If you are looking for an easy meal prep dish that you’ll love, this recipe is it! Quinoa Taco Bowls are packed with protein, fiber, vitamins, and a whole lot of deliciousness.
You gotta love quinoa, right?
Cuz it’s oh so healthy and can be used in many ways.
Do you want to know some of those ways right off the top?
Well, I’ve written a post all about what quinoa tastes like if you are someone who has never given quinoa a try. You’ve got to give it a go – really!
More reasons to try quinoa:
- Ground Turkey and Quinoa Stuffed Zucchini Boats
- Quick and Easy Quinoa Peanut Brittle
- Quinoa Lentil Salad With Lemon Vinaigrette
- Healthy Quinoa Make Ahead Casserole
So let’s get back to this tasty and straightforward Quinoa Taco Bowl recipe. It’s fun to make them ahead, stack them in a mason jar for meal prep storage, and then pour all that goodness into a bowl for a fantastic meal when you’re ready.
Is it time for a bowl of spicy flavor (think cayenne, paprika, and more) that’ll satisfy and delight?
- That’s great because you’re going to learn how to make quinoa taco bowls!
What Is Quinoa?
Quinoa is a pseudo-grain because it’s the seed of the plant Chenopodium quinoa. It’s got tons of protein and is a terrific vegan protein substitute.
- I like to describe the taste as nutty and earthy, and it’s cool that quinoa can be used in sweet and savory dishes. Like the Chocolate Quinoa Breakfast Bowl and the Quinoa Taco Bowl we’re going to make today.
Are Quinoa Taco Bowls Healthy?
Quinoa taco bowls are so good for you. Let’s take a look.
- Quinoa is high protein and has the fiber you need to keep your digestive system humming along nicely. It’s low on the glycemic index, meaning that it takes a while to digest. That leaves you full longer and doesn’t cause blood sugar spikes either. Quinoa also has antioxidants and iron, zinc, and folate.
- Red meat (buffalo as I use in my recipe or ground beef if that’s your preference) is an essential source of protein. Protein build and repairs your muscles, remember, so be sure to get what your body needs every day. Protein is good for the bones and also helps give you a robust immune system.
- Black beans are a powerhouse of fiber, iron, and vitamins like B and K. They are fantastic for the heart and give you tons of energy. Make them in a flash by cooking them in an instant pot. Instant deliciousness!
What Is In A Quinoa Taco Bowl?
This Quinoa Taco Bowl is super easy to make but yet contains a lot of nutrition. For the quinoa, you’ll need uncooked quinoa, low sodium chicken broth, and sea salt. For the taco meat, I use the following mixture:
- Olive oil
- Yellow onion
- Sea salt and black pepper
- Garlic powder
- Ground buffalo (or beef if you prefer)
- Tomato paste
- Spices (cumin, paprika, chili powder, cayenne pepper, and oregano.
Then it’s time to stack and store!
- Black beans
- Grape tomatoes
- Shredded cheddar cheese.
Is Quinoa Better Hot Or Cold?
I have no preference! I love, love quinoa and eat it both hot and cold. Toss olive oil in your quinoa with a bit of salt and pepper, and it’s a nutty and flavorful side addition to any meal.
- Adding quinoa to a cauliflower burger is yummy, and quinoa is heavenly in a salad too. The texture is just perfect, and the earthiness is totally flavorsome.
How Do You Eat A Quinoa Taco Bowl?
I find it easy to take the meal-prepped Quinoa Taco Bowl and pour it from the mason jar into a bowl for reheating. On the go, of course, I eat it cold.
If I’m eating the recipe at home, I layer the bowl this way:
- Cooked quinoa first
- Black beans next
- Cooked buffalo meat comes after that
- Olives lay on the meat
- Top the mixture with tomatoes
- Garnish with lots of cheese
- Add healthy avocado for an extra bite of goodness!
How Should I Store My Quinoa Taco Bowl?
I love to layer my taco bowl ingredients as I did in the picture, storing them in the fridge for 4-5 days. This Quinoa Taco Bowl recipe makes enough for four mason jars and is excellent for meal prep because it’s such a healthy balance of all things good!
If you’re an avocado fan like me, top your bowl with nutritional avocado slices when ready to eat.
- Remember, this recipe is good, both warmed up or cold. And because you store it in a mason jar, it’s easy to take along on picnics or work.
More Healthy Meal Prep Recipes
Isn’t meal prep amazing? It’s great for weight loss because you’ve got healthy meals right at your fingertips every day. Here are more healthy meal prep recipes:
- Make Ahead Freezer Breakfast Sandwiches
- Fall Meal Prep on the Grill
- Healthy Chicken Parmesan Meal Prep
- Slow Cooker Shredded Chicken Meal Prep
- Korean Beef Bowl Meal Prep
- Salmon Meal Prep
This post contains affiliate links to products I use regularly and highly recommend.
If you are looking for an easy meal prep dish that you’ll love, this recipe is it! Quinoa Taco Bowls are the answer to a delicious and tasty dish! Tip: Quinoa is super healthy!
- 1 cup quinoa uncooked
- 2 cups low-sodium chicken broth
- 1/4 tsp sea salt plus more – see below
- 1 tbsp olive oil
- 1/2 yellow onion diced
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 1/8 tsp garlic powder
- 1 lb ground buffalo* can use lean ground beef
- 1 1/2 tbsp tomato paste
- 1/4 tsp ground cumin
- 1/8 tsp paprika
- 1/8 tsp chili powder
- 1/8 tsp cayenne pepper
- 1/ 8 tsp dried oregano
- 1 15 oz can black beans drained and rinsed
- 1 15- oz can olives sliced
- 1/2 cup grape tomatoes sliced in half
- 1/3 cup shredded cheddar cheese
To make the quinoa, combine the quinoa with low sodium chicken broth and a little sea salt in a sauce pan. Bring this to a rolling boil over high heat, then reduce the heat to low and cook, covered, for an additional 15-20 minutes, until all the liquid is absorbed. Fluff the quinoa gently with a fork, and then set aside.
To make the taco meat, heat the olive oil over medium-high heat in a large skillet and add the diced yellow onion. Cook the onion until it starts to sweat and become tender, about 4-6 minutes.
Add the ground buffalo and break into smaller crumbles.
Season the buffalo with tomato paste, ground cumin, sea salt, black pepper, garlic powder, paprika, chili powder, cayenne pepper, and dried oregano and then stir to mix well.
Cook until the meat is well-browned and cooked through, about 6-8 minutes.
To assemble the stackers, it’s best to use a quart sized mason jar so all the layers stack nicely.
Divide the amounts among 4 different mason jars. Start with a layer of the cooked quinoa, followed by some rinsed and drained black beans, then the seasoned buffalo mixture, some sliced black olives, sliced grape tomatoes, and then top it off with a little shredded cheddar cheese.
You can enjoy right away or store in the fridge for 4-5 days, making it the perfect prep-ahead lunch to bring with you on the go.
I like to add freshly sliced avocado when I’m ready to enjoy this tasty quinoa taco stacker.
*I like ground buffalo for this recipe because it’s richer in flavor than ground beef, is lower in saturated fat, and is also a good source of nutrients. But you could use ground beef, if you prefer.
This post contains affiliate links for products I use regularly and highly recommend.