YUM! If you’re anything like our house and Mexican is a household favourite the taco bowl is the perfect dish to utilise the left over meat or enjoy a meat free meal every now and then.
Here is the most delicious Taco bowl recipe with Quinoa added as an alternative to rice from Platings and Pairings.
- 1 cup quinoa
- 15 oz can black beansdrained and rinsed
- 15 oz can pinto beansdrained and rinsed
- 1 Tbsp olive oil extra virgin
- 1 Tbsp taco seasoning
- Lime juice
Plus additional topping of your choice. This could include tomato, cucumber, capsicum, spanish onion, etc.
Rinse quinoa well in fine mesh colander until water runs clear. Bring 2 cups of water to a rolling boil. Add quinoa and let simmer in salted water for 15-20 minutes.
Heat olive oil in skillet over medium-high heat. Add beans and season with taco seasoning. Heat 5-10 minutes, until warmed through.
Place quinoa in bowl and top with beans. Assemble bowls as you like with desired toppings.
Mash avocado and lime juice with a fork.
Season with a pinch of garlic salt and cumin.
Season with salt and pepper, to taste.