These Quinoa Taco Bowls with Guacamole make a quick and healthy vegetarian meal that comes together in under 30 minutes.
These Quinoa Taco Bowls with Guacamole are on regular rotation at our house for Meatless Mondays. Not only are they easy to make in under 30 minutes, but they’re also packed with nutrients and totally customizable. Rick prefers his with lots of cheese, sour cream and tomato. I like my bowl with plenty of spicy salsa and a big scoopful of guacamole. No matter what you top your bowl with, you can feel good that the base is quinoa which is packed with protein, full of fiber and a good source of amino acids.
In my case – I totally justify the quinoa as balancing out the massive heap of guacamole that I pile on.
This quick-guacamole is totally simple to make. I don’t even really measure anything – I just taste a little bit, add some more seasonings, and adjust. 1 avocado, the juice of half a lime and a sprinkling of garlic powder and cumin, balanced out with some salt and pepper. You could use fresh garlic, but I find that for guacamole, the powdered kind works just as well and doesn’t leave you with as severe a case of dragon’s breath.
Also, I’ve recently discovered a couple new tools that make my guacamole making even easier -Casabella’s 4 ‘n 1 Avocado Tool – which makes it super easy to scoop and mash, and Casabella’s Guac-Lock which keeps your guacamole fresh and prevents browning – meaning that I can even make my guacamole up to a few days ahead of time.
To continue with this simple dinner, I’m using canned beans and seasoning them with just a bit of taco seasoning (the kind you find in the packet). This means that there’s no need to measure out ingredients and worry about buying a bunch of different spices.
And, that’s all there is to it! Just pile on your favorite toppings and enjoy these healthy Quinoa Taco Bowls. They’re perfect for Meatless Monday and Taco Tuesday – And I wouldn’t blame you if you wanted to eat them two days in a row…
Quinoa Taco Bowls with Guacamole
- 1 cup quinoa
- 15 oz can black beans drained and rinsed
- 15 oz can pinto beans drained and rinsed
- 1 Tbsp olive oil extra virgin
- 1 Tbsp taco seasoning
- 1 avocado ripe
- 1/2 lime juiced
- Garlic Salt to taste
- Cumin to taste
- Roma tomato diced
- Cilantro minced
- Shredded cheddar cheese
- Greek yogurt or sour cream
Rinse quinoa well in fine mesh colander until water runs clear. Bring 2 cups of water to a rolling boil. Add quinoa and let simmer in salted water for 15-20 minutes.
Heat olive oil in skillet over medium-high heat. Add beans and season with taco seasoning. Heat 5-10 minutes, until warmed through.
Place quinoa in bowl and top with beans. Assemble bowls as you like with desired toppings.
Mash avocado and lime juice with a fork. Season with a pinch of garlic salt and cumin. Season with salt and pepper, to taste.
Wine Pairings for Quinoa Taco Bowls with Guacamole:
- Look for lighter-bodied, fruit-focused reds like Beaujolais or Grenache.
- Alternatively, a Malbec or Tempranillo will be a bit heavier, but compliment the smoky-spicy flavors in this dish.
Looking for more Taco Bowl recipes? Try these:
- Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce
- Carnitas Taco Bowls with Kimchi
- Slow Cooker Steak Carnitas Bowls
Casabella is giving one of my reader’s a chance to win their 4 ‘n 1 Avocado Tool, Guac-Lock, and Skillet Slingers. Be sure to enter below. The giveaway ends May 7, 2017. Update: A winner has been announced – Congratulations Tracie C!