Quinoa Veggie Taco Bowl
This is one of my favourite dinners. My Quinoa Veggie Taco Bowl was born out of a craving for tacos but not the meat or the shells. So on nights when the kids are having traditional tacos, I’ll whip this up for myself in a flash. It’s so quick and easy and cooks up in the time it takes for the quinoa to finish. Perfect for 2 people but can easily be made for a crowd. I often make extra sauce and leave it in the fridge for leftovers. YUM!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 1 half orange pepper cut into 1 inch pieces
- 1 half yellow pepper cut into 1 inch pieces
- 5 cremini mushrooms quartered
- 1/2 cup black beans drained/rinsed
- 1/2 cup quinoa rinsed/drained
- 1/4-1/2 cup salsa
- 1 tbsp olive oil
- 1 avacado sliced
- 1 tbsp sour cream optional garnish
- 1/4 cup shredded cheese optional garnish
Ingredients
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Instructions
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Clean and chop peppers and mushrooms and set aside.
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Put rinsed and drained quinoa in a small pot. Cook as per package directions.
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While the quinoa is cooking, heat a large skillet with olive oil. Add peppers and mushrooms to skillet and stir continuously.
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When peppers and mushrooms are cooked, about 5 minutes (don't let the peppers get soggy) add black beans and keep stirring, 1 minute more.
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Add salsa to veggie mixture and stir. Remove from heat. (note: if you want more sauce, add more salsa to your liking)
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Now to assemble your bowl! Put half of the cooked quinoa in a bowl. Top with veggie mixture. Add avocado slices. Garnish with optional sour cream and shredded cheese. ENJOY!
Recipe Notes
I've made this recipe with a lot of fun variations. Asparagus, green beans, carrots, onions, the possibilities are endless and of course always NUT FREE. It's a great recipe for any night of the week! I hope you enjoy it too!
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This looks and sounds delicious I’m going to make it. 😊
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