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Quinoa Meat Tacos

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Ingredients

Units Scale
  • 4 cups cooked quinoa (1 cup uncooked quinoa yields 4 cups cooked)
  • 1 1/3 cup salsa (I use my salsa recipe, store bought works too!)
  • 1 1/2 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp smoked paprika
  • 3 tbsp nutritional yeast (optional)
  • 1/2-1 tsp kosher salt (to taste)

To Serve

Instructions

  1. Preheat oven to 450°F. If you haven't prepared the quinoa, do so now then continue (1 cup uncooked quinoa yields 4 cups cooked). Once quinoa is cooked, let it rest a few minutes before adding salsa/spices.
    *Now is a good time to prepare homemade salsa/guacamole while quinoa is cooking.
  2. Add salsa and spices to quinoa and mix (be gentle if using freshly cooked hot quinoa or you will turn it into a mash).
  3. Grease a nonstick cookie sheet, and evenly layer quinoa onto sheet, making sure to add divots into the mixture with your spoon/spatula. See photo. This allows for ventilation while the quinoa cooks, making it cook faster and get crispy.
  4. Bake for 12 minutes. Then take the quinoa out, flip it over, re-divot the mixture and rotate the pan.
  5. Bake for another 12 minutes. Take quinoa out, flip it over, thoroughly mix the mixture and re-divot.
  6. Bake for 10 minutes. At this point, you should have quinoa that is getting crispy. If you want it crispier, then flip, re-divot, and bake for 5 minute increments until quinoa is the texture you prefer.
    * Note: the crispier it gets, the drier it gets, and the more moist topping's you'll want to add to your taco.
  7. Once cooked, spoon into your vessel of choice, and top with lettuce, salsa, guacamole, cashew cheese, onion, tomato, and cilantro.

Notes

Lasts in fridge about a week.

You can prepare quinoa mixture ahead of time and simply bake when wanting to serve.

 

Find it online: https://modernhomecook.com/quinoa-taco-meat-tacos/