With ground chicken, beans, and vegetables, this taco quinoa bowl is bursting with flavor.
This dish for taco quinoa bowl is the ideal lunch or dinner because it is colorful, crispy, and healthful. It’s simple to prepare in advance and keeps for a few days. So that everyone can assemble their nutritious creation, and spread out a range of toppings!
Quinoa Taco Bowl
- This delicious and healthy meal is enjoyable to prepare and consume.
- Quinoa’s high protein content makes it satisfying.
- Use leftover taco meat or any other type of ground meat.
- Excellent to prepare in advance and serve warm or chilled.
- To make this healthy favorite, add your favorite toppings.
SKINNY CHICKEN This recipe calls for ground chicken, but you could instead use either beef or turkey.
VEGGIES Taco mix is seasoned with poblano chiles, diced red bell peppers, and southwest corn.
QUINOA Everything is piled on top of chicken broth-cooked quinoa and garnished with thinly sliced green onions.
Try our recipe for Mexican seasoning and use it in a variety of other meals! To make a fully vegetarian version, swap the meat for black beans. Taco quinoa bowls are a terrific way to use up leftover meat like beef, turkey, or ground turkey.
Toppings & Add-Ons
- Avocados, black olives, shredded lettuce, or jalapenos are diced for vegetables.
- CHEESE Monterey Jack cheese, cotija cheese, or cheddar cheese crumbled.
- SAUCES Try guacamole, salsa, or sour cream!
Taco Quinoa Bowl Recipe
Quinoa bowls that may be customized are simple to make.
- Rinsed quinoa is simmered in broth with one entire green onion.
- Cook the chicken and onion. Add water, corn, and taco spice. until thickened, simmer.
- Divide the four bowls of quinoa with the full green onions.
- Add chosen toppings and the chicken mixture on top.
Quinoa bowls with tacos can be stored in the fridge for four days. They will make the ideal grab-and-go lunches at any time if you store them in individual serving containers.
When you need a quick lunch or light meal, you may freeze quart-sized zippered bags of quinoa that you’ve made in advance.
Quinoa Taco Bowl
Chicken, seasoned vegetables, and quinoa are all generously stuffed into taco quinoa bowls! Add salsa, sour cream, or guacamole as garnish.
|15 minutes to prepare
30 minutes for cooking
period: 45 minutes
portions: 4 portions
- 1 ¼ cup uncooked quinoa
- 2 cups chicken broth
- 2 green onions divided, 1 slice.
- 1 pound ground chicken, turkey, or beef
- ½ onion finely diced
- 2 tablespoons taco seasoning
- 1 cup canned Mexican corn mix drained
- toppings as desired see notes
- Quinoa should be rinsed in clear water. In a saucepan, combine the quinoa, broth, and an entire green onion.
- Boil for a few minutes, then turn down the heat and simmer covered for 25.
- While this is happening, cook onion and ground chicken in a pan until no longer pink. Add 1/2 cup water and taco seasoning. until thickened, simmer.
- Spread the quinoa among four dishes (discard whole onion). Add the seasoned chicken, kernels of corn, and green onions, and cut. As desired, add toppings.
The toppings listed below are not included in the nutritional data.
Diced tomatoes, bell peppers, olives, shredded cabbage, salsa, sour cream, cheddar cheese, and jalapenos are some suggested toppings.
Calories: 401 | Carbohydrates: 42g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 664mg | Potassium: 1065mg | Fiber: 4g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 4mg