Best Instant Pot Quinoa Taco Meat Substitute Recipes
INSTANT POT QUINOA TACOS RECIPE
This Instant Pot Quinoa Tacos recipe is perfect for Taco Tuesday! Plus, it doesn't require a lot of space to whip it up, so it's a go-to of mine for dinner in our tiny RV kitchen.
Provided by Julie
Number Of Ingredients 11
Steps:
- Rinse the quinoa in a very fine mesh sieve.
- In your Instant Pot, add the rinsed quinoa, vegetable broth, black beans (rinsed and drained), diced tomatoes (with juice), enchilada sauce, chili powder, cumin and salt. Mix all of the ingredients together.
- Set your Instant Pot to 1 minute.
- After the minute is done, let it sit for 10 minutes before you release the steam.
- Release the steam after 10 minutes, stir in the thawed corn and let the quinoa sit for another 5 minutes to thicken up.
- Garnish with your desired toppings and enjoy!
Nutrition Facts : ServingSize 1 Servings
INSTANT POT® QUINOA TACO MEAT SUBSTITUTE
Amazingly flavorful taco 'meat' made with quinoa, smoky seasonings, and salsa, right in the Instant Pot®! Baked until hot and crispy. A great substitute for ground beef, with just 9 ingredients.
Provided by Garrett Griffin
Categories Everyday Cooking Vegan
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.
Nutrition Facts : Calories 181.4 calories, Carbohydrate 31.5 g, Fat 3.2 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 436.8 mg, Sugar 1.3 g
INSTANT POT TACO MEAT
This was really delicious for tacos. I never would have added bell peppers or used red onions, but it was a nice addition. Recipe courtesy of www.myheartbeets.com. Serving size is estimated.
Provided by AmyZoe
Categories Meat
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Add all the ingredients to the instant pot except for the ground beef.
- Press the saute button and stir fry for 5 or 6 minutes.
- Then add the ground beef and cook until mostly brown.
- Secure the lid, close the pressure valve, and cook for 10 minutes at high pressure.
- Naturally release pressure (or you can quick release too if you're in a hurry).
- Open the lid, and if the meat is released any liquid then press the saute button and boil it off.
- Garnish with cilantro and serve.
Nutrition Facts : Calories 332.4, Fat 24.2, SaturatedFat 7.6, Cholesterol 77.1, Sodium 383, Carbohydrate 6.3, Fiber 1.9, Sugar 2.4, Protein 22.1
INSTANT POT® QUINOA TACO MEAT SUBSTITUTE
Amazingly flavorful taco 'meat' made with quinoa, smoky seasonings, and salsa, right in the Instant Pot®! Baked until hot and crispy. A great substitute for ground beef, with just 9 ingredients.
Provided by Garrett Griffin
Categories Vegan Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.
Nutrition Facts : Calories 181.4 calories, Carbohydrate 31.5 g, Fat 3.2 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 436.8 mg, Sugar 1.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love