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Healthy quinoa taco bowl with fresh vegetables and toppings

Quinoa Taco Bowl

A customizable and wholesome Quinoa Taco Bowl filled with protein, fiber, and vibrant flavors, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.