Vegan quinoa taco meat made with authentic Mexican seasonings and accompanied by your favourite taco fixings, it's the perfect substitute for a meatless taco night!
https://minimalistbaker.com/quinoa-taco-meat/
Heat a saucepan over medium heat. Add rinsed quinoa and toast for 4-5 minutes, stir frequently.
Add vegetable broth and water, bring 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, crack lid and let rest for 10 minutes, removed from heat.
Preheat oven to 375 degrees F.
Add cooked quinoa to a large mixing bowl and add remaining ingredients including salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper and oil. Toss to combine. Spread on a lightly creased baking sheet (or parchment-lined).
Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it is golden brown.
Leftovers can be stored for 4-5 days in the fridge.
Ingredients
Directions
Heat a saucepan over medium heat. Add rinsed quinoa and toast for 4-5 minutes, stir frequently.
Add vegetable broth and water, bring 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, crack lid and let rest for 10 minutes, removed from heat.
Preheat oven to 375 degrees F.
Add cooked quinoa to a large mixing bowl and add remaining ingredients including salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper and oil. Toss to combine. Spread on a lightly creased baking sheet (or parchment-lined).
Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it is golden brown.
Leftovers can be stored for 4-5 days in the fridge.
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