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Quinoa Breakfast Tacos

Recipe adapted with permission from Superfoods at Every Meal by Kelly Pheiffer
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 8 breakfast tacos
Author: Samantha Ferraro


Taco Filling

  • 1 Tb coconut oil
  • 4 eggs
  • 1 cup cooked quinoa
  • 2 Tb black beans or more if you want it heartier
  • 2 Tb of your favorite salsa I chose fire roasted tomato salsa
  • 1 Tb fresh cilantro chopped
  • Salt and pepper to taste

Yogurt Sauce

  • 1/2 cup Greek yogurt
  • Zest and juice of 1 lime


  • 8 corn tortillas
  • Diced avocado optional
  • Chopped cilantro for garnish


  • In a bowl, whisk together the eggs and season with salt and pepper. Add coconut oil to a skillet over medium heat and add the eggs, cooking them for a few about a minute and gently stirring them.
  • Then add the quinoa, beans, salsa and cilantro. COntinue to stir and scramble the eggs until light and fluffy and cooked.
  • To make the sauce, mix together the yogurt and lime juice and zest until well combined.
  • Then fill your corn tortillas with the egg mixture and top with a dollop of lime yogurt sauce. Add diced avocado if you'd like as well.