Description
Quinoa Taco Bowls are a vibrant and healthy twist on traditional tacos, offering a delicious blend of seasoned quinoa, fresh veggies, and zesty lime. Perfect for a quick weeknight dinner or meal prep, these customizable bowls burst with flavor and color, making them a crowd-pleaser that will have everyone asking for seconds.
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 1 ripe avocado, sliced
- 2 tbsp lime juice (freshly squeezed)
- ¼ cup fresh cilantro, chopped
- ½ cup cheese (optional: crumbled feta or shredded cheddar)
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp extra virgin olive oil
Instructions
- Rinse quinoa under cold water until clear. In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil over medium heat.
- Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until all water is absorbed. Remove from heat and fluff with a fork.
- In a skillet over medium heat, add olive oil and sauté diced red onion until translucent (about 3-5 minutes). Add halved cherry tomatoes and cook for another minute.
- Stir in the black beans along with cumin and chili powder. Cook for about 2 minutes until heated through.
- In serving bowls, layer cooked quinoa as the base followed by the veggie mixture. Top with sliced avocado, cilantro, and cheese if using.
- Finish each bowl with a generous squeeze of lime juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 2g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 10mg