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Quinoa Taco Bowl

There’s something magical about meals that are as vibrant and colorful as they are delicious and wholesome. Enter the Quinoa Taco Bowl — a dish that has taken the food world by storm and found a permanent spot in many kitchens. Whether you’re looking for a quick weeknight dinner, a meal prep superstar, or a satisfying lunch that fuels your day, this bowl ticks all the boxes. It’s packed with protein, fiber, and flavor, all while being incredibly easy to customize.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water or broth
  • 1 can black beans, drained and rinsed 🫘
  • 1 cup corn kernels (fresh, canned, or frozen) 🌽
  • 1 avocado, diced 🥑
  • 1 cup diced tomatoes 🍅
  • ½ cup sour cream or Greek yogurt 🥄
  • Fresh cilantro, chopped 🌿
  • Salt, pepper, and taco seasoning to taste 🧂
  • Optional: lime wedges, shredded cheese, hot sauce

Instructions

1. Cook the Quinoa
In a saucepan, combine rinsed quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and season with a little salt, pepper, and taco seasoning if desired.

2. Prepare the Toppings
While the quinoa cooks, dice your tomatoes and avocado, rinse your beans, and chop cilantro.

3. Assemble the Bowl
In each serving bowl, start with a bed of quinoa. Top with black beans, corn, tomatoes, avocado, and a dollop of sour cream or Greek yogurt.

4. Garnish and Serve
Sprinkle with cilantro, a squeeze of lime, and your favorite toppings like cheese or hot sauce. Serve immediately and enjoy!

Notes

Variations to Explore 🔄

  • Protein Power: Add grilled chicken, shrimp, or even taco-seasoned ground turkey.
  • Vegan Delight: Skip dairy and load up with extra avocado, vegan cheese, or a drizzle of tahini.
  • Tex-Mex Flair: Mix in roasted bell peppers, red onions, and smoky chipotle sauce.
  • Breakfast Bowl: Top with a fried or poached egg for a morning twist. 🍳
  • Author: niold.com