This is an insanely easy recipe that you can make with either fresh quinoa, or it would be a great way to use up leftovers. The cooked quinoa is mixed with some spices and salsa, and then baked in the oven - it gets slightly crispy and I often eat it by the spoonful right from the pan….
It keeps in the fridge for 4-5 days, and it freezes great. I pan fry it to heat it back up, and it’s perfect.
We love making this when we have lots of leftover veggies, because everything tastes better when it’s inside a taco! I normally add kale, red pepper, salsa, avocado, and sauerkraut.
My favourite tortillas are the 100% corn tortillas (gluten free) from Casa Bonita (I get them at Sobey’s, they’re cheap and delicious). Just pan fry them on a dry pan on medium heat. SO GOOD.
I highly recommend making it on a busy work night when you’re tired but still want something delicious.
The original recipe calls for oil, but I leave that out and it’s completely fine.
The recipe is by Minimalist Baker and can be found below, or on their website here.
My notes are italicized.
1 cup tri-color, white, or red quinoa
1 cup vegetable broth (you can totally just use water if you don’t have any)
3/4 cup water
1/2 cup of salsa (slightly chunky is best)
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
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). Toss to combine. Then spread on a silpat 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 oven, or in a skillet on the stovetop. (I do it on the stovetop and it’s perfect)