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Quinoa Taco Meat

This quinoa mix is da bomb!  Sincerely. It is a great impostor for meat.  It wears its coat of flavorings like meat, it nearly has the texture of meat, it has the color of meat.  Will it taste like beef, no.  But it will satisfy you.  This is a definite make again at our house.  In fact, I have already made it twice. It cooks up fast and easy.


Quinoa Taco's

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


1/2 cup salsa
1 tablespoon nutritional yeast
2 teaspoon ground cumin
2 teaspoon ground chili powder
1/2 teaspoon garlic powder
1/2 teaspoon each sea salt and black pepper
1 tablespoon avocado oil

Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.

Add vegetable broth and bring to a boil over medium-high heat. Then reduce heat to low, cover and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork.

Preheat oven to 375° degrees F (190 C).

Stir together the quinoa and remaining ingredients.  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. 


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