Quinoa Taco Bowls

5 from 2 votes

A healthy version of a taco bowl loaded with quinoa, taco meat, plenty of cheese and the best tomatillo avocado salsa ever.

Prep Time15

Cook Time20

Total Time35

Course: Lunch

Cuisine: Mexican, Tex Mex, Southwestern

Servings: people

Author: Gaby Dalkin

Ingredients

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

For the Tomatillo Avocado Salsa

1 pound tomatillos, husked and rinsed
½ jalapeno, you can remove the seeds if you want, or leave them in for an extra kick
1 small yellow onion, quartered
3 cloves garlic
1 tablespoon honey
1 bunch fresh cilantro, roughly chopped
1 avocado
1 lime, juiced and zested
salt and pepper to taste

Instructions

For the meat:

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.

For the Bowls

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.

For the Tomatillo Avocado Salsa

Preheat oven to 450 degrees.
Remove the husks from the tomatillos. Rinse under warm water well and wipe clean. Cut the tomatillos in half and place into a baking pan with the onions and jalapeno. Roast for 20 minutes until they are tender. Remove and set aside to cool.
Add all ingredients to a food processor and pulse for 1-2 minutes until smooth and creamy. Add a few tablespoons of water if needed until it’s smooth like a salad dressing. Serve as needed. Keeps in an air tight container for up to 5 days.

Notes

I love to keep these ingredients on hand, such as cooked quinoa in the fridge. It makes the meal come together quickly! It's also perfect for gatherings as everyone can customize their own dish.

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