Quinoa Tacos

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  1 cup or 240g

• Water

  Plain, clean water

  ¾ cup or 178g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Chili powder

  Spices

  2 tsp or 5g

• Garlic powder

  Spices

  ½ tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Taco shells

  Baked

  6 medium or 76g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. Rinse quinoa in a strainer. Let drain.
2. Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
3. Add vegetable broth and water and bring to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-20 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.
4. Preheat oven to 375 degrees F (190 C).
5. Add cooked quinoa to a large mixing bowl and add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil. Toss to combine, then spread on a lightly greased (or parchment-lined) baking sheet.
6. 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!
7. Serve in hard taco shells with diced tomato and avocado. Enjoy! *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.

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• Ground Beef and Quinoa