Taco Quinoa Bowl


This meal is satisfying in so many ways.  It’s tasty, light, but also filling…satisfying is just the perfect word!  This meal was inspired by Chipotle’s Burrito Bowl.  I even made a cilantro lime quinoa to match their cilantro lime white rice.  There’s always a difference between home cooked food and restaurant food.  Most restaurant food is full and salt and butter.  I never use that much salt and butter when I cook at home.  Even though I do enjoy Chipotle’s Burrito Bowl, I enjoyed mine better! 🙂


what you need:  (Serves 4 for lunch/dinner)


For the Cilantro Lime Quinoa

  • 1 cup uncooked quinoa
  • 2 cups water
  • juice from 2 limes
  • 1 cup cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the Meat

  • 1 Lb ground turkey meat
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 2 tablespoons hot sauce
  • juice from 1 lime

For the Sauteed Peppers and Onions

  • 1 green pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1/2 tablespoon olive oil

For the Guacamole

  • 1 large avocado
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/4 teaspoon garlic powder

For the Corn, Beans, lettuce, tomato, and Cheese

  • 2 ears of corn
  • 1 15 oz. can black beans
  • 1 cup grated sharp white cheddar cheese
  • 1 cup grated sharp cheddar cheese
  • small bag of shredded lettuce
  • 2 small tomatoes


what you do:  (total cook time:  1 hour 30 minutes) 


  1. Prepare and make the cilantro lime quinoa.  Add quinoa and water in a rice cooker.  (While quinoa is cooking (about 30 minutes), prepare and make meat and sauteed peppers/onions.)  Once quinoa is done in the rice cooker, add lime juice, cilantro, salt, and pepper.  Mix well, then aside closed with rice cooker lid.
  2. Make ground turkey meat.  In a medium sized skillet over medium heat, add olive oil and minced garlic.  Once garlic becomes fragrant (about 3 minutes) add meat.  Cook until meat is brown.  Reduce heat to medium/low and add pepper, salt, pepper flakes, garlic powder, onion powder, chili powder, hot sauce, and lime juice.  Stir until all the seasonings are coating the meat.  Add a lid, and let simmer for 10 minutes.  once done, turn heat off and set aside.
  3. Prepare and make sauteed peppers and onions.  Heat olive oil in a medium sized skillet over medium heat.  Add red pepper, green pepper, and onion.  Saute until onions become translucent (about 10-12 minutes) Turn off heat and set aside.
  4. Prepare and make guacamole.  Add avocado in a medium mixing bowl, and mash and stir avocado until consistency is smooth.  Add salt, pepper, and garlic powder.  Stir until combined and set aside.
  5. Prepare and make corn, beans, lettuce, and cheese.  Bring water to boil in a large pot.  Add corn and cook for 5-7 minutes.  Remove corn and set aside to cool.  Once cool, use a knife to remove corn kernels.  Add to a bowl and set aside.  Drain and rinse beans under cold water, and set aside to dry.  Grate cheese and combine and mix the two cheeses in a small bowl.  Place some shredded lettuce in a bowl. Dice tomatoes and set aside in a small bowl.
  6. You now have all your ingredients set aside and ready to create your bowl!  Reheat your meat and onions/peppers on medium/low heat for 5 minutes.
  7. Take 1/2 cup quinoa in a measuring cup, and empty it in to the middle of your bowl.  Add the rest of your ingredients going around the quinoa, as much or as little of each that you would like!
  8. Squeeze a lime slice over your bowl before eating.  Enjoy!








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