I’m not going to waste time apologizing for an absence. Instead, I’ll just welcome myself back to one of my happy places!
Tonight I made a twist on one of my favorite recipes (Quinoa Enchilada Casserole), that is a little “fresher”, lighter, and much more quick to put together. The quinoa taco bowl is a super, duper hearty and protein-packed meal that would be great for lunch or dinner, and especially easy to make a bunch of servings to pack away for leftover lunch the next few days.
The recipe below makes one very fulfilling serving, so multiply as needed. It took me about 30 minutes to get to the end result!
- 1 cup cooked quinoa (I used a rainbow mix because I like a little variety 😉
- 1 tsp. olive oil
- ¼ cup diced red onion
- 1 clove garlic, minced
- ½ cup black beans
- ½ cup corn (I love using Green Giant’s Mexicorn for mexican dishes that call for corn)
- ¼ cup diced tomatoes
- ½ of an avocado
- ¼ tsp. cumin
- ¼ tsp. smoked paprika
- shredded cheese of your choice for topping
- salsa of your choice for topping (I used a chipotle salsa for extra smokiness)
- hot sauce of your choice (Sriracha forever!)
- salt (optional)
While you’re cooking your quinoa, get to chopping! Dice your onion, garlic, tomatoes, and avocado. Set the latter two aside. Sauté the onion and garlic in a small bit of olive oil. Once softened, add the black beans, corn, cumin, and smoked paprika. Heat for 3-4 minutes. Remove from heat.
At this point, your quinoa should be ready to go, drain well and add to your bowl. Top with your bean and corn mixture. Sprinkle shredded cheese on the hot mixture to melt a bit. Add diced tomatoes and avocado to the bowl. Sprinkle with salt (if you like). Add your favorite hot sauce and a dollop of salsa. You could also add some sour cream for some extra flavor!
And, you’re done. No joke! That’s how easy it is. Dig in and enjoy while it’s still warm 🙂 Another way to enjoy is to use tortilla chips as a vessel for mouth delivery… nom!
The fun thing about this is that you can add your favorite taco toppings, like sliced jalapeños, or radishes, or pickled onions. Squeeze a little lime on top for some more zest. Really, the possibilities are endless!