Quinoa Taco Meat

• Produce

  • 1/2 tsp Garlic powder

• Canned Goods

  • 1 cup Vegetable broth

• Condiments

  • 1/2 cup Salsa

• Baking & Spices

  • 2 tsp Chili powder, ground
  • 1 tbsp Nutritional yeast
  • 1 tbsp Olive or avocado oil
  • 1/2 tsp Sea salt and black pepper

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Liquids

  • 3/4 cup Water

• Other

  • 1 cup (184 g tri-color, white, or red quinoa

Found on minimalistbaker.com

Description

Ingredients

• 1 cup (184 g) tri-color, white, or red quinoa
• 1 cup (240 ml) vegetable broth*
• 3/4 cup (180 ml) water
• 1/2 cup (128 g) salsa (slightly chunky is best - I love Trader Joe’s brand)
• 1 Tbsp (3 g) nutritional yeast
• 2 tsp ground cumin
• 2 tsp ground chili powder
• 1/2 tsp garlic powder
• 1/2 tsp each sea salt and black pepper
• 1 Tbsp (15 ml) olive or avocado oil

Directions

• Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
• Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.
• Preheat oven to 375 degrees F (190 C).
• Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine, then spread on a lightly greased (or parchment-lined) baking sheet.
• Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when its fragrant and golden brown. Be careful not to burn!
• This quinoa taco meat goes extremely well in crispy taco shells and soft taco shells, and I also think it would be perfect on nachos, taco salads, tostadas, and in enchiladas. Dream big!
• Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F (176 C) oven, or in a skillet on the stovetop.

Nutrition