2 cups uncooked quinoa
4 cups vegetable broth
2 tablespoons PICS butter
1 ½ cups PICS salsa
1 tablespoon PICS ground cumin
2 teaspoons Full Circle ground chili powder
1 ½ teaspoons PICS onion powder
¾ teaspoon PICS garlic powder
¾ teaspoon sea salt
¼ teaspoon PICS white pepper
PICS nonstick cooking spray
Rinse the quinoa in a mesh strainer.
Heat a medium size saucepan over medium heat. Once it’s hot, add the rinsed quinoa and toast it for 3-4 minutes, stirring frequently.
Add the vegetable broth and butter to the quinoa, bring the mixture to a boil over medium to high heat. Reduce the heat to low, cover with a secure lid, and cook the quinoa as directed on the package, or until liquid is completely absorbed. When it’s done cooking, remove the lid, fluff the cooked quinoa with a fork and let it set for 10 minutes uncovered.
Preheat oven to 375°F.
In a small bowl, stir together the salsa, cumin, chili powder, onion powder, garlic powder, salt and white pepper.
In a large mixing bowl, stir the cooked quinoa together with the salsa and spices,
then spread onto a lightly greased, parchment-lined baking sheet.
Bake for 30 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it’s fragrant and golden brown. Be careful not to burn!
Add the quinoa to your favorite salad mixture with your favorite salad fixings to serve. Options include;
- spring mix
- romaine
- fresh tomatoes
- olives
- cucumbers
- avocados
- sharp cheese
- corn
- black beans
- and more…
Top it Off: You can always use your family favorite. Consider checking out some of our delicious fresh dressings in the produce area at our Price Chopper/Market 32 Supermarkets. There are many vinaigrettes and ranch dressing options that include cucumber, avocados and cilantro that would be delicious on this salad combination.
Leftovers: You can keep the leftover taco quinoa in the refrigerator for 4-5 days.
Reheating leftovers: The left overs can be reheated in the microwave, but the oven, a toaster oven or skillet are tastier options.