Description
Discover the perfect weeknight dinner solution with our delicious Quinoa Taco Bowl recipe. Packed full of flavor and nutrients, you won’t be disappointed!
Ingredients
Scale
- 1 cup dry quinoa
- 2 cups water or vegetable broth
- 3 tablespoons taco seasoning, (divided)
- 2 teaspoons olive oil
- 1 15.25-oz. can of Libby’s Whole Kernel Sweet Corn, (drained)
- 1/2 bell pepper of your choice ((green, red, orange, or yellow), diced into 1/4 inch pieces)
- 1 pound ground protein of your choice ((96% lean beef, chicken, turkey, or plant-based meat substitute))
- 1 15-oz. can of black beans, (drained and rinsed)
- 1 medium tomato, (diced into 1/4 inch pieces)
- 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 for squeezing)
Instructions
- Step 1: In a medium saucepan, combine quinoa with water or broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy. Stir in 1 tablespoon of taco seasoning.
- Step 2: Heat a large skillet over medium high heat. Add 1 teaspoon oil, corn and bell pepper. Sauté for 5-6 minutes, until peppers are slightly charred and corn starts to pop. Transfer to a bowl.
- Step 3: Wipe out the pan. To the same pan, add the remaining 1 teaspoon of oil. Add the ground protein and use a spatula to break it apart. Cook until browned, about 6-7 minutes. Stir in the remaining 2 tablespoons of taco seasoning and cook for an additional 2 minutes.
- Step 4: Divide the cooked quinoa among 6 bowls or meal prep containers. Then, evenly distribute corn and pepper mixture, cooked taco protein, black beans, and tomatoes (*see note below for the breakdown of amounts per bowl).
- Step 5: Garnish with Mexican cheese, Greek yogurt or sour cream, guacamole, cilantro, and lime wedges.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg