![['A close-up view of a vibrant Quinoa Taco Bowl filled with colorful ingredients.', 'A side view of a Quinoa Taco Bowl showcasing quinoa, beans, and fresh vegetables.', 'A detailed image of a Quinoa Taco Bowl, highlighting the layers of toppings and textures.', 'An appetizing close-up of a Quinoa Taco Bowl with toppings like cheese and guacamole.']](https://timetocooks.com/wp-content/uploads/2026/06/quinoa-taco-bowl_1_U1-300x300.webp)
Quinoa Taco Bowl
A flavorful and healthy quinoa-based bowl packed with vegetables, protein, and toppings, perfect for a quick and satisfying meal.
Ingredients
Grains
- 1 cup dry quinoa
- 2 cups water or vegetable broth
Seasonings
- 3 tablespoons taco seasoning, (divided)
- 2 teaspoons olive oil
Vegetables & Proteins
- 1 15.25-oz. can of Libby’s Whole Kernel Sweet Corn, (drained)
- 1/2 bell pepper bell pepper of your choice, diced
- 1 pound ground protein of your choice
- 1 15-oz. can of black beans, (drained and rinsed)
- 1 medium tomato, diced
Toppings
- 3/4 cup shredded Mexican cheese
- 1/3 cup plain Greek yogurt or sour cream
- 1/3 cup guacamole
- 3/4 cup fresh cilantro, finely chopped
- 1 large lime, cut into 6 wedges
Instructions
- Combine quinoa with water or broth in a medium saucepan, bring to a boil, then cover and simmer for 15-20 minutes until fluffy. Stir in 1 tablespoon of taco seasoning.
- Heat a large skillet with 1 teaspoon oil, then sauté corn and diced bell pepper for 5-6 minutes until slightly charred. Transfer to a bowl.
- Wipe out the pan, add remaining oil, cook ground protein until browned (6-7 minutes), then stir in remaining taco seasoning and cook 2 more minutes.
- Divide cooked quinoa among bowls, then top with corn, peppers, cooked protein, black beans, and diced tomato.
- Garnish with cheese, Greek yogurt or sour cream, guacamole, cilantro, and lime wedges.
Notes
Feel free to customize the protein and toppings to your preference.