Quinoa, smoky spices, and salsa are used to make incredibly delectable taco’meat’ in the Instant Pot®. bake until crisp and hot. a fantastic ground beef alternative that only requires 9 ingredients.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup quinoa
- 1 ¾ cups water
- 1 teaspoon vegetable bouillon (such as Better Than Bouillon®)
- ½ cup salsa
- 1 tablespoon nutritional yeast
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.
- Use any variety of quinoa you like.
Reviews
We thought this was a great recipe and a nice change of pace from tvp or lentil taco meat.