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turkey quinoa taco bowl

Quinoa Taco Bowls.

Kelly Roenicke
Quinoa taco bowls are a quick and easy gluten free and corn free meal. This is a simple and tasty dinner that's perfect for busy nights!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Dairy Free, gluten free
Servings 4
Calories 455 kcal

Ingredients
 
 

  • 1 cup quinoa either white or red is fine
  • 1 pound ground turkey 93% lean
  • ½ cup onion finely chopped
  • 1 Tablespoon cumin
  • 2 teaspoons paprika
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons ketchup
  • ¼ cup water
  • 15 ounces canned black beans

Optional toppings:

  • salsa
  • chopped avocado
  • avocado dip
  • chopped onions or peppers
  • fresh cilantro

Instructions
 

  • Prepare the quinoa according to package instructions. 
  • 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.
  • Add the spices, ketchup, and water. Cook over medium low heat, stirring occasionally for about 5 minutes.
  • Heat the black beans in their juices in a separate saucepan. 
  • 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. 

Notes

Be creative with your toppings! Chopped peppers, sauteed onions, fresh herbs, corn salsa, salsa verde, pico de gallo, dairy free cheese, refried beans, guacamole - you can top these bowls with whatever you like.
Store leftover meat, beans, and quinoa in the refrigerator. They should stay fresh for about 4 days.

Nutrition

Calories: 455kcalCarbohydrates: 51gProtein: 34gFat: 12gSaturated Fat: 2gCholesterol: 83mgSodium: 1152mgPotassium: 933mgFiber: 11gSugar: 2gVitamin A: 780IUVitamin C: 4.6mgCalcium: 100mgIron: 6.6mg
Keyword easy
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