Print Options:

Vegan Quinoa Taco Meat

Yields6 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

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/

Quinoa
 1 cup tri-colour, white or red quinoa
 1 cup vegetable broth
 ¾ cup water
Seasonings
 ½ cup salsa
 1 tbsp nutritional yeast
 2 tsp ground cumin
 2 tsp ground chili powder
 ½ tsp garlic powder
 ½ tsp each sea salt and black pepper
 1 tbsp olive or avocado oil
1

Heat a saucepan over medium heat. Add rinsed quinoa and toast for 4-5 minutes, stir frequently.

2

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.

3

Preheat oven to 375 degrees F.

4

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).

5

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.

6

Leftovers can be stored for 4-5 days in the fridge.

Nutrition Facts

Servings 0

Copyright Sonora Foods