Quinoa Taco Bowl

I remember the first time I made a taco bowl for my family. The kitchen filled with warm spices and sizzling ingredients, creating an inviting atmosphere. As we gathered around the table, laughter and joy erupted with each bite. This Quinoa Taco Bowl recipe means a lot to me because it brings people together. It’s not just a meal, but a chance to connect and share stories. I love how easily customizable it is, making it perfect for different tastes and preferences. What’s special about this recipe is its wholesome goodness while packing in flavor, proving that healthy eating can also be comforting and delicious.

why make this recipe

Creating a Quinoa Taco Bowl is a satisfying experience that combines ease and nourishment. It’s a great recipe for busy weeknights or meal prep. Quinoa serves as a fantastic base packed with protein and fiber. You can mix and match ingredients based on what you love, so everyone can enjoy their perfect bowl. Plus, it’s quick to make and can be on the table in about 30 minutes, making it perfect for any occasion.

how to make Quinoa Taco Bowl

Ingredients

• 1 cup dry quinoa
• 2 cups water or vegetable broth
• 3 tablespoons taco seasoning (divided)
• 2 teaspoons olive oil
• 1 (15.25 oz) can of Libby’s Whole Kernel Sweet Corn (drained)
• 1/2 bell pepper of your choice (diced into 1/4 inch pieces)
• 1 pound ground protein of your choice (96% lean beef, chicken, turkey, or plant-based meat substitute)
• 1 (15 oz) can of black beans (drained and rinsed)
• 1 medium tomato (diced into 1/4 inch pieces)
• 3/4 cup shredded Mexican cheese
• 1/3 cup plain Greek yogurt or sour cream
• 1/3 cup guacamole
• 3/4 cup fresh cilantro (finely chopped)
• 1 large lime (cut into 6 wedges for squeezing)

Directions

1. In a medium saucepan, combine quinoa with water or broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy. Stir in 1 tablespoon of taco seasoning.
2. Heat a large skillet over medium-high heat. Add 1 teaspoon of oil, corn, and bell pepper. Sauté for 5-6 minutes, until peppers are slightly charred and corn starts to pop. Transfer to a bowl.
3. Wipe out the pan. To the same pan, add the remaining 1 teaspoon of oil. Add the ground protein and use a spatula to break it apart. Cook until browned, about 6-7 minutes. Stir in the remaining 2 tablespoons of taco seasoning and cook for an additional 2 minutes.
4. Divide the cooked quinoa among 6 bowls or meal prep containers. Then, evenly distribute the corn and pepper mixture, cooked taco protein, black beans, and tomatoes.
5. Garnish with Mexican cheese, Greek yogurt or sour cream, guacamole, cilantro, and lime wedges.

how to serve Quinoa Taco Bowl

Serve the Quinoa Taco Bowls warm while the flavors are still fresh. You can offer additional toppings like salsa or jalapeños on the side for a little extra kick. Placing the bowls on the table encourages everyone to build their own, adding a fun and interactive element to the meal.

how to store Quinoa Taco Bowl

If you have leftovers, store them in airtight containers in the fridge for up to 4 days. This dish makes for great lunches or quick dinners, simply reheat in the microwave.

tips to make Quinoa Taco Bowl

• Rinse quinoa before cooking to remove any bitterness.
• Use vegetable broth for extra flavor in the quinoa.
• Feel free to add your favorite veggies like zucchini or avocado.
• Adjust the spice level by adding more or less taco seasoning.

variation

You can easily make this bowl vegetarian or vegan by using a plant-based protein and omitting dairy toppings. You can also replace quinoa with brown rice or cauliflower rice for a different base.

FAQs

1. Can I use a different protein?

Yes, you can use any protein you prefer, whether it’s ground turkey, chicken, beef, or a plant-based substitute.

2. How can I make this dish spicier?

You can add sliced jalapeños, hot sauce, or more taco seasoning to kick up the heat.

3. Is it okay to meal prep this dish?

Absolutely! This recipe stores well, making it perfect for meal prepping lunches or dinners for the week.

Quinoa Taco Bowl

A customizable and wholesome Quinoa Taco Bowl filled with protein, fiber, and vibrant flavors, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Lunch, Main Course

Cuisine: Healthy, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Base

• 1 cup dry quinoa Rinse before cooking to remove any bitterness.
• 2 cups water or vegetable broth Use vegetable broth for extra flavor.

For the Toppings

• 3 tablespoons taco seasoning (divided) Adjust the spice level by adding more or less as desired.
• 2 teaspoons olive oil Used for sautéing.
• 1 can Libby’s Whole Kernel Sweet Corn (15.25 oz) Drained.
• 1/2 whole bell pepper of your choice Diced into 1/4 inch pieces.
• 1 pound ground protein of your choice Choose from 96% lean beef, chicken, turkey, or a plant-based substitute.
• 1 can black beans (15 oz) Drained and rinsed.
• 1 medium tomato Diced into 1/4 inch pieces.
• 3/4 cup shredded Mexican cheese For garnishing.
• 1/3 cup plain Greek yogurt or sour cream For garnishing.
• 1/3 cup guacamole For garnishing.
• 3/4 cup fresh cilantro Finely chopped, for garnishing.
• 1 large lime Cut into wedges for squeezing.

Method

 

Cooking the Quinoa

1. In a medium saucepan, combine quinoa with water or broth. Bring to a boil, then cover and reduce heat to low.
2. Simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy. Stir in 1 tablespoon of taco seasoning.

Sautéing the Vegetables

1. Heat a large skillet over medium-high heat. Add 1 teaspoon of oil, corn, and bell pepper.
2. Sauté for 5-6 minutes, until peppers are slightly charred and corn starts to pop. Transfer to a bowl.

Cooking the Protein

1. Wipe out the pan. To the same pan, add the remaining 1 teaspoon of oil.
2. Add the ground protein and use a spatula to break it apart. Cook until browned, about 6-7 minutes.
3. Stir in the remaining 2 tablespoons of taco seasoning and cook for an additional 2 minutes.

Assembling the Bowls

1. Divide the cooked quinoa among 6 bowls or meal prep containers.
2. Evenly distribute the corn and pepper mixture, cooked taco protein, black beans, and tomatoes.
3. Garnish with Mexican cheese, Greek yogurt or sour cream, guacamole, cilantro, and lime wedges.

Notes

Offer additional toppings like salsa or jalapeños on the side for a little extra kick. Placing the bowls on the table encourages everyone to build their own, adding a fun and interactive element to the meal.