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Quinoa Taco Bowl | Perfect For Meal Prep

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!

Categories Bowl, Clean Eating, gluten free, Grab n Go, Healthy, Lunch
Difficulty Easy
Keyword quinoa taco meat, taco stack up
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 stackers
Calories 587 kcal
Author Lacey Baier of A Sweet Pea Chef

Ingredients

For the quinoa:

  • 1 cup quinoa uncooked
  • 2 cups low-sodium chicken broth
  • 1/4 tsp sea salt plus more - see below

For the taco meat:

  • 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

For the stacker:

  • 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

Instructions

  1. 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.
  2. 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.
  3. Add the ground buffalo and break into smaller crumbles.
  4. 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.
  5. Cook until the meat is well-browned and cooked through, about 6-8 minutes.
  6. To assemble the stackers, it’s best to use a quart sized mason jar so all the layers stack nicely.
  7. 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.
  8. 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.
  9. I like to add freshly sliced avocado when I’m ready to enjoy this tasty quinoa taco stacker.

Recipe Video

Recipe Notes

*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.

Nutrition Facts
Quinoa Taco Bowl | Perfect For Meal Prep
Amount Per Serving (1 g)
Calories 587 Calories from Fat 214
% Daily Value*
Fat 23.8g37%
Saturated Fat 5.2g26%
Cholesterol 79.9mg27%
Sodium 987.8mg41%
Carbohydrates 48g16%
Fiber 15.4g62%
Sugar 2.4g3%
Protein 43.3g87%
* Percent Daily Values are based on a 2000 calorie diet.