Quick Quinoa Taco Filling Made in the Instant Pot®

Ingredients

• 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

Step 1

Giv 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.

Step 2

While the quinoa cooks, go ahead and preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 3

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.

Step 4

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.