- 1 cup (180g) uncooked quinoa
- 1 cup (240ml) vegetable broth*
- ¾ cup (180ml) water
*If you don’t have nutritional yeast, you may omit it. Or, if not needing a vegan recipe, you could use finely grated Parmesan cheese instead.
*No vegetable broth? Use chicken broth if a vegan or vegetarian recipe is not needed. The broth infuses more flavor into the quinoa, but if you don’t have it, you could also use all water plus a pinch or two of salt.
How to use the quinoa taco “meat”: Serve it in crispy or soft taco shells, in burrito bowls, and quesadillas. Use as a filling for stuffed peppers. Or make a taco salad, nachos, enchiladas, or tostadas. We’ve also enjoyed scooping it onto tortilla chips and then adding a dollop of salsa or guacamole. (See main post for specific suggestions.)
Storage: Leftovers will keep in an airtight container in the refrigerator for 4-5 days and can be frozen for up to 3 months. Reheat in the microwave, in a 350℉ oven, or in a skillet on the stovetop.