I have to tell you, this Quinoa Taco Bowl has become one of my go-to meals. I’ve made it so many times, and it never fails to hit the spot. It’s loaded with wholesome ingredients, comes together quickly, and is so easy to customize.
Whether you enjoy a huge scoop of guacamole or prefer spicy salsa as a topping, this recipe has something for everyone. Honestly, making this dish feels like putting together layers of deliciousness in a bowl! Plus, the fact that it’s vegetarian and packed with nutrients is the cherry on top.
Credit: thekitchn
Ingredients
Here’s what you need to make a tasty and healthy Quinoa Taco Bowl. Each ingredient contributes to the perfect balance of flavors and textures.
- 1 cup quinoa (rinsed well): Use fresh quinoa for a fluffy base. Cook it in salted water or broth for added flavor.
- 15-ounce can of black beans (drained and rinsed): These add protein and creaminess. Quick and convenient!
- 15-ounce can of pinto beans (drained and rinsed): A hearty addition to the mix for texture.
- 1 tablespoon olive oil (extra virgin): Enhances the flavor of the beans while keeping them moist during cooking.
- 1 tablespoon taco seasoning: You can make it at home with spices like cumin, paprika, and chili powder or use store-bought for convenience.
- 1 ripe avocado (for guacamole): Ensure it’s ripe and creamy. Perfect for mashing!
- 1/2 lime (juiced): Adds freshness and brightness to your guacamole.
- Garlic salt and cumin (to taste): These seasonings elevate your guacamole’s flavor.
- Roma tomato (diced): Fresh and juicy for a vibrant topping.
- Fresh cilantro (minced): Adds a burst of herby freshness to every bite.
- Salsa (use your favorite): A great way to add some tang and spice.
- Shredded cheddar cheese (optional): For those who enjoy a cheesy touch.
- Greek yogurt or sour cream (optional): A creamy alternative to traditional toppings.
- Sliced radishes (optional): For an extra crunch and a peppery bite.
Note: Serves 4 people generously with the quantities listed above.
Variations
One of the best parts about this recipe is how adaptable it is to different dietary needs or preferences. Here are a few variations to try:
- Dairy-Free: Skip the cheese and sour cream, or swap them with a dairy-free alternative.
- Protein Boost: Add grilled chicken, shrimp, or tofu to make it more filling.
- Low-Carb: Replace quinoa with cauliflower rice for a lighter option.
- Spicy Twist: Add jalapeños, hot sauce, or a pinch of cayenne to the beans or guacamole.
- Flavor Enhancers: Toss in roasted corn, pickled onions, or even mango chunks for a tropical flair.
For a hearty twist, you might also enjoy this stuffed bell peppers recipe.
Cooking Time
Here’s a breakdown of how long it takes to make this delicious recipe from start to finish.
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
The right tools make this recipe easy and efficient to prepare. Here’s what you’ll need:
- Fine mesh strainer: To rinse quinoa thoroughly and remove any bitterness.
- Medium saucepan: For cooking quinoa.
- Large skillet or frying pan: To warm and season the beans.
- Wooden spoon or silicone spatula: Perfect for stirring the beans and quinoa.
- Fork or potato masher: To mash the avocado for guacamole.
- Serving bowls: For presenting your finished taco bowl beautifully.
How to Make Quinoa Taco Bowl?
This recipe is quick and simple, with bold flavors that shine. Follow these steps to create your masterpiece.
Step 1: Cook the Quinoa
Start by rinsing the quinoa using a fine mesh strainer until the water runs clear. This removes any bitterness naturally found on the outer coating. Boil two cups of salted water in a medium saucepan, then add the quinoa. Lower the heat, cover, and simmer for 15-20 minutes until the grains are tender and fluffy. Once cooked, fluff it with a fork and set it aside.
Step 2: Season the Beans
Heat olive oil in a large skillet over medium heat. Add the drained and rinsed black beans and pinto beans to the pan. Sprinkle the taco seasoning over the beans and stir well to combine. Cook the beans for about 5-10 minutes, letting the seasoning seep in and warm them through. Remove from heat.
Step 3: Make the Guacamole
Cut the ripe avocado in half, remove the pit, and scoop out the flesh into a bowl. Squeeze in the lime juice, and sprinkle with a pinch of garlic salt and cumin. Mash the mixture with a fork until it’s creamy but still slightly chunky. Adjust the seasoning to your taste with more lime juice, garlic salt, or cumin.
Step 4: Assemble the Bowl
Start with a layer of the fluffy quinoa as the base. Add a generous scoop of the seasoned beans on top. Then, pile on your favorite toppings like guacamole, diced tomatoes, shredded cheese, Greek yogurt, and fresh cilantro. The beauty is in the customization, so you can make each bowl as unique as your cravings!
Credit: cleanfoodcrush
Additional Tips for Making This Recipe Better
This dish is simple, but a few tricks can take it to the next level. From my experience, here’s what works wonders:
- Toast your quinoa in the saucepan for 2-3 minutes before cooking it. This enhances its nutty flavor.
- Use homemade taco seasoning if you have time; it’s fresh and free of unnecessary additives.
- Add fresh lime wedges on the side so everyone can squeeze extra citrus as they like.
- Roast your toppings like tomatoes or peppers for a smoky, caramelized flavor.
- Don’t skimp on the fresh herbs like cilantro; they make the dish pop!
If you’re in the mood for something different, you might also enjoy this shrimp lo mein recipe for a flavorful twist.
How to Serve Quinoa Taco Bowl?
Presentation can make this dish even more exciting to eat. Serve the taco bowls in wide, shallow bowls to showcase the colorful layers. Top the dish with a sprinkle of fresh cilantro, a few radish slices, or even some tortilla strips for crunch. Pair it with a side of tortilla chips and your favorite salsa for dipping. Fun and festive plating encourages everyone to dig in!
Nutritional Information
This recipe is not only delicious but also nutritious. Here’s a quick look at what’s in one serving:
- Calories: 455
- Protein: 18g
- Carbohydrates: 66g
- Fat: 14g
Make Ahead and Storage
This recipe is meal-prep friendly. Here’s how to prepare and store it effectively:
- Make Ahead: Cook the quinoa and beans ahead of time and store them in portioned containers. Keep the toppings fresh and add them just before serving.
- Refrigerate: Store leftovers in airtight containers for up to 3 days. Reheat the quinoa and beans in the microwave, then assemble the toppings.
- Freeze: The quinoa and beans freeze well! Allow them to cool and store in freezer-safe containers for up to 3 months. Thaw and reheat as needed.
Why You’ll Love This Recipe?
This is the kind of dish that wins everyone over. Here’s why it’s a keeper:
- Quick to Prepare: Perfect for busy weeknights or when you’re short on time.
- Highly Customizable: Swap ingredients to suit your preferences or dietary needs.
- Nutritious: Packed with protein and fiber, this dish is both satisfying and healthy.
- Budget-Friendly: Uses pantry staples and fresh produce to create a hearty meal.
- Great for Meal Prep: Perfect for making ahead and enjoying throughout the week.
This Quinoa Taco Bowl is a winner in my kitchen, and I’m sure it’ll be a hit in yours too. Give it a try and make it your own by adding your favorite toppings. Happy cooking! For more creative recipes, check out our collection of Dinner Ideas.