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Quinoa Taco Bowl

Quinoa Taco Bowls Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • 1 cup shredded romaine lettuce
  • ½ cup crumbled cotija cheese
  • ¼ cup sour cream
  • ¼ cup salsa
  • 1 lime, cut into wedges

Method
 

  1. Combine quinoa, 2 cups water, and a pinch of salt in a saucepan. Boil over high heat, then reduce to low, cover, and simmer 15 minutes until tender. Fluff with a fork.
  2. Warm oil in a skillet over medium heat. Add beans and taco seasoning, and cook 5 minutes, stirring often, until hot and fragrant.
  3. Halve tomatoes, slice avocado, shred lettuce, and crumble cheese. Set out sour cream, salsa, and lime wedges.
  4. Divide quinoa among bowls, top with beans, tomatoes, avocado, lettuce, and cheese. Finish with sour cream, salsa, and a squeeze of lime. Serve right away.

Notes

Rinse the quinoa before cooking to keep it from tasting bitter. If you want the bowls to feel more like a classic taco, warm some corn or flour tortillas on the side and scoop the filling right in.