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Crispy Quinoa Taco Crumbles

Delicious taco meat substitute made from quinoa, savory seasonings, and salsa. Baked until crispy and golden brown, perfect as a healthy alternative for ground beef in your favorite taco dishes.
2
50 min
TOTAL TIME
221
CALORIES
$0.86
PER SERVING
Crispy Quinoa Taco Crumbles
Ingredients
11 INGREDIENTS
4 SERVINGS
Tri-color Quinoa
1 cup tri-color quinoa
rinsed
Vegetable Broth
1 cup vegetable broth
Water
3/4 cup water
Nutritional Yeast
1 tbsp nutritional yeast
Ground Chili Powder
2 tsp ground chili powder
Sea Salt
1/2 tsp sea salt
Black Pepper
1/2 tsp black pepper
Chunky Salsa
1/2 cup chunky salsa
Ground Cumin
2 tsp ground cumin
Garlic Powder
1/2 tsp garlic powder
Olive Oil
1 tbsp olive oil
Directions
9 STEPS
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
In a medium saucepan, combine the rinsed quinoa, vegetable broth, and water. Bring to a boil over medium-high heat.
2
Once boiling, reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed.
3
Fluff quinoa with a fork, then crack lid and let rest for 10 minutes off heat.
4
Preheat oven to 375 degrees F (190 C).
5
In a large mixing bowl, combine cooked quinoa with salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and olive oil, mixing thoroughly.
6
Spread the quinoa mixture onto a lightly greased or parchment-lined baking sheet.
7
Bake for 20-35 minutes, stirring and flipping once at the halfway point to ensure even cooking, until fragrant and golden brown. Avoid burning.
8
Ready to serve in taco shells, on nachos, taco salads, or with any of your favorite Mexican dishes.
9
Store leftovers in the refrigerator for up to 4-5 days, and reheat using either a microwave, a 350 degrees F (176 C) oven, or a skillet on the stovetop.
Health Info
Macros
32g
CARBS
6g
FAT
7g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
MEDITERRANEAN