Spring Scoop

Quinoa Tacos with Pineapple Salsa


  • 4 oz. Chef's Line® Mild Taco Flavored Quinoa Crumbles
  • 2 oz. Roseli® Canola Olive Oil Blend
  • 1/2 tsp. Monarch® Kosher Salt
  • 3 ea. Del Pasado® Yellow Corn Tortillas
  • 3 oz. Cross Valley Farms® Golden Pineapple, peeled and small diced
  • 1 oz. Cross Valley Farms Red Onion, peeled and finely diced
  • 1 T Cross Valley Farms Cilantro, minced
  • 1 Cross Valley Farms Fresh Lime, juiced
  • 2 oz. Cross Valley Farms Heirloom Cherry Tomato Blend
  • 1 T Cross Valley Farms Jalapeño, seeded and minced


  1. Heat a large sauté pan filmed with oil over medium high heat. 
  2. When the oil is hot, crumble in the quinoa, breaking into small clumps and season with salt.
  3. Cook over medium high heat, stirring occasionally, until hot and starting to caramelize in spots. Set aside and keep warm. 
  4. Warm tortillas on a flat top or grill until heated through. 
  5. Combine pineapple, onion, cilantro, lime juice, tomatoes and jalapeño, stirring to blend. 
  6. Assemble 3 tacos per serving: divide quinoa crumbles between the tortillas, and top with pineapple salsa. 

Serves 1

Recipe by Chef Laura Vaughn, Brands Chef, Corporate Kitchen, Rosemont, IL