Quinoa Taco Meat

Ingredients:
1 cup red quinoa
1 cup vegetable broth
3/4 cup water
3 garlic cloves, minced
1/2 onion chopped
1 cup chunky salsa
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
2 Tbsp olive or avocado oil

Instructions:
1. Rinse quinoa and add to a saucepan. Then add vegetable broth and water and 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, then crack the lid and let rest for 10 minutes off heat.

2. In a separate pan, add 1 tbsp avocado oil over medium-high heat. Add garlic and saute for 3 minutes then add chopped onions. Cook for another 3-5 minutes then put aside.

3. Pre-heat oven to 375 degrees F


4. Add cooked quinoa to a large mixing bowl and add sautéed garlic, onions and the salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and 1 tbsp of avocado oil. Mix well.

5. Line a baking sheet with parchment paper and then spread the quinoa mixture evenly along the entire baking sheet.


6. Bake for 30-35 minutes, mixing once at the halfway point to ensure even baking. The quinoa should smell delicious and have browned a bit.

7. When it’s done, add to tacos or to a salad.

Makes about 3-4 cups.

*We made crispy shell tacos stuffed with the quinoa taco meat, chopped tomatoes, shredded vegan cheese, dairy-free sour cream, and cilantro.