Quinoa Taco Bowl
Quinoa Taco Bowl
This hearty quinoa bowl is a perfect blend of flavors and textures, starting with a base of fluffy quinoa cooked with taco seasoning. Sautéed Libby's Whole Kernel Sweet Corn and bell peppers add a smoky sweetness, while your choice of ground protein, black beans, and fresh tomatoes bring savory richness. Topped with shredded Mexican cheese, Greek yogurt or sour cream, guacamole, and fresh cilantro, and finished with a squeeze of lime, this versatile dish is ideal for meal prep, offering a delicious and nutritious meal for any time of day.
SERVINGS
6
PREP TIME
10 Min
COOK TIME
35 Min
Ingredients
1 cup dry quinoa
2 cups water or vegetable broth
3 tablespoons taco seasoning (divided)
2 teaspoons olive oil
1 can Libby's Whole Kernel Sweet Corn (drained)
1/2 bell pepper of choice (diced into 1/4 inch pieces)
1 pound ground protein/plant protein (of your choice)
1 can black beans (drained and rinsed)
1 medium tomato (diced into 1/4 inch pieces)
3/4 cups Mexican cheese (shredded)
1/3 cup Greek yogurt or sour cream
1/3 cup guacamole
3/4 cups fresh cilantro (finely chopped)
1 large lime (cut in 6 wedges for squeezing)
1 cup dry quinoa
2 cups water or vegetable broth
3 tablespoons taco seasoning (divided)
2 teaspoons olive oil
1 can Libby's Whole Kernel Sweet Corn (drained)
1/2 bell pepper of choice (diced into 1/4 inch pieces)
1 pound ground protein/plant protein (of your choice)
1 can black beans (drained and rinsed)
1 medium tomato (diced into 1/4 inch pieces)
3/4 cups Mexican cheese (shredded)
1/3 cup Greek yogurt or sour cream
1/3 cup guacamole
3/4 cups fresh cilantro (finely chopped)
1 large lime (cut in 6 wedges for squeezing)
Instructions
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.
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.
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.
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).
Garnish with Mexican cheese, Greek yogurt or sour cream, guacamole, cilantro, and lime wedges.
Additional Notes
*Distribution Note: You can just eyeball distributing out all the ingredients.
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.
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.
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.
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).
Garnish with Mexican cheese, Greek yogurt or sour cream, guacamole, cilantro, and lime wedges.
Additional Notes
*Distribution Note: You can just eyeball distributing out all the ingredients.
