Begin by heating a medium saucepan over medium heat. Once hot, add the rinsed quinoa and toast for 4-5 minutes, stirring frequently to prevent burning.

Pour in the vegetable broth and water, and bring the mixture to a boil over medium-high heat. Then, reduce the heat to low, cover with a lid, and simmer for 15-25 minutes, or until the liquid is fully absorbed. Fluff the quinoa with a fork, then let it rest off the heat for 10 minutes with the lid slightly ajar.

Transfer the cooked quinoa to a large mixing bowl and add the salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil. Stir well to combine all the ingredients.

Spread the quinoa mixture onto a baking sheet that's been lightly greased or lined with parchment paper.

Bake in the preheated oven for 20-35 minutes, stirring once halfway through, until the quinoa is golden brown and fragrant. Watch closely to avoid burning.

Serve the quinoa taco meat in taco shells or use it as a topping for nachos, salads, tostadas, or in enchiladas. Enjoy your meal!