Ingredients
For the Quinoa Base:
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth (or water)
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- Juice of ½ lime (for brightness)
For the Toppings:
- 1 cup black beans (rinsed and drained)
- ½ cup corn kernels (fresh, canned, or frozen)
- ½ cup diced tomatoes
- ½ cup shredded cheddar cheese (or dairy-free alternative)
- ½ avocado, diced
- ¼ cup sour cream or Greek yogurt
- Fresh cilantro, chopped
- Lime wedges, for serving
- 1 jalapeño, sliced (optional, for heat)
Optional Add-Ins:
- Protein options: Grilled chicken, ground turkey, beef, shrimp, or tofu.
- Extra crunch: Crushed tortilla chips or roasted pepitas.
- Sauce lovers: Drizzle with chipotle sauce, salsa, or hot sauce.
Instructions
Step 1: Cook the Quinoa
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium saucepan, heat 1 teaspoon of olive oil over medium heat.
- Add the quinoa, stirring for 1 minute to toast it slightly.
- Pour in the vegetable broth (or water) and bring to a boil.
- Add cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Remove from heat, fluff with a fork, and squeeze in fresh lime juice.
Step 2: Prepare the Toppings
- While the quinoa is cooking, drain and rinse the black beans.
- If using frozen corn, thaw it by running it under warm water or heating it for 30 seconds in the microwave.
- Dice the tomatoes, avocado, and jalapeño.
- Shred the cheese and chop the fresh cilantro.
Step 3: Assemble the Taco Bowls
- Spoon cooked quinoa into individual bowls as the base.
- Layer with toppings: Black beans, corn, tomatoes, avocado, shredded cheese, and a dollop of sour cream or Greek yogurt.
- Garnish with fresh cilantro and lime wedges for an extra pop of flavor.
- Serve warm and enjoy immediately!
Notes
Storing Leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze the quinoa and beans separately for up to 2 months.