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Quinoa Taco Bowl Recipe

Quinoa Taco Bowl Recipe
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★★★★★

5.1 from 25 reviews

This Quinoa Taco Bowl is a vibrant, nutritious, and flavorful meal perfect for weeknight dinners or meal prep. Packed with protein-rich quinoa, seasoned ground meat or plant-based substitute, fresh veggies, and zesty toppings, it offers a balanced combination of textures and tastes inspired by classic taco flavors in a wholesome bowl format.

Ingredients

Scale

Quinoa Base

  • 1 cup dry quinoa
  • 2 cups water or vegetable broth
  • 1 tablespoon taco seasoning

Vegetable Mix

  • 1 teaspoon olive oil
  • 1 15.25-oz. can Libby’s Whole Kernel Sweet Corn, drained
  • 1/2 bell pepper (green, red, orange, or yellow), diced into 1/4 inch pieces
  • 1 15-oz. can black beans, drained and rinsed
  • 1 medium tomato, diced into 1/4 inch pieces

Protein

  • 2 teaspoons olive oil, divided
  • 1 pound ground protein of your choice (96% lean beef, chicken, turkey, or plant-based meat substitute)
  • 2 tablespoons taco seasoning

Toppings

  • 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

Instructions

  1. Cook Quinoa: In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil over high heat. Once boiling, cover the saucepan and reduce the heat to low. Let it simmer gently for 15-20 minutes until the liquid is fully absorbed and the quinoa is fluffy. Stir in 1 tablespoon of taco seasoning to infuse the quinoa with flavor.
  2. Sauté Vegetables: Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the drained corn and diced bell pepper. Sauté for 5-6 minutes until the peppers become slightly charred and the corn starts popping, enhancing their natural sweetness. Transfer this mixture to a separate bowl and set aside.
  3. Cook Protein: Wipe out the skillet to remove any residue and add the remaining 1 teaspoon of olive oil. Add your chosen ground protein to the skillet. Use a spatula to break up the meat as it cooks, stirring and browning evenly for about 6-7 minutes. Once browned, stir in the remaining 2 tablespoons of taco seasoning and cook for another 2 minutes to allow the spices to blend well.
  4. Assemble the Bowls: Divide the cooked quinoa evenly among six serving bowls or meal prep containers. Then distribute the sautéed corn and bell pepper mixture, cooked seasoned protein, black beans, and diced tomatoes evenly over the quinoa. This balanced layering ensures every bite is flavorful and wholesome.
  5. Add Toppings and Serve: Garnish each bowl with shredded Mexican cheese, a dollop of Greek yogurt or sour cream, a spoonful of guacamole, and a generous sprinkle of fresh cilantro. Serve with lime wedges on the side for squeezing, adding a fresh, zesty finish to the dish.

Notes

  • For a vegetarian or vegan option, swap ground meat with plant-based meat substitutes and use vegan cheese, sour cream, or yogurt alternatives.
  • Adjust taco seasoning quantity to your preferred spice level.
  • Meal prep: This recipe is perfect for preparing in advance and keeps well refrigerated for up to 4 days.
  • To reduce sodium, use low-sodium canned beans and corn or rinse them well before adding.
  • Fresh lime wedges add brightness but can be omitted if unavailable.

Nutrition

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Find it online: https://tastybynova.com/quinoa-taco-bowl-recipe/