Ultimate Instant Pot Quinoa Taco Filling Recipe

Ingredients

• A cup of quinoa
• A generous one and three-fourth cups of water
• A hint of vegetable bouillon (like Better Than Bouillon®)
• Half a cup of zesty salsa
• One tablespoon of nutritious yeast
• Two teaspoons of aromatic cumin
• Two teaspoons of flavorful chili powder
• A dash of garlic powder
• A sprinkle of sea salt
• A pinch of black pepper

Step 1

Start by giving the quinoa a good rinse under running water using a mesh strainer to ensure it's clean. Next, pour the quinoa and water into a versatile pressure cooker like the Instant Pot®. Mix in some vegetable bouillon for added flavor. Seal the lid tightly and set the cooker to high pressure for 10 minutes as per the manufacturer's guidelines. It will take about 10 to 15 minutes for the pressure to build up.

Step 2

While the quinoa is cooking, preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper for easy clean-up.

Step 3

Once the cooking time is up, carefully release the pressure using the quick-release method, which should take around 5 minutes. Unlock the lid and marvel at the perfectly cooked quinoa.

Step 4

Transfer the cooked quinoa to a spacious bowl and jazz it up with salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Give everything a good toss to blend the flavors. Spread this flavorful mixture onto the prepared baking sheet.

Step 5

Pop the baking sheet into the preheated oven and let it bake for 15 minutes before giving it a good stir. Continue baking until the quinoa turns dry and crispy, which should take an additional 5 to 15 minutes. Enjoy your delicious and crunchy quinoa snack!