Amazingly flavorful taco 'meat' made with quinoa, smoky seasonings, and salsa, right in the Instant Pot®! Baked until hot and crispy. A great substitute for ground beef, with just 9 ingredients.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Use any variety of quinoa you like.

Nutrition Facts

181.4 calories; 7.9 g protein; 31.5 g carbohydrates; 0 mg cholesterol; 436.8 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
03/05/2019
We thought this was a great recipe and a nice change of pace from tvp or lentil taco meat. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/05/2019
We thought this was a great recipe and a nice change of pace from tvp or lentil taco meat. Read More
Rating: 5 stars
03/05/2019
We thought this was a great recipe and a nice change of pace from tvp or lentil taco meat. Read More