Ready in 60 minutes
Serves about 10 tacos
- 1 cup tri-color, white, or red quinoa
- 2 cups water
- 1/2 cup Mexican red salsa (slightly chunky is best)
- 1 Tbsp nutritional yeast
- 2 tsp ground cumin
- 1-2 tsp ground chili powder
- 1/2 tsp garlic powder
- 1/2 tsp each sea salt and black pepper
- 1 Tbsp olive or avocado oil
- Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
- Add 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, crunchy and golden brown. Be careful not to burn.
- 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.
Enjoy with soft or hard shelled tacos, with shredded lettuce or cabbage, guacamole, salsa and coriander on top. Can also use a in Mexican salad!
Reference: Minimalist Baker