Quinoa Taco Bowl (Print Version)
# Ingredients:
→ Base
01 -
2 cups vegetable broth or water
02 -
1 cup uncooked quinoa
03 -
3 tablespoons taco seasoning, split up
→ Protein & Vegetables
04 -
1 medium tomato, chopped into small pieces
05 -
1 pound ground protein (can be turkey, chicken, lean beef, or a plant-based option)
06 -
1 can (15 oz) black beans, rinsed and drained
07 -
1/2 bell pepper, any color, diced
08 -
1 can (15.25 oz) sweet corn, drained of all liquid
→ Toppings
09 -
1 large lime, sliced into 6 pieces
10 -
1/3 cup plain Greek yogurt or choose sour cream
11 -
3/4 cup shredded cheese (Mexican blend works well)
12 -
3/4 cup cilantro, chopped finely
13 -
2 teaspoons olive oil for cooking
14 -
1/3 cup guacamole
# Instructions:
01 -
Combine the quinoa and broth (or water) in a small pot. Boil, then simmer covered for 15-20 minutes until tender and fluffy. Mix in 1 tablespoon of taco seasoning after it’s done.
02 -
In a big frying pan, heat 1 teaspoon olive oil over medium-high. Cook the sweet corn and bell peppers for 5-6 minutes, stirring until corn pops and peppers start browning. Set aside in a bowl.
03 -
Using the same pan, heat 1 teaspoon of olive oil. Brown the ground protein on medium heat for 6-7 minutes, stirring frequently. Add the rest of the taco seasoning, stir, and cook another 2 minutes.
04 -
Scoop quinoa evenly into 6 bowls. Add the veggies (corn/pepper mix), protein, black beans, and tomato on top. Finish it off with cilantro, cheese, guacamole, yogurt (or sour cream), and a lime wedge.
# Notes:
01 -
A flexible taco bowl you can tweak to your liking. Each serving includes about 1/2 cup quinoa, 1/2 cup protein, 1/4 cup of the corn/pepper mix, 1/4 cup black beans, and toppers of your choice.
02 -
Keep in airtight containers in the fridge for a maximum of 4 days. You can freeze the base (skip the cilantro, avocado, and yogurt) for up to 3 months.