This quinoa bowl is loaded with wholesome goodness and it is so easy to prepare! Quinoa is seasoned and combined with classic taco fixing for a healthy and satisfying meal! This meal is vegetarian, but I promise you won’t miss the meat!
It is time I admit to myself that since the beginning of quarantine, I put on a few lbs. Nothing dramatic, but I might be wearing a little more elastic waistbands than normal.
Therefore, it’s time to make a diet tweak. This taco quinoa bowl is EXACTLY what I need! It is lean, healthy and will keep satisfied!
What Is A Quinoa Bowl?
If you are looking for a healthy meal that is loaded with veggies and protein, then look no further than a quinoa bowl! This meal is filling but light, healthy and loaded with nutrition!
What Do I Need To Make This Quinoa Bowl Recipe?
Cooked Quinoa
Black beans drained
Seasoning (I used chili powder, cumin, oregano, paprika for this recipe)
Mixed green
Cherry tomatoes
Monterey Jack cheese
Avocados
How To Make Vegetarian Taco Quinoa Bowl
STEP ONE – Prepare quinoa according to package directions. I prepared my quinoa with veggie broth, but chicken broth or water is just fine. Allow the quinoa to cool slightly.
STEP TWO – Heat olive oil in a large skillet set over medium heat. Add the cooked quinoa to the skillet along with rinsed and drained black beans. Season the mixture with seasoning and salt. Cook the mixture until slightly crisp.
STEP THREE – Divide the mixed greens between 4 bowls. Top each bowl with the quinoa mixture, tomatoes, cheese, and avocados.
STEP FOUR – Prepare the dressing by whisking together mayo, milk, chopped chipotle peppers in adobo, and ranch seasoning. Serve the dressing alongside the quinoa bowls.
Quinoa Bowl Recipe Tips
I used traditional quinoa for this recipe, but you can play around with the varieties available to you. I can usually find both red and black quinoa in my local Kroger.
If you aren’t a fan of black beans, try pinto beans instead.
Any cheese will work for this recipe, for some spice try Pepper Jack cheese instead!
When it comes to veggies, anything works in this recipe! To bulk up your bowl, try adding roasted sweet potatoes, peppers (poblano peppers would be wonderful), onions, jalapenos, cauliflower, broccoli, and corn would all be terrific!
The amount of chipotle peppers used in the dressing can be adjusted to suit your tastes. Feel free to leave them out and use Ranch dressing instead. Or add avocados to your dressing instead of the peppers! The cilantro-lime dressing from this Southwest Cobb Salad would be delicious with this bowl.
I chose to keep this meal vegetarian, but you could easily top your bowls with shredded chicken or ground beef!
Top your bowls with tomato salsa, mango salsa, avocado salsa Verde, or even this Elote corn salad!
Are Quinoa Bowls Healthy?
You bet they are! Despite the fact that these bowls are vegetarian, they pack a protein punch!
Quinoa is technically a seed that gets classified as a whole grain. It is a and is a good source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber.
Avocados and black beans also have protein and the avocados are a great source of healthy fats.
The more veggies you pack onto this more, the more the nutritional value rises! This quinoa salad is one healthy dinner. It is vegetarian and can be adapted to fit plant-based diets.
If you are looking for a way to get more whole grains and fiber into your diet then this is for you!
This is a great vegetarian option for anyone who doesn’t want to sacrifice flavor!
More Quinoa Recipes
Jamaican Jerk Chicken Quinoa Bowl
Caesar Shrimp Salad With Quinoa
Vegetarian Taco Quinoa Bowl
This quinoa bowl is loaded with wholesome goodness and it is so easy to prepare! Quinoa is seasoned and combined with classic taco fixing for a healthy and satisfying meal! This meal is vegetarian, but I promise you won’t miss the meat!
Ingredients
- 1 cup quinoa
- 2 cups water or broth
- 1 teaspoon olive oil
- 1 14 oz can black beans drained
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 container mixed green
- 1 container cherry tomatoes
- 1 cup jack cheese
- 2 avocados, sliced
- 1 cup mayo
- 1 cup milk
- 2 tablespoon ranch seasoning
- 1 tablespoon chopped chipotle in adobo
Instructions
- Prepare quinoa according to package directions. I prepared my quinoa with veggie broth, but chicken broth or water is just fine. Allow the quinoa to cool slightly.
- Heat olive oil in a large skillet set over medium heat. Add the cooked quinoa to the skillet along with rinsed and drained black beans. Season the mixture with seasoning and salt. Cook the mixture until slightly crisp.
- Divide the mixed greens between 4 bowls. Top each bowl with the quinoa mixture, tomatoes, cheese, and avocados.
- Prepare the dressing by whisking together mayo, milk, chopped chipotle peppers in adobo, and ranch seasoning. Serve the dressing alongside the quinoa bowls.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 894Total Fat 71gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 52gCholesterol 60mgSodium 1786mgCarbohydrates 46gFiber 16gSugar 4gProtein 23g
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