Quinoa Taco Bowl

These quinoa taco bowls taste amazing and they’re also loaded with protein, vitamins and veggies. Mexican without the guilt. Don’t you love it already? I certainly did. Feel free to add whatever other veggies you’d like or have on hand, this is a great way to use up leftover veggies, and cheeses that you might already have in your kitchen!photo 3

Quinoa Taco Bowls
Serves: 2
  • 1 cup uncooked quinoa
  • 2 cups vegetable stock
  • 1 medium onion, chopped
  • 1½ cup champagne mushrooms chopped
  • Salt and pepper to taste
  • 2 tsp garlic powder
  • 4 tbsp cumin
  • 2 large tomatoes, diced
  • 1 avocado, sliced
  • ½ cup corn
  • 2 zucchinis, diced
  • 1 bunch of asparagus
  • 4 tbsp plain greek yogurt
  • 1 cup of shredded cheddar (optional)
  • 1 tbsp olive oil
  • salt and pepper
  1. Cook 1 cup of quinoa with 2 cups of vegetable stock.
  2. Roast diced zucchinis and asparagus stalks drizzled with a little bit of olive oil and salt and pepper at 400F for 25 minutes or until cooked.
  3. Meanwhile, in a small sauce pan heat olive oil and saute onion until translucent, then add mushrooms, and cooked quinoa with salt and pepper, garlic powder, and cumin.
  4. Arrange quinoa mixture in bowl, with chopped vegetables grated cheddar and greek yogurt on top.


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1 Comment

  • Reply Gwen @simplyhealthyfamily March 24, 2014 at 2:16 am

    Totally love it! I would love it even more if it were right in fro t of me…. 3D style!

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