Smoky Quinoa Crumble

This smoky quinoa crumbles recipe is a smoky plant-based meat alternative that can be used to enhance, soups, salads, and nachos or as a vegan meat filler for tacos, burritos, wraps, or grain bowls. 

In the recipe, quinoa and smoky and flavorful seasonings, like smoked paprika and chili powder are combined to make a faux meat crumble. Quinoa is baked till crispy to create a "meaty" texture, similar to ground beef or taco meat.

This recipe was inspired by Minimalist Baker's quinoa taco meat recipe, we adapted it to go from a taco meat substitute to a vegan Italian Sausage crumble to be used in our Zuppa Toscana recipe.

Jump to:

• Health Benefits
• Ingredients
• Instructions
• Substitutions + Variations
• Storage
• Tip
• Recipe

Health Benefits

Quinoa (KEEN-wah) is actually a seed that is prepared like a grain, referred to as a pseudocereal grain. Quinoa is a gluten-free food.

Quinoa is a good source of plant-based protein and is a complete protein source meaning it contains all 9 of the essential amino acids which are bodies cannot produce. 1 cup (185 grams) of cooked quinoa has about 8 grams of protein.

Not all proteins are easy on digestion but quinoa is. Quinoa is high in fiber that can help digestion, and gut health and promote feelings of fullness.

Quinoa is also a good source of nutrients, and minerals, like magnesium, phosphorus, folate, zinc, and iron. It also contains flavenoids like quercetin and kaempferol which have antioxidant and anti-inflammatory properties.

Ingredients

Here is what you will need to make this vegan meat substitute made from quinoa crumbles.

Quinoa

• quinoa
• vegetable broth
• water

Seasoning

• tomato sauce
• nutritional yeast
• dried oregano
• garlic powder
• smoked paprika
• red pepper flakes
• olive oil
• salt + black pepper
• liquid smoke, optional

See the recipe card for quantities.

Instructions

Toast the quinoa in a medium size saucepan over medium heat. Toast for about 5 minutes stirring frequently. 

Cook the quinoa by adding in the vegetable broth and water and bring it to a boil. Then reduce heat to a low, cover, and simmer for about 15 minutes or until the liquid is absorbed.

This is typically a good time to preheat the oven to 400°F (200°C).

Once the liquid is absorbed, remove from heat and remove the cover. Then fluff the quinoa with a fork and let rest for a few minutes.

In a large mixing bowl add the remaining ingredients - tomato sauce, nutritional yeast, olive oil, oregano, garlic, smoked paprika, red pepper flakes, salt, and black pepper and mix the seasonings until combined.

Add the quinoa to the seasoning and mix until all the quinoa is well coated.

On a baking sheet lined with parchment paper add the seasoned quinoa and spread out the quinoa.

Bake for about 35 minutes, flipping and fluffing halfway through so that the quinoa gets a nice crisp texture throughout.

The quinoa is complete when crispy and golden. (Although if you prefer a softer quinoa you could pull the quinoa out after 20 minutes.)

Store leftovers in the refrigerator for up to 7 days or freeze for up to 6 months. 

Reheat in the oven at 350°F (175°C) or on the stovetop in a skillet. Alternatively, quickly reheat in the oven on broil, and check every couple minutes to make sure the quinoa does not burn.

Substitutions + Variations

• Smoked paprika adds a smoky meat-like flavor and can be substituted for liquid smoke. Alternatively if smoked paprika or liquid smoke is unavailable regular paprika can be used.
• Adobo sauce can be used in place of tomato sauce, for Mexican-inspired quinoa crumble.
• Tomato paste can be used in place of tomato sauce, mix together equal parts of tomato paste and water.
• Spice - adjust the red pepper flakes to reduce or increase heat. If you do not like much spice you could omit the red pepper flakes since this recipe contains heat from other seasonings.
• Vegetable broth can be substituted for a vegetable bouillon cube or alternatively water.

Storage

Store in an airtight container in the fridge for up to a week. Easily reheat in the oven at 350°F (175°C) or on the stovetop in a skillet. Alternatively, quickly reheat in the oven on broil, check every couple minutes to make sure the quinoa does not burn and toss.

This recipe freezes well. I like to make a large batch and freeze so then I have meat alternative filling ready to go with little effort. This quinoa filling can be kept frozen for up to 6 months in a proper freezer-safe bag or container. The quinoa crumble does not need to be defrosted, simply reheat it on the stovetop or in the oven.

Tip

Make sure to keep an eye on the quinoa towards the end of the baking time to prevent burning.

Recipe

More Recipes To Try

• High Protein Quinoa and Black Bean Taco Filling
• Plant-Based Italian-Style Meatballs