Start by rinsing 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of low-sodium vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Once done, remove from heat and let it sit, covered, for an additional 5 minutes.
While the quinoa is cooking, finely dice 1 cup of raw walnuts. This will help achieve the desired ground beef texture. You can use a food processor for a quicker option, just be careful not to over-process them into a paste.
In a large mixing bowl, combine the cooked quinoa, diced walnuts, 3 tablespoons of tomato paste, 1 tablespoon of nutritional yeast, 1/2 cup of salsa, 1/4 teaspoon of garlic powder, 2 teaspoons of chili powder, 2 teaspoons of cumin, and 2 teaspoons of dried oregano or Italian seasoning. Season with 1/2 teaspoon of black pepper and 1/2 teaspoon of salt (adjust to taste). Mix until everything is well incorporated.
In a skillet over medium heat, add the mixture and cook for about 5-7 minutes, stirring occasionally. This will allow the flavors to meld together and the mixture to heat through. If it seems too dry, you can add a splash of vegetable broth or marinara sauce.
Once heated through, you can use your plant-based ground beef immediately in your favorite recipes or store it for later use.
