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Once your quinoa is cooked to fluffy perfection, it’s time to combine it with the sautéed vegetables. This step is crucial for ensuring that each bite of your taco-style quinoa bowl is bursting with flavor. Begin by transferring the cooked quinoa to a large mixing bowl.

Taco-Style Quinoa Bowls with Avocado

Dive into the vibrant world of Taco-Style Quinoa Bowls with Avocado, a delicious fusion of taco flavors and nutritional goodness. This quick and customizable recipe features quinoa, fresh vegetables, and hearty beans, all packed with protein and fiber. With a perfect blend of spices and fresh toppings, these bowls are not only visually appealing but also a balanced meal option suitable for busy weeknights. Discover how to create this delightful dish that's both satisfying and healthy. Perfect for meal prep or a family dinner!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

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

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon paprika

Salt and pepper, to taste

1 medium avocado, diced

1 cup cherry tomatoes, halved

1 cup fresh corn salsa (optional for added flavor)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth (or water). Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the quinoa is fluffy and the liquid has been fully absorbed. Once cooked, remove from heat and let it sit, covered, for an additional 5 minutes to steam.

    Sauté the Vegetables: While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for approximately 3-4 minutes or until the onion becomes translucent. Next, add in the minced garlic and diced bell pepper. Continue to cook for another 3-4 minutes, stirring frequently, until the bell peppers are tender.

      Add Beans and Corn: Once the vegetables are cooked, stir in the rinsed and drained black beans along with the corn kernels. Sprinkle in the spices: 1 teaspoon ground cumin, 1 teaspoon chili powder, and ½ teaspoon paprika. Season with salt and pepper to taste. Cook everything together for an additional 5 minutes, stirring occasionally, until heated through.

        Combine & Mix Together: Fluff the cooked quinoa with a fork and gently combine it with the sautéed vegetable mixture in the skillet. Use a spatula to toss everything together until the quinoa is evenly mixed with the vegetables and spices.

          Assemble the Bowls: Scoop the quinoa and vegetable mixture into individual bowls. Top each bowl generously with diced avocado, halved cherry tomatoes, and fresh corn salsa if desired for an extra layer of flavor.

            Garnish & Serve: Finish each bowl with a sprinkle of fresh chopped cilantro for a vibrant touch. Serve lime wedges on the side, allowing guests to squeeze fresh lime juice over their bowls for added zest and flavor.

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings

                Presentation Tips: For a beautiful presentation, consider layering the quinoa in the bowl and adding toppings in a colorful manner. Using bowls with contrasting colors can also enhance the visual appeal of the dish.