Quinoa Taco Bowls Quick Guacamole

These Quinoa Taco Bowls are a tasty and healthy take on regular tacos. Because they are full of protein and fresh ingredients, they fill you up. The quick guacamole makes the dish even better by adding something creamy and sour to it.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded lettuce
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup salsa
• 1 avocado
• 1 lime, juiced
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika

Instructions:

Run cold water over the quinoa and drain it

Put the olive oil in a medium-sized saucepan and heat it over medium-low heat

Toast the quinoa for two to three minutes, until it turns a light golden color

Add the cumin, chili powder, and paprika after adding the vegetable broth

Mix well

Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the liquid is absorbed

Make the quick guacamole while the quinoa is cooking

Put the avocado in a bowl and mash it up

Then, add the lime juice, salt, and pepper to taste

Combine well

Toss the cooked quinoa with a fork and set it aside to cool a bit

Put your taco bowls together in serving bowls

Put down some cooked quinoa to start

Add cheddar cheese, cherry tomatoes, red onion, cilantro, black beans, and corn to the top

Add salsa and sour cream on top

Last, put a small amount of quick guacamole on top

If you want, you can add more cilantro and lime wedges as a garnish

Quinoa Taco Bowls with Quick Guacamole are ready to eat right away