These Quinoa Taco Bowls are a tasty and healthy take on regular tacos. Because they are full of protein and fresh ingredients, they fill you up. The quick guacamole makes the dish even better by adding something creamy and sour to it.
Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 cup shredded lettuce. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. 1/4 cup salsa. 1 avocado. 1 lime, juiced. Salt and pepper to taste. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika.
Instructions: Run cold water over the quinoa and drain it. Put the olive oil in a medium-sized saucepan and heat it over medium-low heat. Toast the quinoa for two to three minutes, until it turns a light golden color. Add the cumin, chili powder, and paprika after adding the vegetable broth. Mix well. Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the liquid is absorbed. Make the quick guacamole while the quinoa is cooking. Put the avocado in a bowl and mash it up. Then, add the lime juice, salt, and pepper to taste. Combine well. Toss the cooked quinoa with a fork and set it aside to cool a bit. Put your taco bowls together in serving bowls. Put down some cooked quinoa to start. Add cheddar cheese, cherry tomatoes, red onion, cilantro, black beans, and corn to the top. Add salsa and sour cream on top. Last, put a small amount of quick guacamole on top. If you want, you can add more cilantro and lime wedges as a garnish. Quinoa Taco Bowls with Quick Guacamole are ready to eat right away.
Prep Time: 15 minutes
Cook Time: 20 minutes
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