Quinoa Taco Bowl (Print Version)
# Ingredients:
→ Base
01 -
2 cups vegetable broth or water
02 -
1 cup quinoa, uncooked
03 -
3 tablespoons taco spices, divided
→ Protein & Vegetables
04 -
1 medium tomato, chopped
05 -
1 can of black beans (15 oz), rinsed and drained
06 -
1 pound ground meat or plant-based protein (turkey, chicken, lean beef, or alternative)
07 -
1 can of sweet corn (15.25 oz), drained
08 -
Half a bell pepper of any color, finely diced
→ Toppings
09 -
3/4 cup finely shredded cheese blend (Mexican style)
10 -
1/3 cup sour cream or plain Greek yogurt
11 -
3/4 cup chopped fresh cilantro
12 -
1/3 cup creamy guacamole
13 -
2 teaspoons olive oil
14 -
1 lime, cut into 6 wedges
# Instructions:
01 -
In a pot, mix the quinoa with water or broth. Let it boil, then lower the heat, cover it up, and simmer 15-20 minutes until it’s fluffy. Toss in a tablespoon of taco seasoning at the end.
02 -
Warm a teaspoon of oil over medium-high heat in a big frying pan. Toss in the corn and peppers, stirring for 5-6 minutes until the peppers are slightly charred and the corn pops a little. Move to another bowl.
03 -
Use the same skillet with a teaspoon of oil to cook the meat or protein for about 6-7 minutes until it’s browned. Stir in the remaining taco seasoning and let it cook for 2 more minutes.
04 -
Split the quinoa across 6 serving bowls. Add the corn and pepper mix, your protein, beans, and diced tomato. Cover it all with cheese, a dollop of yogurt or sour cream, guacamole, fresh cilantro, and a slice of lime.
# Notes:
01 -
This bowl is totally adaptable for meal prep. It works with any protein you like. Each serving has about 1/2 cup of quinoa, 1/4 cup beans, 1/4 cup veggies, and 1/2 cup protein with toppings.
02 -
Refrigerate in sealed containers for up to 4 days. Freeze the base (without yogurt, cilantro, or avocado) for up to 3 months.