This quinoa taco meat is a seasoned, baked plant-based filling made with toasted quinoa, salsa, and smoky spices that crisps in the oven. It delivers the texture and flavor profile of ground beef tacos in just 9 ingredients.
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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, and oil). Toss to combine. 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. 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 (176 C) oven, or in a skillet on the stovetop.
Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave, a 350°F oven, or on the stovetop.
Yes. Cook and bake the quinoa taco meat, then store in the refrigerator for up to 4-5 days. Reheat in the microwave, a 350°F oven, or on the stovetop.
Slightly chunky salsa works best to add texture and prevent the mixture from becoming too wet. Smooth salsas may need to be drained slightly.
Bake for 20-35 minutes at 375°F until the mixture is fragrant and golden brown, stirring halfway through. Be careful not to burn it.
Nutritional yeast adds a savory, umami depth, but you can omit it or replace it with 1 teaspoon of soy sauce or tamari if preferred.
Crispy taco shells, soft taco shells, nachos, taco salads, tostadas, and enchiladas all work well.
