good but wondering about quinoa even sprouted.

    1. Yep! Sprouted grain is basically a vegetable at that point because the seed is taken out of hibernation and brought to life, which breaks down the natural preservatives and enzyme inhibitors seeds have in them to keep them dormant until they can have growing conditions 🙂 I’m not a professional but from my understanding, this is the whole point of soaking and sprouting grains in the first place. Hope it works for you!

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