Ingredients

1 cup dry quinoa

2 cups water or vegetable broth

3 tablespoons taco seasoning, divided

2 teaspoons olive oil

1 (15.25 oz) can Libby’s Whole Kernel Sweet Corn, drained

1/2 bell pepper of your choice, diced into 1/4 inch pieces

1 pound ground protein of your choice (96% lean beef, chicken, turkey, or plant-based meat substitute)

1 (15 oz) can black beans, drained and rinsed

1 medium tomato, diced into 1/4 inch pieces

3/4 cup shredded Mexican cheese

1/3 cup plain Greek yogurt or sour cream

1/3 cup guacamole

3/4 cup fresh cilantro, finely chopped

1 large lime, cut into 6 wedges for squeezing

Instructions

Step 1: In a medium saucepan, combine quinoa with water or broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy. Stir in 1 tablespoon of taco seasoning.

Step 2: Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil, corn, and bell pepper. Sauté for 5-6 minutes until the peppers are slightly charred and the corn starts to pop. Transfer to a bowl and set aside.

Step 3: Wipe out the skillet. Add the remaining 1 teaspoon olive oil. Add the ground protein and break it apart with a spatula. Cook until browned, about 6-7 minutes. Stir in the remaining 2 tablespoons of taco seasoning and cook for an additional 2 minutes.

Step 4: Divide the cooked quinoa evenly among six bowls or meal prep containers. Top with the corn and pepper mixture, cooked protein, black beans, and diced tomatoes.

Step 5: Garnish each bowl with shredded Mexican cheese, a dollop of Greek yogurt or sour cream, guacamole, fresh cilantro, and a lime wedge.

Tips & Variations

For precise portioning, aim to include per bowl: ½ cup cooked quinoa, ½ cup cooked protein, ¼ cup corn and pepper mixture, ¼ cup black beans, ¼ cup diced tomatoes, 2 tablespoons shredded cheese, 1 tablespoon Greek yogurt or sour cream, 1 tablespoon guacamole, 2 tablespoons cilantro, and 1 lime wedge.

Try swapping ground beef for ground turkey, chicken, or a plant-based substitute to accommodate different diets.

Omit avocado, Greek yogurt, and cilantro if freezing. Add them fresh after reheating.

FAQs

Can I use any type of quinoa for this recipe?

Yes, white, red, or tri-color quinoa all work well. Just follow the cooking instructions on the package for best results.

Is this recipe suitable for meal prep?

Absolutely. This dish holds up well when stored in the fridge and can be portioned into individual containers for easy grab-and-go meals throughout the week.