Instant Pot® Quinoa-Based Taco Meat Alternative

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 pressure cooker you have), then stir in the vegetable bouillon. Seal the lid and set it to cook on high pressure for 10 minutes. It might take about 10 to 15 minutes for the pressure to build before the timer starts.

Step 2

While the quinoa is cooking, 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. Transfer the fluffy quinoa to a large bowl and mix in the salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper until everything is well combined.

Step 4

Spread the 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 it’s nicely dried out and crisp.