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In a world where healthy eating is increasingly becoming a priority, finding meal options that are both nutritious and bursting with flavor can be a challenge. Enter the Taco-Style Quinoa Bowl—a vibrant, satisfying dish that not only supports a balanced diet but also tantalizes your taste buds. This recipe brings together the earthy goodness of quinoa with the zesty flavors of traditional taco ingredients, making it a perfect choice for lunch, dinner, or even meal prep for the week ahead.

Taco-Style Quinoa Bowls with Avocado

Discover the deliciousness of Taco-Style Quinoa Bowls with Avocado, a perfect blend of nutrition and flavor! This vibrant dish features quinoa, black beans, and fresh vegetables, all seasoned with classic taco spices. Customize your bowl with toppings like creamy avocado, lime juice, and your favorite herbs for a meal that’s both satisfying and healthy. Ideal for lunch, dinner, or meal prep, these bowls are versatile and easy to make—perfect for any diet. Enjoy a delightful culinary experience with every bite!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon paprika

Salt and pepper, to taste

1 medium avocado, diced

1 cup cherry tomatoes, halved

1 cup fresh corn salsa (optional for added flavor)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered for 5 minutes.

    Sauté the Vegetables: While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes or until translucent. Add the minced garlic and diced bell pepper, cooking for an additional 3-4 minutes until the peppers are tender.

      Add Beans and Corn: Stir in the black beans and corn, followed by the spices (cumin, chili powder, paprika) along with salt and pepper. Cook for another 5 minutes, stirring occasionally, until everything is heated through.

        Combine & Mix Together: Fluff the cooked quinoa with a fork and combine it with the sautéed vegetable mixture in the skillet. Toss everything together gently, so the quinoa is evenly mixed with the veggies and spices.

          Assemble the Bowls: Spoon the quinoa mixture into bowls. Top each bowl with diced avocado, cherry tomato halves, and fresh corn salsa, if using.

            Garnish & Serve: Finish with a sprinkle of fresh cilantro and serve with lime wedges on the side for your guests to squeeze over their bowls.

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings