Quinoa Taco Meat Vegan

Trying new vegan fare for health reasons and to add to my keeper list of vegan/vegetarian dinners. I am also really loving the mission behind the Minimalist Baker blog for whole food, minimal ingredient, one bowl recipes. The recipes I tried so far are yummy even for Big Spazz. 

This is one of the first ones I tried and we are adding it on to our Keeper Project list. The original post is here. Go to the original post. Enjoy their site and their fabulous professional photos. I am just posting here because I have found that sometimes blog sites turn into cookbooks and the sites are closed down so these recipes disappear over the years. 

Quinoa Taco Meat

Ingredients:

• 1 c. quinoa (red, white or tricolor)
• 1 cup vegetable broth (I used Better than Bouillon vegetable base, and there really is nothing better, including the vegetable broth I make at home)
• 3/4 cup water
• 1/2 c. salsa, slightly chunky
• 1 T. nutritional yeast
• 2 tsp. ground cumin
• 2 tsp. ground chili powder (I had none, but used Grandma Hughes' ʻele ʻele seasoning for blackened fish and eliminated salt and pepper)
• 1/2 tsp. garlic powder
• 1/2  tsp. sea salt and black pepper (see my chili powder note)
• 1 T. olive oil

Directions:

1. Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes stirring frequently
2. Add vegetable broth and water and bring back to boil over medium-high heat. Then reduce heat to low, cover with a secure lid and cook for 15 - 25 minutes, or until all liquid is completely absorbed (it took 15 minutes for me).  Fluff with a fork, crack lid and let rest off heat while you mix the other seasonings.
3. Preheat oven to 375 degrees
4. Mix remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss in quinoa and combine.
5. Spread quinoa mixture on a parchment-lined baking sheet. 
6. Bake for 20-35 minutes, stirring/tossing once or twice to ensure even baking. The quinoa is done when it's fragrant and golden brown. Be careful not to burn.
7. Serve with crispy taco shells, nachos, taco salad, soft tacos.