Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6 (1/2-cup servings)
If you’re looking for a quick plant-based dinner to make on a weeknight, look no further. This recipe for quinoa taco meat will astound you and your guests. It transforms plain quinoa into a delectable taco filling bursting with southwest flavor.
As a delicious vegan, gluten-free, and kid-friendly meal, you have absolutely nothing to be afraid of.
Ingredients for Quinoa Taco Meat Recipe
Quinoa taco meat’s ingredients are mostly pantry staples. If you can’t find red quinoa, use white instead and add some tomato paste after the spices.
- 1 cup of red quinoa
- 1 teaspoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon of chili powder
- 1 tablespoon cumin powder
- 1 cup medium chunky salsa (like Margaritaville).
- ½ cup chopped yellow onion
- 1 ½ tablespoon smoked paprika
- 1 ¼ teaspoon salt
- 14 tsp cayenne pepper
- 2 cups veggie broth
- 2 to 3 limes, 2-4 tablespoons freshly squeezed lime juice
A well-balanced diet may help in achieving and maintaining a healthy weight. It may also provide enough energy and nutrients for optimal health and reduce the risk of gout attacks.
Eating a lot of starchy carbohydrates is a great way to get started on a healthy, gout-reducing diet. Rice, potatoes, pasta, bread, couscous, barley, oats, and, of course, quinoa are examples of starchy carbohydrates.
Gout-Friendly Benefits of Quinoa
Quinoa is a gluten-free and complete protein alternative to starchy grains. Its popularity has risen dramatically in recent years. Although it frequently replaces grains in dishes, quinoa is actually a seed in the same family as beets, chard, and spinach.
Quinoa has been grown for thousands of years in South America (Peru, Chile, and Bolivia) and was a staple diet of the Incas and their descendants. In recent years, foodies have lauded it as a superior alternative to bulgur wheat, couscous, and rice.
This superfood contains the most protein of any grain. It is so nourishing that NASA has used it to feed astronauts on long space flights.
Consuming quinoa on a regular basis has also been shown to be beneficial since it is a source of fiber. Constipation is avoidable or treatable with fiber, which reduces your risk of developing intestinal cancer. It also makes you feel fuller for longer, which may aid in weight loss.
Quinoa not only offers a variety of nutritional benefits but also helps in the prevention of certain diseases. Specifically, it may help lower your risk of diabetes, heart disease, and cancer.
More importantly, quinoa has been demonstrated to have gout-relieving properties. Gout is a type of arthritis in which uric acid crystals form in the joints and cause pain. Quinoa greatly helps in the relief of pain.
Olive oil is a common ingredient in many cuisines around the world. Without it, my kitchen would be incomplete. I recommend purchasing olive oil made in Greece for the highest quality. Olive oil may also help to regulate uric acid levels in the body.
Try to use only olive oil when cooking. It contains a variety of antioxidants and anti-inflammatory compounds that aid in the reduction of uric acid levels in the body. In fact, it contains over twenty-four anti-inflammatory nutrients and at least nine different types of polyphenols.
These compounds have the ability to suppress or turn off up to 100 genes that cause inflammation.
Three-quarters of the fat in olive oil is oleic acid, a monounsaturated, omega-9 fat; in a nutshell, it’s very healthy! It also contains a lot of antioxidant beta-carotenes and is high in vitamin E.
As gout patients, we are aware that high uric acid levels may cause joint damage and kidney problems. Gout flare-ups may be relieved with medications and dietary changes. And, contrary to popular belief, incorporating lemon juice into your diet may provide numerous health benefits.
To begin, studies have shown that drinking lemon juice lowers the risk of kidney stones. According to other studies, this citrus fruit juice may help reduce gout symptoms.
Lemon juice may also help to prevent the development of gout in people with high uric acid levels. Even people with normal uric acid levels may benefit from using lemon juice to balance their blood acid levels.
- In an ungreased 10-inch skillet over medium heat, toast the raw quinoa for 5 minutes while stirring frequently. In a strainer, rinse the toasted quinoa. Set aside the strainer over a clean bowl.
- Heat 1 tablespoon olive oil in the same skillet over medium-high heat until it shimmers, about 2 minutes, then sauté the onion for 4 minutes, stirring occasionally.
- Cook for 1 minute, or until the garlic begins to smell fragrant. Cook, stirring constantly, for one minute to allow the dry taco seasoning spices to bloom.
- Then add the rinsed quinoa, chunky salsa, and vegetable broth and mix well.
- Bring to a boil while covered with a lid, then reduce to medium-low heat and continue to cook for 20 minutes. Cook, uncovered, for 5 minutes, or until all of the liquid has evaporated.
- Turn off the heat in the skillet. Allow it to rest for 10 minutes, covered. 2 to 4 tablespoons of lime juice, freshly squeezed Serve immediately after fluffing with a fork.
- Over medium heat, char the tortillas in a little olive oil. 12 cups quinoa, 2 tablespoons pico de gallo, 2 tablespoons guacamole, and 1 tablespoon avocado cilantro lime dressing in a tortilla Garnish with fresh cilantro leaves and a squeeze of lime juice.
- Over medium heat, char the tortillas in a little olive oil. 12 cup quinoa, 2 tablespoons pico de gallo, 2 tablespoons guacamole, and 1 tablespoon avocado cilantro lime dressing in a tortilla to taste, garnish with fresh cilantro leaves and lime juice.
- Refrigerate leftovers for up to 4-5 days. Reheat in the microwave, a 350°F (176°C) oven, or on the stovetop in a skillet.
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