Anyone who knows me knows that I crave creamy comfort food. In fact, there was a point in my life that if you had asked me my favorite food it would have been a toss up between macaroni and cheese and sour cream. (And the sour cream part would have been only half joking.) I used to put it on everything, to the point that those close to me teased me about it.
For this reason (and my extreme love of cheese), those very same people are in complete shock that I not only attempted going vegan but that I’ve stuck with it.
Strangely, I don’t miss cheese or sour cream a bit, and its recipes like this that are the reason. Vegan or not, this is a great and healthy quinoa recipe that really fills my need for comfort food. And even with the cheese and sour cream, Calorie Count still gives the recipe a nutritional grade “A”! (That actually kind of suprised me!)
One thing I like about this recipe is that you can make the quinoa mixture ahead of time and then it is quick to pull together for lunch or dinner in just a few minutes. You can also bake the tortillas and keep them in a sealed container until you are ready to use them. I really like the tortillas crunched up small (not how they are pictured) – it kind of reminds me of the taco salads my mom used to make with Doritos when I was a kid!
Recipe Inspired by Clean Eating
Quinoa Taco Bowls
- 1 onion chopped
- 1 cup Quinoa rinsed
- 1 ½ teaspoons minced garlic
- ½ cup tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 Pinch ground Chipotle Chili Powder or cayenne
- 1 ¼ cups vegetable broth
- 1 cup frozen organic corn thawed
- 1 ½ cups cooked pinto beans or one can drained and rinsed
- 1/3 cup cilantro chopped fine
- 1 jalapeno seeded and diced
- 5 ounces romaine lettuce shredded (about 1 romaine heart)
- 1 to mato seeded and diced
- 1 lime juiced
- ½ cup Daiya cheddar or Monterrey jack cheese
- 6 tablespoons non-dairy sour cream
- 4 corn tortillas
- Optional: diced avocado salsa
- Preheat oven to 375 degrees.
- Spray a medium saucepan with olive oil.
- Add chopped onion and cook for 5 minutes.
- Add rinsed quinoa and garlic and cook for two more minutes, stirring often.
- Add tomato paste and toss to coat.
- Sprinkle with onion powder, garlic powder, paprika, cumin, chili powder and chipotle chili powder (or cayenne).
- Add vegetable broth and bring to a simmer.
- Reduce to low and cover.
- Cook for 30 minutes.
- Add corn and pinto beans and cook covered for five more minutes.
- Stir in cilantro and jalapeno.
- Salt and pepper to taste.
- Remove from heat and allow to sit covered for five more minutes.
- Meanwhile, cut corn tortillas into small strips. Place on a cookie sheet and bake for 10 to 12 minutes, rotating to avoid burning.
- In a medium bowl toss romaine and chopped tomato with lime juice.
- Salt and pepper to taste.
- Place romaine in serving bowls.
- Top with warm quinoa mixture and sprinkle with cheese.
- Top with sour cream (optional) and tortilla strips and serve.
- (You can add avocado and salsa if desired.)