Quinoa Taco Meat

Quinoa Taco Meat

Serves: 4



  • 1 cup quinoa, rinsed
  • 1 cup vegetable broth
  • 3/4 cup water


  • 1/2 cup chunky salsa
  • 1 tbs nutritional yeast
  • 2 tsp ground cumin
  • 2 tsp ground chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbs olive oil


  1. Heat a medium saucepan over medium heat.
  2. Add the quinoa and toast for 2-3 minutes, stirring frequently.
  3. Add vegetable broth and water.  Bring to a boil.  Reduce heat to low, cover and cook for 15-25 minutes, or until liquid has been absorbed.
  4. Preheat the oven to 375 degrees.
  5. Fluff with a fork.  Crack the lid and let rest for 10 minutes off the heat.
  6. Add the remaining ingredients to the quinoa and mix well.
  7. Spread the quinoa mixture on a parchment lined baking sheet.
  8. Bake for 20-35 minutes, stirring once halfway through. The quinoa taco meat is done when it’s fragrant and golden brown.
  9. Stir and add more salt, if needed.

Variations & Notes:

  • You may be able to omit the baking step, unless you want a crispy texture.  I loved the flavor and texture both before it was baked and after.

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