Quinoa Taco Bowls with Tomatillo Avocado Salsa

Earlier this week on snapchat you guys BEGGED for easy lunches! So as your knight in shining armor, here I am, with Quinoa Taco Bowls!

Quinoa Taco Bowls from www.whatsgabycooking.com (@whatsgabycookin)

It’s part bowl / part protein / part salad and it’s pretty damn good if I say so myself. So it’s everything you could possibly want in a meal.

There’s very little prep actually involved. It’s just making the taco meat, prepping a salsa/sauce and then chopping some stuff up and throwing it in a bowl. Simple right? It can all be prepped ahead on Sunday nights and then you can assemble them for the week. Add avocado in the morning before you take off for work and your lunch situation will NOT be boring!!

The taco meat can be made with ground turkey or ground chicken so we’re still keeping it lean. The Tomatillo salsa is out of this world and you’ll want to keep it on hand for most things. Chicken, fish, rice, quinoa, pasta, a bowl of beans… it makes anything into a show stopper! Make it, you WILL NOT be disappointed! It’ll be on your weekly rotation forever and ever and you’ll be outta your lunch rut in no time flat.

Quinoa Taco Bowls

Yield: Serves 4

Quinoa Taco Bowls


    For the meat:
  • ¾ pound ground turkey or chicken
  • 2 teaspoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon taco seasoning
  • For the Bowls :
  • 2 cups thinly shredded Romaine Lettuce
  • 2 cups cooked quinoa
  • 1 cup Pico de Gallo
  • ½ cup freshly grated colby jack cheese
  • 2 ears of corn, shucked and corn sliced off the cob
  • 2 avocados, diced
  • 3 green onions, sliced
  • cilantro leaves
  • A few tablespoons red onion, chopped or sliced
  • 1 cup black beans, rinsed and drained
  • Tomatillo Avocado Salsa (recipe below)
  • 1 recipe Tomatillo Avocado Salsa


    For the meat:
  1. Place a medium skillet over medium high heat and add the olive oil. Add the onions and sauté for 5 minutes until soft. Add the garlic and sauté for 30 seconds more. Add the ground chicken or turkey and continue to cook for 6-7 minutes until fully cooked. Add the taco seasoning and a few tablespoons of water and reduce heat to low. Simmer the mixture for 5 minutes while you assemble the bowls.
  2. For the Bowls
  3. Divide the quinoa amongst 4 bowls and top with piles of the meat, romaine, pico, cheese, corn, avocado, green onions, cilantro, red onion, black beans and a dollop of the avocado dressing. Season with salt and pepper and serve as needed.

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  1. This looks awesome. Dumb question… is it best served at room temp? If so, when should one take it out of the office fridge? Should it be heated up in the microwave? And in that case, shall we keep everything except the quinoa/beans/meat separate until after heating, and then assemble? I wanna maximize What’s Gaby Cooking greatness here!

      1. Just responded but pasting it here so you get the answer too! xoxo

        If I’m really going for gold, I’ll combine everything EXCEPT the ground meat. Heat up the meat, add it to the rest, and then its mostly at room temp but the meat is warm!!

    1. late response – SORRY!!! If I’m really going for gold, I’ll combine everything EXCEPT the ground meat. Heat up the meat, add it to the rest, and then its mostly at room temp but the meat is warm!!

  2. That is one very sexy looking bowl! This recipe is going on the to-do list this week. I would enjoy it (immensely) for lunch.

  3. My husband isn’t a quinoa fan (gasp) so I’m going to make this for a dinner and use cauli rice for my base. Hope it turns out. Looks delicious!

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