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Breakfast tacos on white plate atop white and black striped cloth

Easy Egg and Quinoa Breakfast Tacos

Egg and Quinoa Breakfast Tacos are a quick and easy morning breakfast that will start your day off right. These vegetarian tacos are hearty and will keep your hunger at bay!
Course Breakfast
Cuisine American
Keyword breakfast taco
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 tacos
Calories 123kcal
Author Cindy Gordon


  • 1 T oil
  • 6 eggs
  • 1/4 c milk
  • 1 package SouthWest Quinoa (Path of Life)
  • 8 corn tortillas
  • Cashew Sauce (If wanted)
  • Fresh Cilantro for garnish


  • In a large bowl, whisk the eggs and milk. Set aside.
  • In a small skillet warm the Southwest Quinoa until fully warmed.
  • In a second skillet (larger one) warm the oil. When oil is hot cook the eggs. After 1 minute over low high begin to scramble the eggs. When about half the eggs are cooked stir in the warm Southwest Quinoa. Continue to cook until all eggs are gone.
  • Scoop egg mixture equally onto tacos. Top with cashew sauce and cilantro. Enjoy!


  • Use corn tortillas. This keep its gluten free and more traditional as far as tacos go. You can give these a quick fry in a skillet before assembling. Flour can be substituted if need be.
  • Customize. Feel free to add cheese, more veggies, or some cooked bacon, ham or sausage for the meat lovers in the household. 


Calories: 123kcal | Carbohydrates: 12g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 61mg | Potassium: 103mg | Fiber: 1g | Vitamin A: 190IU | Calcium: 48mg | Iron: 0.9mg