Instant Pot Quinoa Taco Meat Substitute Recipes

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INSTANT POT® QUINOA TACO MEAT SUBSTITUTE



Instant Pot® Quinoa Taco Meat Substitute image

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.

Provided by Garrett Griffin

Categories     Everyday Cooking     Vegan

Time 55m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 181.4 calories, Carbohydrate 31.5 g, Fat 3.2 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 436.8 mg, Sugar 1.3 g

INSTANT POT® QUINOA TACO MEAT SUBSTITUTE



Instant Pot® Quinoa Taco Meat Substitute image

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.

Provided by Garrett Griffin

Categories     Vegan Recipes

Time 55m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 181.4 calories, Carbohydrate 31.5 g, Fat 3.2 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 436.8 mg, Sugar 1.3 g

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