Taco Bowl Quinoa (Print Version)
# Ingredients:
→ Base
01 -
2 cups broth or water
02 -
1 cup quinoa (uncooked)
03 -
3 tablespoons taco seasoning, split
→ Protein & Vegetables
04 -
1 medium tomato, chopped
05 -
1 can (15 oz) black beans, rinsed and drained
06 -
1/2 bell pepper, diced (use any color)
07 -
1 can (15.25 oz) sweet corn, drained
08 -
1 pound of ground turkey, chicken, lean beef, or plant-based option
→ Toppings
09 -
2 teaspoons olive oil
10 -
1 large lime, sliced into 6 wedges
11 -
1/3 cup guacamole
12 -
3/4 cup shredded cheese blend
13 -
3/4 cup chopped fresh cilantro
14 -
1/3 cup sour cream or plain Greek yogurt
# Instructions:
01 -
Mix quinoa with broth or water in a pot. Heat to a boil, lower the heat, cover it, and cook 15-20 minutes until soft. Sprinkle 1 tablespoon taco seasoning and stir.
02 -
In a big pan, warm 1 teaspoon olive oil over medium-high heat. Toss in the corn and diced peppers. Stir and cook 5-6 minutes till the corn pops and peppers char. Move to a dish when done.
03 -
Using the same skillet, heat 1 teaspoon oil over medium heat. Cook the meat for 6-7 minutes until no pink remains. Pour the rest of the taco seasoning over it and stir for another 2 minutes.
04 -
Scoop some quinoa into 6 bowls. Throw in bean mix, meat, diced tomato, corn-pepper mix, and finish with toppings like cheese, sour cream, guacamole, chopped cilantro, and lime slices.
# Notes:
01 -
A handy, meal-prep taco bowl that works with any protein type you like. Each serving features around 1/2 cup of quinoa, 1/2 cup of meat, 1/4 cup of corn/veggies, and plenty of toppings.
02 -
Keep in sealed containers in the fridge for up to 4 days. Freeze the base mixture (skip avocado, sour cream, and herbs) for up to 3 months.