Description
These Taco Bowls with Cilantro Lime Quinoa are a vibrant and flavorful fiesta in a bowl, perfect for a busy weeknight or meal prep. Enjoy tender beef, aromatic quinoa, and fresh toppings that create a satisfying and wholesome meal.
Ingredients
Scale
- 1 cup white quinoa
- 2 cups vegetable or chicken broth
- 1 bunch fresh cilantro, finely chopped
- Juice of 1 fresh lime
- 1 lb lean ground beef (around 85-90% lean)
- 2 tablespoons taco seasoning
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup non-alcoholic beer or beef broth
- 1 can black beans, rinsed and drained
- 1 cup sweet corn (fresh, frozen, or canned)
- 1 ripe avocado, diced or sliced
- Salsa of your choice
- 1 cup shredded cheese (Mexican blend, sharp cheddar, or Monterey Jack)
- Sour cream or plain Greek yogurt
- Optional extras: pickled red onions, sliced jalapeños, extra fresh cilantro, hot sauce
Instructions
- First, place your quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water for about 1-2 minutes.
- In a medium saucepan, combine the rinsed quinoa, vegetable or chicken broth, and a pinch of salt. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer for about 15 minutes, or until all the liquid has been absorbed and the quinoa is tender.
- Remove the saucepan from the heat and let it sit, still covered, for another 5 minutes. Fluff the cooked quinoa with a fork, then stir in the freshly chopped cilantro and the fresh lime juice. Set aside.
- While the quinoa is cooking, heat a large skillet or non-stick pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's browned all over.
- Once the beef is fully cooked, carefully drain any excess fat from the skillet.
- Add the diced onion to the skillet with the cooked beef and cook for 3-5 minutes, or until the onion softens and becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the taco seasoning over the beef mixture and stir well to coat everything evenly. Cook for about 1 minute.
- Pour in the non-alcoholic beer or beef broth. Bring the mixture to a simmer and cook for 5-7 minutes, or until the liquid has mostly reduced.
- Now for the fun part – assembling your bowls! Grab your favorite individual serving bowls.
- Start by spooning a generous base of the warm Cilantro Lime Quinoa into each bowl.
- Next, spoon a hearty serving of the flavorful Taco Beef over the quinoa.
- Arrange your chosen toppings around the beef. Add scoops of black beans, sweet corn, diced avocado, a dollop of fresh salsa, and a sprinkle of shredded cheese.
- Finish each bowl with a spoonful of sour cream or Greek yogurt.
- Garnish with a little extra fresh cilantro, if you like, and perhaps a wedge of lime for an extra squeeze of juice.
- Serve immediately and enjoy your vibrant, satisfying Taco Bowls With Cilantro Lime Quinoa!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Feel free to customize your toppings and proteins. You can substitute quinoa with brown rice or farro, and ground beef can be replaced with seasoned black beans or lentils for a vegetarian option.