Ingredients
Recipe by: WFPB Me
__Quinoa, 1 cup
__Water, 1 cup
__Salsa, 1/2 cup
__Nutritional Yeast (optional), 3 spoonfuls
__Cumin, 2 spoonfuls
__Chili Powder, 2 spoonfuls
__Garlic Powder, 1 spoonful
__Salt, 1/2 spoonful
Measurement Key:
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
How To
Note: this recipe requires the use of a rice cooker. If you do not have a rice cooker, please see bottom of this page.
Step 1
Add quinoa to strainer and rinse.
Step 2
Add quinoa and water to rice cooker. Cook.
Step 3
Preheat oven to 375 degrees fahrenheit.
Step 4
Once finished, add quinoa to a bowl.
Step 5
Add all spices and salsa to mixing bowl. Mix together.
Step 6
Spread quinoa onto a baking sheet lined with parchment paper.
Step 7
Roast in the oven for 20-30 minutes. Mix around halfway through. Be sure not to burn it!
Step 8
Add to whatever taco creation you are making
No rice cooker? No problem! Follow these steps:
Step 1
Place the saucepan on the burner and turn on stove to medium
Step 2
Add Quinoa to stainer and rinse
Step 3
Dump rinsed quinoa into saucepan and begin stirring frequently
Step 4
Toast quinoa for 4-5 minutes (keep stirring)
Step 5
Pour water and broth inot the saucepan over quinoa
Step 6
Mix around for a few seconds. Wait for it to start boiling
Step 7
Place the lid ove the saucepan and let it sit for 15 minutes (set a timmer, don't lift lid at all until it goes off)
Step 8
Check quinoa. It's finished when the liquid is totally absorbed (may take up to 25 mins)
Step 9
Once fully absorbed, fluff with fork and remove from heat
Step 10
Cover with lid slightly cracked open. Let sit for 10 mins.
Now, scroll up to the first Step 3 and follow the directions from there :)