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Meatless Taco Meat

Ingredients:

  • QUINOA
  • 1 cup tri-color, white, or red quinoa
  • 1 cup vegetable broth
  • 3/4 cup water
  • SEASONINGS
  • 1/2 cup salsa
  • 1 tbsp nutritional yeast
  • 2 tsp ground cumin
  • 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

Instructions:

  1. Preheat a medium sized Xtrema saucepan over low heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
  2. Add vegetable broth and water and bring to a boil. Then reduce heat to low, cover, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, turn off the heat, then crack lid and let rest for 10 minutes.
  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 in a greased Xtrema Versa Skillet or 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 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.

 

 

 

Meatless Taco Meat

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