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
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
Note: this recipe requires the use of a rice cooker. If you do not have a rice cooker, please see bottom of this page.
Add quinoa to strainer and rinse.
Add quinoa and water to rice cooker. Cook.
Preheat oven to 375 degrees fahrenheit.
Once finished, add quinoa to a bowl.
Add all spices and salsa to mixing bowl. Mix together.
Spread quinoa onto a baking sheet lined with parchment paper.
Roast in the oven for 20-30 minutes. Mix around halfway through. Be sure not to burn it!
Add to whatever taco creation you are making
No rice cooker? No problem! Follow these steps:
Place the saucepan on the burner and turn on stove to medium
Add Quinoa to stainer and rinse
Dump rinsed quinoa into saucepan and begin stirring frequently
Toast quinoa for 4-5 minutes (keep stirring)
Pour water and broth inot the saucepan over quinoa
Mix around for a few seconds. Wait for it to start boiling
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)
Check quinoa. It's finished when the liquid is totally absorbed (may take up to 25 mins)
Once fully absorbed, fluff with fork and remove from heat
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 :)