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–+ servings
Benjamin

Healthy & Delicious Quinoa Taco Bowl – Ready in 30 Minutes!

The Quinoa Taco Bowl is a delicious and nutrient-packed meal that brings together the bold flavors of traditional tacos with the health benefits of quinoa. Featuring spiced quinoa, black beans, fresh veggies, and creamy toppings, this dish is perfect for a quick lunch, dinner, or meal prep. It’s gluten-free, protein-rich, and fully customizable to suit your dietary preferences. Whether you’re looking for a hearty vegetarian meal or a base to add your favorite proteins, this taco bowl is a guaranteed crowd-pleaser!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Quinoa:
  • 1 cup quinoa rinsed
  • 2 cups water or vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper to taste
For the Toppings:
  • 1 can black beans drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • ¼ cup red onion finely chopped
  • ¼ cup fresh cilantro chopped
  • ½ cup shredded cheddar cheese optional
  • ¼ cup sour cream or Greek yogurt
  • Lime wedges for serving

Method
 

  1. Cook the QuinoaIn a saucepan, heat olive oil over medium heat. Add quinoa and toast for 2-3 minutes, stirring frequently. Pour in water or vegetable broth, add cumin, chili powder, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat, let sit for 5 minutes, then fluff with a fork.
  2. Assemble the BowlsDivide quinoa among four bowls. Top each with black beans, cherry tomatoes, avocado, red onion, and cilantro.
  3. Add Finishing TouchesSprinkle cheese (if using), drizzle with sour cream or Greek yogurt, and serve with lime wedges for extra zest.

Notes

  • For extra spice, add chopped jalapeños or a drizzle of hot sauce.
  • To make it vegan, use dairy-free cheese and plant-based yogurt.
  • Store leftovers in an airtight container for up to 3 days and reheat before serving.
  • Swap quinoa for cauliflower rice for a low-carb version.

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