Spicy Quinoa Taco Bowls

Elevate your taco night with these spicy quinoa taco bowls. Packed with zesty quinoa, creamy avocado, and fresh salsa, they offer a tasty and nutritious twist on traditional taco fillings.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 cup quinoa

2 cups water

1 tbsp olive oil

1 tsp cumin

1/2 tsp chili powder

1/2 tsp paprika

1/4 tsp cayenne pepper

1/2 tsp salt

1/4 tsp black pepper

1 can black beans, drained and rinsed

1 cup corn kernels

1 cup cherry tomatoes, halved

1/2 red onion, diced

1 avocado, sliced

1 lime, cut into wedges

1/4 cup chopped fresh cilantro

1 cup salsa

Lime wedges for serving

Instructions

1. Rinse quinoa under cold water and drain.

2. In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed.

3. Meanwhile, in a large skillet, heat olive oil over medium heat. Add cumin, chili powder, paprika, cayenne pepper, salt, and black pepper. Stir well.

4. Add the cooked quinoa to the skillet and toss to combine with spices.

5. Stir in black beans and corn. Cook for 5 minutes, until heated through.

6. Assemble bowls: divide quinoa mixture into serving bowls. Top with cherry tomatoes, red onion, avocado slices, and a dollop of salsa.

7. Garnish with cilantro and a lime wedge.

8. Serve immediately and enjoy your healthy taco bowls.

Storage

Store leftover quinoa mixture in an airtight container in the refrigerator for up to 3 days. Store toppings such as avocado and salsa separately.

Reheating

Reheat quinoa mixture in a skillet over medium heat until warmed through, or microwave in a microwave-safe container for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.