Quinoa Taco Bowl



Prep Time

10 min

Cook time

35 min


  • 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 (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. 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. 

  2. 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. 

  3. 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. 

  4. 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).  

  5. Garnish with Mexican cheese, Greek yogurt or sour cream, guacamole, cilantro, and lime wedges. 

    *Distribution Note: You can just eyeball distributing out all the ingredients.