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Two halves of a delicious chicken and avocado wrap, a perfect example of easy lunch ideas, presented on a white plate.

Quinoa Taco Bowls

This recipe features a vibrant and flavorful quinoa taco bowl, combining seasoned ground turkey or chicken with fresh vegetables like romaine, corn, avocado, and black beans, all topped with a creamy tomatillo avocado salsa.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Meat
  • ¾ pound ground turkey or chicken
  • 2 teaspoons olive oil
  • 1 diced small onion
  • 2 cloves garlic chopped
  • 1 tablespoon taco seasoning
For the Bowls
  • 2 cups Romaine Lettuce thinly shredded
  • 2 cups cooked quinoa
  • 1 cup Pico de Gallo
  • ½ cup freshly grated colby jack cheese
  • 2 ears of corn shucked and corn sliced off the cob
  • 2 avocados diced
  • 3 green onions sliced
  • cilantro leaves A few tablespoons
  • red onion chopped or sliced
  • 1 cup black beans rinsed and drained
  • salt and pepper to taste
For the Tomatillo Avocado Salsa
  • 1 pound tomatillos husked and rinsed
  • ½ jalapeno
  • 1 small yellow onion quartered
  • 3 cloves garlic
  • 1 tablespoon honey
  • 1 fresh cilantro roughly chopped
  • 1 avocado
  • 1 lime juiced and zested

Equipment

  • Medium skillet
  • Baking pan
  • Food processor
  • Bowls

Method
 

For the meat
  1. Heat olive oil in a medium skillet over medium-high heat. Add diced onions and sauté for 5 minutes until soft, then add chopped garlic and sauté for 30 seconds more.
  2. Add ground chicken or turkey and cook for 6-7 minutes until fully cooked. Stir in taco seasoning and a few tablespoons of water, then reduce heat to low and simmer for 5 minutes.
For the Bowls
  1. Divide cooked quinoa among 4 bowls. Top each with the cooked meat, shredded romaine, pico de gallo, colby jack cheese, corn, diced avocado, sliced green onions, cilantro, red onion, and black beans, along with a dollop of the avocado dressing.
  2. Season with salt and pepper to taste and serve immediately.
For the Tomatillo Avocado Salsa
  1. Preheat oven to 450 degrees F. Remove husks from tomatillos, rinse thoroughly, and cut in half.
  2. Place tomatillo halves, quartered yellow onion, and jalapeño in a baking pan. Roast for 20 minutes until tender, then remove and set aside to cool.
  3. Add all roasted ingredients, honey, fresh cilantro, avocado, and lime juice/zest to a food processor. Pulse for 1-2 minutes until smooth and creamy, adding a few tablespoons of water if needed to achieve a dressing-like consistency. The salsa keeps in an airtight container for up to 5 days.

Notes

The tomatillo avocado salsa can be stored in an airtight container for up to 5 days. For extra spice, leave the seeds in the jalapeño.