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Quinoa Taco Bowls with Pico de Gallo

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.
5 from 8 votes
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Course: Main Course
Cuisine: Mexican
Keyword: gluten free, sugar free, Vegetarian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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

  1. You can prepare the beans and quinoa the day before for a quick and easy lunch idea.
  2. The nutritional information is approximate. It will vary based on different brands and the freshness of your ingredients.

Nutrition

Calories: 594kcal