It's hot outside and we are planning on patio chilling with these delicious Tacos and Sangria.
-1 cup tri-color quinoa or your favorite color
-1 cup vegetable broth. you can use chicken if your prefer
-3/4 cup water
-1 small red onion diced
-1 small shallot diced
-1 clove garlic chopped
-1 Tbsp nutritional yeast
-1 tsp cumin seeds
-2 tsp ground chili powder
-1/2 tsp garlic powder
-1/2 tsp each sea salt and black pepper
-1 Tbsp Jonny Hetherington Essentials Peach Hot Sauce
-1 Tbsp avocado oil
Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.
Preheat oven to 375 degrees F (190 C).
Add cooked quinoa to a large mixing bowl and add remaining ingredients (nutritional yeast, chili powder, garlic powder, salt, pepper, and oil). Toss to combine.
Heat a few Tbls of avocado oil in a cast iron pan. Toss in the cumin seeds and let crisp for a few minutes. Add the onion, shallot and garlic and cook for a few more minutes stirring occasionally.
Add in your quinoa mix, stir and bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it's fragrant and golden brown.
Voila! Perfect vegan quinoa taco meat.