Instructions

• Preheat the oven to 400°F.
• Place 1 cup rinsed quinoa, 2 cups low-sodium vegetable broth, 1/2 teaspoon black pepper, and 1/2 teaspoon salt (more or less to taste) in a medium pot. Bring to a boil over medium-high heat.
• Once boiling, reduce heat to a low simmer, cover, and cook until the broth is absorbed, 12–15 minutes.
• Turn off the burner, keep the pot covered, and let the quinoa sit for 5 minutes. Then uncover and fluff the quinoa with a fork.
• Transfer the cooked quinoa to a large mixing bowl. Add 1 cup raw finely diced walnuts, 3 tablespoons tomato paste, 1 tablespoon nutritional yeast, 1/2 cup salsa (no sugar added), 1/2 cup marinara sauce, 2 teaspoons chili powder, 2 teaspoons cumin, 2 teaspoons dried oregano or Italian seasoning, and both 1/4 teaspoon garlic powder entries (total 1/2 teaspoon garlic powder). Stir thoroughly until evenly combined.
• Line a large baking sheet with parchment paper. Spread the quinoa mixture evenly in a thin layer on the prepared sheet.
• Bake for 15 minutes. Remove the sheet from the oven, stir the mixture and press/spread it evenly again, then return to the oven and bake a further 15 minutes.
• Remove from the oven and let cool a few minutes before using. Use in your favorite Mexican or Italian dishes.
• Store leftovers in the refrigerator for up to 1 week or freeze for later use.