Quinoa Taco Bowls with Pico de Gallo
Easy Quinoa Taco Bowls with Pico de Gallo recipe. A great vegetarian dinner idea that makes a great weeknight meal.
Another taco inspired recipe? Can you tell that I am a little obsessed?
It has only been one week since I was making my Ground Pork Tacos on repeat. Now, it's these Quinoa Taco Bowls with Pico de Gallo turn to shine.
I can't believe I used to always make excuses as to why I am not eating healthier. It was always "it's so expensive" or "it is too time consuming to make healthy meals."
Um.. hello? This meal is so cheap to make and is ready in 25 minutes. What was I doing wrong?
...probably eating out. I was always eating out back in those days.
What you need to make Quinoa Taco Bowls with Pico de Gallo
When I tell you that it's easy, I mean even I could have done it as a clueless college student. All you need is:
- quinoa
- black beans
- chickpeas
- taco seasoning
- roma tomato
- onion
- lime
- and desired toppings
That's it!
I made this in so many different ways these past few days just by switching up the toppings! It is so versatile, I promise that you will not get bored of this meal for a while.
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Quinoa Taco Bowls with Pico de Gallo
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 tablespoon oil
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoon Taco seasoning
Pico de Gallo
- 1 medium roma tomato, diced
- 1 small onion, diced
- 1 medium lime, zested and juiced
Toppings
- 1 medium avocado, chopped
- 1 medium jalapeno, sliced
- ½ cup red cabbage, chopped
- 1 cup sour cream or Greek yogurt
- ¼ cup cheddar cheese, shredded
Instructions
- Bring the water to a boil. Add in the quinoa and reduce heat to low. Cover and allow to simmer for 15 minutes.
- Meanwhile, in a medium skillet heat the oil over medium high heat. Add in the black beans and chickpeas. Season with the taco seasoning and cook for about 5-10 minutes, until warmed through.
- In a small bowl, mix together all the pico de gallo ingredients.
- Divide the quinoa into 4 bowls and top with cooked beans, pico de gallo and desired toppings.
Notes
- You can prepare the beans and quinoa the day before for a quick and easy lunch idea.
- The nutritional information is approximate. It will vary based on different brands and the freshness of your ingredients.
Nutrition
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Healthy and flavorful vegetarian twist on classic tacos! I liked how quinoa took place of heavy carbs, so it felt light yet filling. I will be making this again!
Yay! I am so glad you liked it! 🙂
This is a perfect meal to make for tonight's dinner. It is so easy, delicious, and healthy!
So glad you liked it 🙂
I made this today, and my family enjoyed it very much. It's an easy recipe for a weeknight meal, and I love the idea of using quinoa instead of rice.
Yes, so good!
The flavor is amazing! It’s just so tasty! Couldn’t get enough of it!
I am so glad you liked it Suzy 🙂
Never thought of adding quinoa to a taco bowl! Great idea! Will try this recipe!
It's one of my favourite meatless Monday meals 🙂
This was the perfect Friday night dinner for a hot summer night. Next time I'll make extra quinoa so we can quickly whip these up any time.
Yes!! Great idea! So glad you liked it 🙂
Such flavor packed taco bowls! They sound incredible with the addition of the quinoa. I love how easily they come together too!
So easy!! I love making this meal! Thanks Tara
Love the flavors in this bowl. Perfect for any weeknight meal.
Yes agree! Thanks Julie 🙂