Turkey quinoa taco bowls are a quick and easy dinner recipe that’s gluten free and dairy free. This family friendly recipe is perfect for busy nights!
When you have multiple food allergies or intolerances, it can feel like you have a very small amount of foods that are safe for you. Maybe you’re avoiding gluten, dairy, eggs, nuts, fish, and a few more…after a while, it seems like you’re eating the same old thing night after night.
And you probably have some meals that are favorites, that you know are safe, which is a great thing. In our family we love tacos. Turkey tacos, chicken tacos…they’re all our favorites.
But if you can’t eat corn, tacos or nachos become another food that’s on the forbidden list. So I decided to share the way I got my taco/nacho fix when we couldn’t eat corn. Quinoa taco bowls are a great way to enjoy the flavors of a taco without the gluten or corn.
You get a little more fiber and protein from the quinoa, and you get to load these bowls up with turkey taco meat, and your choice of toppings. Avocado, red peppers, black beans, salsa…anything you can put on a taco you can put on these quinoa taco bowls.
Quinoa Taco Bowls.
Quinoa taco bowls are a quick and easy gluten free and corn free meal. These are perfect for busy nights!
Ingredients
- 1 cup quinoa either white or red is fine
- 1 pound ground turkey 93% lean
- 1/2 cup onion finely chopped
- 1 Tablespoon cumin
- 2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 Tablespoons ketchup
- 1/4 cup water
- 15 ounces canned black beans
Optional toppings:
- salsa
- avocado
- guacamole
- chopped onions or peppers
- fresh cilantro
Instructions
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Prepare the quinoa according to package instructions.
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While the quinoa cooks, put the ground turkey and chopped onions in a skillet and cook over medium heat until browned and cooked through, about 10-12 minutes. Drain off any grease.
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Add the spices, ketchup, and water. Cook over medium low heat, stirring occasionally for about 5 minutes.
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Heat the black beans in their juices in a separate saucepan.
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Season the quinoa with salt, pepper, and a bit of garlic powder. To assemble the bowls, place some quinoa in each bowl, then add the turkey taco meat, black beans, and your choice of toppings. Serve immediately.
Delicious recipe!
These bowls are sheer perfection! You hit the nail on the head – having food intolerances can be so difficult to work around, but it can also be inspiration for getting creative in the kitchen. This is my idea of the perfect dinner!
Thank you, Julia!
I am definitely trying this! It looks delicious!
Hope you love it!