Name: Quinoa Taco Meat
Prep time: 15 min
Cook time: 62 min
Total time: 77 min
Yield: 6 persons
Cuisine: Caribbean
Ingredients: 1 cup Uncooked Red Quinoa; 1 3/4 cups Vegetable Broth; 1 tablespoon Nutritional Yeast; 2 teaspoons Cumin; 2 teaspoons Chili Powder; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1/2 teaspoon Paprika; 1/2 teaspoon Salt; 1/2 teaspoon Black Pepper; 1 tablespoon Olive Oil; 1 bunch Asparagus trimmed rinsed cut into 1-inch pieces; 12 6-inch Flour or Corn Tortillas; 1 cup canned Pinto Beans drained rinsed; 1 cup Cherry Tomatoes quartered; 1 small Cucumber diced; 1/2 cup Guacamole

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As Seen On

This Vegan Quinoa Taco Meat is simply amazing. First, the quinoa was cooked in vegetable broth until tender. Then it was tossed with spices such as cumin and chili powder, along with nutritional yeast for yummy cheesiness, and roasted until it was golden and fragrant.

And since this Quinoa Taco Meat was made for tacos, we decided to show you how to use it to make tacos. First, we grilled the tortillas lightly to warm them up, then added the delicious quinoa taco meat. Finally, we topped the quinoa tacos with cherry tomatoes, cucumbers, asparagus, and pinto beans. These contrasting textures will give you a creamy, crunchy, flavorful bite of vegan deliciousness. It will be hard to stop at just one taco!

Equipment Needed

Baking Dish

Baking Sheet

Grill Pan

Large Mixing Bowl

Oven

Plastic Wrap

Author: Sarah Leadon

Prep Time

15 mins

Cook Time

62 mins

Total Time

77 mins

Serves

6 persons

Ingredients

Quinoa

1 cup Uncooked Red Quinoa
1 3/4 cups Vegetable Broth

Taco Meat

1 tablespoon Nutritional Yeast
2 teaspoons Cumin
2 teaspoons Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 tablespoon Olive Oil

Quinoa Tacos

1 bunch Asparagus, trimmed, rinsed, cut into 1-inch pieces
12 6-inch Flour or Corn Tortillas
1 cup canned Pinto Beans, drained, rinsed
1 cup Cherry Tomatoes, quartered
1 small Cucumber, diced
1/2 cup Guacamole

Instructions

Quinoa

Place a medium-sized saucepan over medium-high heat.

Add the quinoa once the saucepan is hot and toast it for 4-5 minutes. Stir the quinoa constantly to prevent it from burning.

Stir in the vegetable broth and let the quinoa come to a boil.

Decrease the flame to medium-low heat, cover the quinoa and cook it for 15-25 minutes until the vegetable broth evaporates.

Fluff the quinoa with a fork. Partially cover the quinoa and let it stand for 10 minutes.

Taco Meat

Preheat oven to 375 °F.

To a large bowl, add quinoa, nutritional yeast, cumin, chili, garlic powder, onion powder, salt, pepper, and olive oil, and stir to combine.

Spray a baking sheet lightly with non-stick cooking spray.

Place the quinoa onto a baking sheet and spread it into an even layer.

Bake the quinoa for 10-15 minutes. Next, stir the quinoa and bake it for 15-20 minutes until the quinoa is golden brown.

Quinoa Tacos

Place the asparagus spears in a microwave-safe dish in an even layer.

Cover most of the asparagus with plastic wrap, leaving one corner of the plastic wrap slightly ajar. Cook in the microwave on high for 3-4 minutes.

Set a grill pan over medium-high heat, adding the tortilla, and grill it for 45 seconds.

Turn the tortilla over and grill it for another 45 minutes. Repeat until all the tortillas have been warmed up.

Arrange the tortillas in a taco stand. Add 1/4-1/2 cup servings of the quinoa taco meat to the tortillas.

Top with pinto beans, tomatoes, cucumber, guacamole, and asparagus.

Quinoa Taco Meat

Ingredients

Instructions

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