So we all know I’m not really talking about meat here but after all of the press about pink slime I don’t want to us the works “taco filling” because that sounds too much like filler, BLECK!
I’m talking about seasoning up nutrient dense quinoa. If you’ve read my blog for long you know I’m a fan of quinoa. I buy a big bag at Costco for under $10. I like to use it anywhere someone would typically use ground beef so, burgers, tacos, nacho’s, and my husband LOVES it with cinnamon for breakfast (think oatmeal style). I’ve also used it in place of rice or other grains. It is also a gluten free food for those so inclined.
Quinoa “Taco Meat”
- 2 cups cooked quinoa
- 1 tsp salt
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1 tsp chili powder
- 1/2 cumin
- 1/2 black pepper
- 1/4 cup tomato sauce
- Stir all seasonings into quinoa. We like a lot of spice so feel free to pair this down if you’re not crazy about a lot of seasoning.
- Stir in tomato sauce, I happened to be out so I used about 2 tsp of tomato paste and a little water.
- If seasonings are not mixing well add a little water or veggie broth.
Last night we had this on Nachos and my three teenagers, or as I usually say teenyboppers, loved it. Other places to eat this would obviously be tacos, burritos, and taco salads. I think for lunch I’ll have some on a baked potato as inspired by Laura’s Taco Potatoes over at Heavenly Homemakers. Of course her recipe has meat but I was still inspired, especially since I still have some fresh salsa and pinto beans to add to my hot potato.
Another favorite way to make this is to mix it 1:1 with cooked lentils. I love lentils in place of tradition ground beef recipes. I was planning on cooking it that way last night but alas I forgot to cook the lentils. I know they cook very quickly but since my big kids are here I’d rather visit than cook (or have an extra pan to wash).
Do you eat quinoa? What is your favorite way to eat it? Since we love Mexican food almost any new thing I try has Mexican flare, I know I should branch out but it’s hard to resist those familiar spices.