about the recipe
This Quinoa Taco Bowl recipe is a delicious and nutritious vegetarian meal that is oh-so satisfying! Even the most dedicated meat eater will embrace this delicious recipe. It is the perfect weeknight dinner or weekend lunch. And you can meal-prep this recipe to enjoy all week!
– Olive oil spray – 1 medium onion chopped – 3 cloves garlic minced – 2 teaspoons taco seasoning – ½ - 1 chipotle chili pepper in adobo sauce chopped fine – ½ cup quinoa rinsed – 1 cup vegetable broth – 1 lime juiced – 1 ½ cups cooked pinto beans about 1 can – 1 ½ cups frozen corn thawed – ¼ cup chopped cilantro – 6 cups romaine lettuce – ½ cup grated Cheddar of Daiya – 1 avocado sliced – 1 cup salsa – For serving: tortilla chips OR tortilla bowl sour cream/Greek Yogurt
– Add garlic, taco seasoning, chipotle chili, and quinoa. Cook for 2 minutes, stirring frequently.
– Stir in lime juice, pinto beans, corn, and cilantro.
– Fill bowls (either regular or tortilla bowls) with romaine lettuce. Top with quinoa mixture, cheese, avocado, and salsa.
Serve with tortilla chips and sour cream or Greek Yogurt.