This flavorful quinoa taco filling is perfect for a quick and healthy weeknight dinner. Ready in no time using your Instant Pot®, it’s a delicious way to enjoy a protein-packed meal with minimal effort.
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Start by giving the quinoa a good rinse in a fine mesh strainer to get rid of any bitterness. Pour the rinsed quinoa and water into your Instant Pot or any similar pressure cooker, then stir in the vegetable bouillon. Seal the lid and set it to cook on high pressure for 10 minutes. It will take about 10 to 15 minutes for the pressure to build up before the cooking starts.
While the quinoa cooks, go ahead and preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Once the cooking time is up, carefully release the pressure using the quick-release method, then open the lid. Scoop the quinoa into a large bowl and stir in the salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper until everything is well combined.
Spread the quinoa mixture evenly on your prepared baking sheet. Pop it in the oven and bake for 15 minutes, then give it a good stir. Keep baking for another 5 to 15 minutes, stirring occasionally, until the quinoa dries out and gets nice and crispy.
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Use fresh spices for the best flavor.
- If you like it spicier, add a pinch of cayenne or extra chili powder.
This dish comes together quickly and packs a flavorful punch with minimal effort. It’s a healthy, protein-rich option that satisfies your taco cravings without the need for meat. Plus, using the Instant Pot® makes cooking quinoa easy and hands-off.
Serve with warm corn or flour tortillas and top with your favorite taco fixings like avocado, salsa, shredded cheese, and fresh cilantro. A squeeze of lime juice adds a nice bright finish.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it seems dry. This filling also freezes well for up to 3 months.
