1 cup (184 g) tri-color, white, or red quinoa
1 cup (240 ml) vegetable broth
3/4 cup (180 ml) water
1/2 cup (128 g) salsa (slightly chunky is best – I love Trader Joe’s brand)
1 Tbsp (3 g) nutritional yeast
2 tsp ground cumin
2 tsp ground chili powder
1/2 tsp garlic powder
1/2 tsp each sea salt and black pepper
1 Tbsp (15 ml) olive or 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 the 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 (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread on a lightly greased (or parchment-lined) baking sheet.
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. Be careful not to burn!