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5 from 3 votes

Quinoa Taco Bowls

A healthy version of a taco bowl loaded with quinoa, taco meat, plenty of cheese and the best tomatillo avocado salsa ever.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 people
Author: Gaby

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
  • 1/2 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.