Lunch Ideas: 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
Course: Lunch
Cuisine: Mexican, Tex Mex, Southwestern
Servings: 4 people
Author: Gaby
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
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.