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+ servings

Slow Cooker Lentil-Quinoa Taco Filling

This recipe contains no soy or gluten yet has an almost meaty texture that tacos lovers love. This filling is also a great place to stash some shredded greens, fresh chopped summer squash, and more seasonal goodies from your market. You can cook them with the filling below or add them raw to freshen it up a big. Let your imagination guide you.
Course Main Course
Cuisine Mexican
Yields 6 tacos
Author Kathy Hester


  • 1/4 cup (48 g) brown lentils
  • 1/4 cup (48 g) beluga lentils or brown lentils
  • 1/4 cup (43 g) quinoa, rinsed
  • 2 cups (475 ml) water
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 6 soft or hard corn taco shells (use gluten-free shells to make this gluten-free and use fat free soft taco shells to keep it oil-free)


  1. Add all the ingredients except the salt, pepper, and taco shells to the 1 1/2- to 2-quart slow cooker and cook on low for 7 to 9 hours. Before serving, add salt and pepper. Taste and adjust any of the seasonings as needed.
  2. Serve in taco shells with lettuce, tomatoes, salsa, or any of your other favorite taco toppings

Recipe Notes

This recipe uses a 1 1/2- to 2-quart slow cooker (like all the recipes in Vegan Slow Cooking for Two or Just You)