Description
Elevate your weeknight meals with this vibrant Quinoa Taco Bowl, packed with nutty quinoa, hearty black beans, and fresh vegetables. This nutritious dish is perfect for Taco Tuesday or a quick dinner, easily customizable to fit your dietary needs while ensuring every bite is a celebration of flavors.
Ingredients
Scale
- 1 cup quinoa (rinsed and drained)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup cherry tomatoes (halved)
- 1/2 medium red onion (finely chopped)
- 1 cup corn (fresh or frozen)
- 1 avocado (sliced)
- Juice of 1 lime
- 2 tsp taco seasoning
- 1/4 cup fresh cilantro (chopped)
Instructions
- 1. Cook the quinoa: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water or vegetable broth. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until all liquid is absorbed.
- 2. While quinoa cooks, chop cherry tomatoes, red onion, and avocado. Drain black beans.
- 3. Once quinoa is fluffy, transfer to a large bowl. Mix in black beans, cherry tomatoes, corn, red onion, lime juice, and taco seasoning until well combined.
- 4. Serve by scooping the mixture into bowls and topping with avocado slices and cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg