Lentil Quinoa Taco Meat

• 1 batch Spanish Quinoa*
• 1 1/2 cups cooked lentils (use brown, green or black)
• 1/3 cup nutritional yeast
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• Salt & pepper to taste (about 1/2 tsp each)

Instructions

• Preheat the oven to 400ºF. If you baking pans are prone to sticking, line a baking sheet with parchment paper.
• In a large bowl, combine all the ingredients. Stir together until everything is evenly incorporated.
• Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer.
• Bake on the center rack for 35 - 40 minutes, stirring every 15 minutes or so to ensure even baking.
• Serve immediately with your favorite taco ingredients

Spanish Quinoa:

• 1 teaspoon olive oil
• 1/4 cup chopped white onion
• 1 cup quinoa
• 1/2 cup chunky salsa
• 2 cups vegetable broth

• Heat the oil in a small saucepan. Add the onion and saute until tender and golden brown.
• Add the quinoa, salsa and broth and stir to combine. Bring the mixture to a boil, cover and reduce to simmer for 20 minutes.
• Remove from heat, fluff and allow to sit for 5 min