Quinoa Taco Bowl
Quinoa Taco Bowl
This hearty quinoa bowl is a perfect blend of flavors and textures. Sautéed Libby's Whole Kernel Sweet Corn and bell peppers add crunch and sweetness, while your choice of ground protein, black beans, and fresh tomatoes bring savory richness. 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
20 Min
Ingredients
1 cup dry quinoa (plus 2 cups water)
3 tablespoons taco seasoning, divided
2 teaspoons olive oil
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1/2 bell pepper (any color), diced
1 pound ground protein/plant protein (of your choice)
1 can (15.5 oz.) black beans, drained and rinsed
1 medium tomato, diced
3/4 cups shredded Mexican cheese
1/3 cup Greek yogurt or sour cream
1/3 cup guacamole
3/4 cups fresh chopped cilantro
1 large lime, cut in 6 wedges
1 cup dry quinoa (plus 2 cups water)
3 tablespoons taco seasoning, divided
2 teaspoons olive oil
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1/2 bell pepper (any color), diced
1 pound ground protein/plant protein (of your choice)
1 can (15.5 oz.) black beans, drained and rinsed
1 medium tomato, diced
3/4 cups shredded Mexican cheese
1/3 cup Greek yogurt or sour cream
1/3 cup guacamole
3/4 cups fresh chopped cilantro
1 large lime, cut in 6 wedges
Instructions
- In a medium saucepan, combine quinoa with water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes until liquid is absorbed and quinoa is fluffy. Stir in 1 tablespoon of taco seasoning.
- Heat oil in a large skillet over medium-high . Add corn and bell pepper; Sauté 5-6 minutes. Transfer to a bowl.
- To the same skillet, 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 six bowls or meal prep containers. Evenly distribute corn and pepper mixture, cooked taco protein, black beans, and tomatoes. Garnish with cheese, Greek yogurt/sour cream, guacamole, cilantro, and lime wedges.
- In a medium saucepan, combine quinoa with water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes until liquid is absorbed and quinoa is fluffy. Stir in 1 tablespoon of taco seasoning.
- Heat oil in a large skillet over medium-high . Add corn and bell pepper; Sauté 5-6 minutes. Transfer to a bowl.
- To the same skillet, 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 six bowls or meal prep containers. Evenly distribute corn and pepper mixture, cooked taco protein, black beans, and tomatoes. Garnish with cheese, Greek yogurt/sour cream, guacamole, cilantro, and lime wedges.
