Taco Bowls with Spanish Quinoa

These Taco Bowls with Spanish Quinoa are made with grilled chicken, black beans, Spanish quinoa, lettuce, tomatoes, onion and cilantro.  This is healthy Mexican food made easy!

These Taco Bowls with Spanish Quinoa are made with grilled chicken, black beans, Spanish quinoa, lettuce, tomatoes, onion and cilantro

If you love street tacos, you’ll love this taco bowl.  It’s everything you love about Mexican food all packed in a bowl.

These Taco Bowls with Spanish Quinoa are made with grilled chicken, black beans, Spanish quinoa, lettuce, tomatoes, onion and cilantro

TACO BOWL RECIPE

You can prep the ingredients for this taco salad bowl ahead of time, then just reheat the meat and quinoa and assemble. 

  • Boneless chicken thighs
  • Romaine lettuce
  • Limes
  • Black beans (canned or from scratch)
  • Tomatoes
  • Cilantro
  • Onion
  • Avocados
  • Olive oil
  • Garlic
  • 2 cups Spanish quinoa 

HOW TO MAKE TACO BOWLS

These taco salad bowls come together in about 20 minutes start-to-finish.

  1. Cut the meat into strips and rub with the garlic.
  2. Heat the oil in a grill (such as a Le Creuset) over medium-high heat.
  3. Add the meat to the grill and cook for 3 to 4 minutes.  Turn the meat and cook for another 3 to 4 minutes or until the meat is no longer pink and slightly crisp on the outside.
  4. Add the lettuce to a large bowl and pour the lime juice over the lettuce.  Lightly toss.  
  5. Place a fistful of salad in the bottom of each bowl. 
  6. Evenly divide the chicken, quinoa, black beans, cilantro, tomatoes and onions evenly, arrange the ingredients on top of the lettuce.
  7. Serve with your favorite salsa and lime wedges.

VARIATIONS

These chicken taco bowls are versatile and fun to make.  Switch the ingredients up any way you like.  

These Taco Bowls with Spanish Quinoa are made with grilled chicken, black beans, Spanish quinoa, lettuce, tomatoes, onion and cilantro

MEXICAN FOOD RECIPES

Originally published 5.2015 – updated 2.2020

These Taco Bowls with Spanish Quinoa are made with grilled chicken, black beans, Spanish quinoa, lettuce, tomatoes, onion and cilantro
Yield: 4 servings

Taco Bowl with Spanish Quinoa

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Everything you love about Mexican food are found in these Mexican bowls.  They're nutritious and delicious and make a healthy meal any night of the week. 

Ingredients

  • 6 skinless, boneless chicken thighs
  • 2 cups low-sodium canned black beans
  • 2 cups fresh tomatoes, chopped
  • 2 cups cilantro, chopped
  • 1 cup onion (white or green), chopped
  • 2 avocados, sliced
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, pressed
  • 4 cups Romaine lettuce (optional)
  • the juice of 2 limes
  • 2 cups Spanish Quinoa

For the Spanish Quinoa

  • 1 cup white quinoa (rinsed well for a good minute in a strainer before cooking)
  • 1 whole yellow or brown onion, finely chopped (don't use sweet onion)
  • 1 garlic clove, minced
  • 4 tablespoons canola oil
  • 1/4 cup low-sodium tomato sauce (roughly about 1/2 of an 8 ounce can)
  • 2 cups low-sodium chicken broth (1 14.5 ounce can)
  • 1/2 teaspoons onion powder
  • 1/4 teaspoon garlic powder

Instructions

For the Chicken

  1. Cut the meat into strips and rub with the garlic.
  2. Heat the oil in a grill (such as a Le Creuset) over medium-high heat.
  3. Add the meat to the grill and cook for 2 to 3 minutes.  Turn the meat and cook for another 2 to 3 minutes or until the meat is slightly crisp.

For the Quinoa

  1. Heat the oil in a saucepan over medium-high heat.
  2. Add the chopped onion.
  3. Cook the onion for a minute or two or until it starts to soften.
  4. Add the garlic and cook for another minute or two.
  5. Stir in the quinoa and blend well.
  6. Add the tomato sauce and stir to incorporate well.
  7. Add the chicken broth and the onion and garlic powders.
  8. Place a lid on the saucepan and turn the heat down to low.
  9. Stir about 3 times or so for the first 5 minutes, then leave it alone and let it simmer.
  10. Cook on low heat for about 20 minutes total or until the liquid is mostly absorbed but it still looks slightly moist on top.
  11. Remove from heat and let set for about 5 to 10 minutes before fluffing with a fork.

To Assemble the Bowls

  1. Add the lettuce in a bowl and pour the lime juice over the lettuce.  Lightly toss.  
  2. Place a fistful of salad in the bottom of each bowl. 
  3. Divide the chicken, quinoa, black beans, cilantro, tomatoes and onions evenly, arrange the ingredients on top of the lettuce.
  4. Serve with your favorite salsa and lime wedges.

2 Responses to “Taco Bowls with Spanish Quinoa”

  1. martha @simple-nourished-living — August 18, 2015 @ 11:32 pm (#)

    Love the idea of subbing quinoa for rice in this delicious looking taco bowl! Your recipes are so nourishing and photographs stunning 🙂

    • Deborah — August 20, 2015 @ 3:38 am (#)

      Thank you, Martha!! You made my day!!

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