Tex-Mex Quinoa Bowl
15min
25min
4
556
Chef's Note
For meal prep, store the components separately and assemble just before eating. The quinoa mixture will keep well in the refrigerator for up to 3 days. Add the avocado, cheese, and yogurt just before serving to maintain freshness and texture.
Tags
Ingredients
2 cups quinoa
4 cups chicken broth
1 pound lean ground turkey
2 tablespoons taco seasoning
1 can (15 oz), drained and rinsed black beans
1 cup (fresh or frozen) corn kernels
1 large, diced red bell pepper
1 cup, halved cherry tomatoes
1/2 medium, diced red onion
2 medium, sliced avocado
2 medium, juiced lime
2 tablespoons olive oil
1/2 cup, chopped cilantro
1 cup shredded cheddar cheese
1 cup Greek yogurt
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Rinse 2 cups of quinoa under cold water using a fine mesh strainer.
- 2
In a medium saucepan, bring 4 cups of chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and quinoa is tender.
- 3
While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 4
Add 1 pound of ground turkey to the skillet and cook for 5-7 minutes, breaking it up with a wooden spoon until browned.
- 5
Add 2 tablespoons of taco seasoning and 1/4 cup of water to the turkey. Stir well and simmer for 2-3 minutes until the liquid is mostly absorbed.
- 6
In a large bowl, combine the cooked quinoa, seasoned ground turkey, 1 can of drained black beans, and 1 cup of corn kernels.
- 7
Add 1 diced red bell pepper, 1 cup of halved cherry tomatoes, and 1/2 diced red onion to the bowl.
- 8
In a small bowl, whisk together the juice of 2 limes, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 9
Pour the lime dressing over the quinoa mixture and gently toss to combine.
- 10
Divide the mixture into 4 serving bowls. Top each bowl with 1/4 cup of shredded cheddar cheese, 1/4 cup of Greek yogurt, 1/2 sliced avocado, and a sprinkle of chopped cilantro.
- 11
Season with the remaining salt and pepper to taste before serving.
Nutrition Information (per serving)
556
35g
63g
19g
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