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.
Servings: 4 bowls
Calories: 594kcal
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 Tbsp oil
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 Tbsp 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
- 1/2 cup red cabbage, chopped
- 1 cup sour cream or Greek yogurt
- 1/4 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.