Customizable Quinoa Taco Bowl (Print Version)
# Ingredients:
→ Base
01 -
1 cup dry quinoa
02 -
2 cups water or vegetable broth
03 -
3 tablespoons taco seasoning, divided
→ Protein & Vegetables
04 -
1 pound ground protein (96% lean beef, chicken, turkey, or plant-based substitute)
05 -
1 can (15.25 oz) whole kernel sweet corn, drained
06 -
1/2 bell pepper (any color), diced
07 -
1 can (15 oz) black beans, drained and rinsed
08 -
1 medium tomato, diced
→ Toppings
09 -
3/4 cup shredded Mexican cheese
10 -
1/3 cup plain Greek yogurt or sour cream
11 -
1/3 cup guacamole
12 -
3/4 cup fresh cilantro, finely chopped
13 -
1 large lime, cut into 6 wedges
14 -
2 teaspoons olive oil
# Instructions:
01 -
Combine quinoa and water/broth in saucepan. Bring to boil, reduce heat, cover and simmer 15-20 minutes until fluffy. Stir in 1 tablespoon taco seasoning.
02 -
Heat 1 teaspoon oil in large skillet over medium-high heat. Sauté corn and bell pepper 5-6 minutes until peppers char and corn starts popping. Transfer to bowl.
03 -
In same pan with 1 teaspoon oil, cook ground protein 6-7 minutes until browned. Add remaining taco seasoning and cook 2 minutes more.
04 -
Divide quinoa among 6 bowls, then add corn/pepper mixture, protein, black beans, and tomatoes. Top with cheese, yogurt/sour cream, guacamole, cilantro, and lime wedges.
# Notes:
01 -
A customizable meal-prep friendly taco bowl that can be made with any protein choice. Each bowl contains approximately 1/2 cup quinoa, 1/2 cup protein, 1/4 cup corn mixture, 1/4 cup beans, and toppings.
02 -
Store in airtight containers up to 4 days in fridge. Can freeze base ingredients (without avocado, yogurt, cilantro) for up to 3 months.