Quinoa Taco “Meat” (Vegan/Gluten-Free)

Recipe from Minimalist Baker

Husband-Tested in Alice’s Kitchen

Makes 3½ cups or 6 (½ cup) servings

Make a batch of this flavorful quinoa taco “meat” and you’ll have the beginnings of a great taco night.  You can use this filling for tacos and salads.  For the pictured  taco, I roasted some butternut squash and cooked up a batch of black beans.  Then, I filled the whole-grain tortilla with the quinoa meat, butternut squash, black beans, avocado, red onion, and purple radish.  Great tasting and filling meal, for sure!

1 cup quinoa (tri-color, white, or red), rinsed well until the water becomes clear

1 cup vegetable broth

¾ cup water

½ cup slightly chunky salsa

1 Tablespoon nutritional yeast

2 teaspoon ground cumin

2 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon sea salt

½ teaspoon freshly ground pepper

1 Tablespoon olive or avocado oil

Heat a medium saucepan over medium heat.  Once it’s hot, add the rinsed and drained 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 tight lid and cook for 15-25 minutes or until the liquid is completely absorbed.  Fluff with a fork, then replace the lid leaving an opening and let rest for 10 minutes off heat. Preheat the oven to 375F.  Add the cooked  quinoa to a large mixing bowl and add the remaining ingredients. Toss to combine. Then spread on a lightly greased (or parchment lined) baking sheet. Bake for 20-35 minutes, stirring once at the halfway point to ensure even baking.  The quinoa is done when it is fragrant and golden brown.  Be careful not to burn. Store leftovers in the fridge up to 5 days. 

Nutritional Information: (½ cup serving) 147 calories; 4.5 grams fat (0.6 grams sat. fat); 21.4 grams carbohydrates; 0.8 grams sugars; 415 milligrams sodium; 2.6 grams fiber; 5.7 grams protein