Description
This Quinoa Taco Bowl combines fluffy quinoa with seasoned black beans, ripe avocado, cherry tomatoes, and a zesty lime drizzle. Perfect for any occasion, it’s easy to prepare and customizable to suit various dietary preferences. This vibrant dish not only satisfies your taste buds but also makes for an Instagram-worthy presentation that will impress your guests.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 2 tbsp lime juice (freshly squeezed)
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 2 tbsp extra virgin olive oil
- Salsa (to taste)
Instructions
- Rinse quinoa under cold water until clear. In a pot, combine with 2 cups water; bring to boil. Reduce heat, cover, and simmer for 15 minutes or until fluffy.
- In a skillet over medium heat, sauté black beans with ground cumin and olive oil for about 5 minutes until heated through.
- Chop cherry tomatoes and dice avocado while quinoa cooks.
- Assemble bowls by layering quinoa as the base followed by black beans, tomatoes, avocado, and cilantro.
- Drizzle lime juice on top and serve with salsa on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg