Quinoa Taco Meat Recipe

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. 

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. 

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.