One of my favourites to go dishes are tacos! There is nothing a good taco can’t fix. For this recipe you will be using quinoa to create that minced meat taco texture that will give any taco the perfect filling! With only 9 ingredients and 25 min you can have the perfect smokey taco meat.
I hope you love this recipe and start filling all your tacos, burritos, enchiladas, and topping your nachos with this flavourful recipe!
This recipe is:
Serves: 3 Cups
Prep Time: 10 min
Cooking Time: 25 min
1 Cup dried Quinoa
1/2 Cup Sun Dried Tomatoes
1/2 tsp Chipotle Paste
1 Tbsp Liquid Smoke
1 Tbsp Nutritional Yeast
2 tsp Cumin Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Black Pepper
1 Tbsp Olive Oil or Oil from Sun Dried Tomatoes
1 Tbsp Tomato Paste
1 Veggie Stock Cube
3/4 Cup Water
Add quinoa, 3/4 Cups water and the veggie stock cube into a pot and bring to a boil, then reduce to simmer cover pot with a lid and cook for 8 min or until the quinoa has absorbed all water. Remove from heat and let to cool down with the lid still on for 10 min. Once cooled fluff quinoa with a fork.
In the mean time your quinoa is cooking prepare your bbq sauce by mixing the rest of the ingredients into a food processor until smooth.
Once your quinoa has cooled down preheat oven to 190ºC/325ºF and line a baking sheet with parchment paper.
Place quinoa into a large bowl and add bbq mixture and combine with a spatula until quinoa is completely covered by the bbq sauce. Transfer to baking sheet and bake for 25 minutes, flipping the mixture half way.
Notes: Store in fridge for up to 5 days. Reheat on oven or skillet before serving.