Ready in 60 minutes 

Serves about 10 tacos

Ingredients

QUINOA

• 1 cup tri-color, white, or red quinoa
• 2 cups water

SEASONINGS

• 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

Preparation

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

    

2. 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.

    

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

    

4. 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.

    

5. 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.

    

6. 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.

    

Tips

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