Quinoa Taco Meat

Amazingly flavorful taco “meat” made with quinoa, smoky seasonings, and salsa! Baked until hot and crispy. A healthy substitute for ground beef (just 9 ingredients)!

Quinoa Taco Meat

Ingredients

QUINOA

• 1 cup tri-color, white, or red quinoa
• 1 cup vegetable broth*
• 3/4 cup water

SEASONINGS

• 1/2 cup salsa (slightly chunky is best – I love Trader Joe’s brand)
• 1 Tbsp 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 olive or avocado oil

Instructions

• 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 it’s 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.

https://minimalistbaker.com/quinoa-taco-meat/