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gluten free taco quinoa bowl recipe

Quinoa Taco Bowls.

Quinoa taco bowls are a quick and easy gluten free and corn free meal. These are perfect for busy nights!

Course Main Dish
Cuisine Dairy Free, gluten free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 455 kcal
Author Kelly Roenicke


  • 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


  1. Prepare the quinoa according to package instructions. 

  2. 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.

  3. Add the spices, ketchup, and water. Cook over medium low heat, stirring occasionally for about 5 minutes.
  4. Heat the black beans in their juices in a separate saucepan. 

  5. 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. 

Nutrition Facts
Quinoa Taco Bowls.
Amount Per Serving
Calories 455 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 83mg28%
Sodium 1152mg50%
Potassium 933mg27%
Carbohydrates 51g17%
Fiber 11g46%
Sugar 2g2%
Protein 34g68%
Vitamin A 780IU16%
Vitamin C 4.6mg6%
Calcium 100mg10%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.