Quinoa Taco Bowl

Quinoa Taco Bowl

I love Mexican food, I love Chipotle…(ok, I love food, yes) but really I LOVE me some Mexican food.  This recipe is really yummy, healthy, and can be a vegetarian meal as well.  Quinoa is really one of those “superfoods” that we all should be eating often.  It is high in fiber and contained more protein than any other grain (great for those vegetarians who may lack protein due to the lack of eating meat).  Quinoa has iron, potassium, and is gluten free.  Win win! The thing I love about this recipe is that you can make the quinoa mixture and everyone in your family can top the quinoa with whatever they want.  I like to have all of the toppings ready in little bowls, making it an easy meal that will please everyone.

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 tablespoons taco seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley (I always prefer to use as many fresh herbs as possible but dried parsley will work just fine)
  • 1 can diced tomatoes, drained
  • 1 can black beans, rinsed and drained
  • Optional– you can add any type of cooked meat that you would like; shredded chicken, ground turkey, ground beef, sliced steak, or shredded pork, or, leave the meat out for a great vegetarian meal
  • lettuce, cut and ready
  • Toppings of your choice– diced tomatoes, cooked corn, salsa, minced cilantro, sliced avocado, fresh limes

Directions

  1. Cook quinoa according to package directions, add the taco seasoning to the pot to add flavor while the quinoa cooks.  Typically it will cook for about 15 minutes.  Once cooked, add in the cumin, garlic powder, and parsley.  Stir to combine all of the herbs.  Add in diced tomatoes and drained black beans and stir.
  2. Place desired amount of lettuce in a bowl, top with a scoop of quinoa mixture, then add any or all of the topping you want; if it was my bowl I would have every topping on it.

There you have it, a quick and healthy meal.  Really this is so yummy, you just have to try it! This will make 4 servings with a little leftover for a lunch the next day (if you are lucky that it us)– I usually double the recipe, then my girls can take it for lunch.

Kristin 

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