Wash the quinoa, if you like, and set it aside. Add the quinoa, the vegetable broth or water, and all of the spices to a saucepan over medium heat. Mix really well. Cover with a lid, and bring to a boil. Once it’s boiling rapidly, reduce the heat to low, and let this cook for 15 to 17 minutes, covered. Check in between, and stir once and continue to cook.

Once the quinoa is cooked to preference, open the lid, and mix and fluff a little bit. Even if the mixture is a little wet, the quinoa will continue absorbing the moisture. Just let it sit for a few minutes before crisping it up.

To crisp on the stovetop: Heat a skillet over medium high heat, then add 2 teaspoons of the oil. Once the oil is hot, add the cooked quinoa, and spread it out in the skillet. Depending on the size of your skillet, you might need to do this in two batches. Spread the quinoa in a single layer, and cook for 3 to 4 minutes. Then, stir it again and cook again for another 2 minutes or so. Stir it again, and keep repeating (2-4 times) until the texture changes and is starting to get crispy. You can switch off the heat at this point, or cook it a little bit longer to get it even more crunchy. When it’s crisped to preference, switch off the heat.

To crisp in the oven: Preheat the oven to 400° F (205° C). Line a baking sheet with parchment paper, and add the quinoa to the baking sheet. Drizzle the oil all over, mix well, and then spread the quinoa out into an even layer. Place the baking sheet in the oven and bake for 10 to 12 minutes, then open the oven and stir the quinoa, and spread it out again. Bake for 8 to 10 more minutes, and check if the quinoa is baked. The texture is to your preference. For crispier, bake it another 5 minutes or longer. When the quinoa taco meat reaches your desired level of crispness, remove from the oven and transfer to a bowl.

Mash the avocado, then add all the remaining ingredients, and mash and mix. Taste and adjust salt and flavor, and use.

Heat your tortillas in a skillet or over flame until they're warm. You can also burn the edges of the tortillas over the flame. Add a good helping of chopped lettuce topped with plenty of the quinoa taco meat and, top it with some guacamole and some chopped onion or pico de gallo. Drizzle on some lime juice, and serve.