Easy Quinoa Taco Bowl (Print version)
Fluffy quinoa, seasoned black beans, and fresh toppings come together in 30 minutes for a fast, healthy weeknight taco bowl.
# Ingredients:
For the quinoa
01 -
1 cup (185 g) quinoa, rinsed
02 -
1 3/4 cups (415 ml) vegetable broth
03 -
1/2 teaspoon salt
For the bean mixture
04 -
1 can (15 oz / 425 g) black beans, drained and rinsed
05 -
1 can (14.5 oz / 411 g) fire-roasted diced tomatoes
06 -
1 cup (150 g) frozen corn kernels
07 -
1 tablespoon olive oil
08 -
2 teaspoons chili powder
09 -
1 teaspoon ground cumin
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon onion powder
12 -
1/4 teaspoon smoked paprika
For serving
13 -
1 avocado, diced
14 -
1/2 cup (60 g) shredded cheddar cheese (optional)
15 -
1/4 cup (4 g) fresh cilantro, chopped
16 -
1/2 cup (120 g) salsa
17 -
1 lime, cut into wedges
18 -
Tortilla chips, for crunch
# Instructions:
01 -
Place quinoa in a fine mesh sieve and rinse under cold water for 30 seconds to remove bitterness.
02 -
Combine rinsed quinoa, broth, and salt in a pot. Bring to a boil, cover, and reduce to low. Simmer 15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
03 -
Heat olive oil in a skillet over medium heat. Add black beans, fire-roasted tomatoes, corn, chili powder, cumin, garlic powder, onion powder, and smoked paprika. Stir and cook 5 minutes until the mixture thickens slightly.
04 -
Divide quinoa among bowls. Spoon the warm bean mixture over the top. Add diced avocado, shredded cheese, salsa, cilantro, lime juice, and crushed tortilla chips as desired.
# Good to know:
01 -
Rinse quinoa well before cooking to remove bitterness.
02 -
Add fresh toppings right before serving for the best texture.