Quinoa Taco Meat Food

QUINOA TACO MEAT

Quinoa Taco Meat image

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)!

Provided by Minimalist Baker

Categories Entree

Time 1h

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : ServingSize 1 half-cup servings, Calories 147 kcal, Carbohydrate 21.4 g, Protein 5.7 g, Fat 4.5 g, SaturatedFat 0.6 g, Sodium 415 mg, Fiber 2.6 g, Sugar 0.8 g

INSTANT POT® QUINOA TACO MEAT SUBSTITUTE

Instant Pot® Quinoa Taco Meat Substitute image

Amazingly flavorful taco 'meat' made with quinoa, smoky seasonings, and salsa, right in the Instant Pot®! Baked until hot and crispy. A great substitute for ground beef, with just 9 ingredients.

Provided by Garrett Griffin

Categories Everyday Cooking Vegan

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup quinoa
1 ¾ cups water
1 teaspoon vegetable bouillon (such as Better Than Bouillon®)
½ cup salsa
1 tablespoon nutritional yeast
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper

Steps:

Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.

Nutrition Facts : Calories 181.4 calories, Carbohydrate 31.5 g, Fat 3.2 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 436.8 mg, Sugar 1.3 g

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