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Bring 2 cups of salted water to a boil in a medium saucepan. Once boiling, add quinoa and reduce to a simmer. Cover and let simmer for 15 minutes. Remove from heat and let sit, covered for an additional 10 minutes or until most of the liquid is absorbed.
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Meanwhile, preheat oven to 375 degrees and line a baking sheet with parchment paper. In a mixing bowl, combine 1/2 cup salsa, nutritional yeast (if using), olive oil, cumin, chili powder, paprika, oregano, and a dash of salt and pepper.
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Once the quinoa has sat, fluff with a fork and transfer to mixing bowl. Fold until the quinoa is completed coated with the salsa mixture and transfer to prepared baking sheet. Spread out into an level layer on the baking sheet to ensure even baking.
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Bake for 25 to 35 minutes (time varies so much because different salsas will have different amounts of water content), stirring halfway through, or until most of the quinoa has browned.
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Remove from heat and serve warm.
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Meanwhile, heat 1 Tbsp olive oil in a medium skillet over medium-high heat. Add in bell pepper, onion strips, corn, and a dash of salt and saute until slightly softened, about 7 to 10 minutes (I like mine still slightly crunchy but saute for longer if you prefer them softer).
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To serve: Top tostadas with quinoa taco meat, sauteed vegetables, and any toppings from the list above you'd prefer.