All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We love the Hispanic-inspired dishes, so we decided to make Taco Tuesday great again with this quinoa taco bowl. We've ditched the wall of tortillas and subbed in the super-est of South American grains for a meal packed with nutrients and flavor. A special smoky chili-cumin blend adds zesty earthiness to the quinoa before it gets tossed with all the fixin's, like pico de gallo, lime, and cheddar. Top it all off with fresh avocado and you'll barely be able to keep your tiny hands off this delicious quinoa bowl.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Quinoa
Halve and peel onion. Cut halves into ¼” dice. Heat 1 tsp. olive oil in a medium pot over medium heat. Add half the onion (reserve remaining for pico de gallo) and cook, stirring often, until just beginning to soften, 3-4 minutes. Add quinoa and seasoning blend, stir to combine, and toast 1 minute. Add 1 ½ cups cold water, increase heat to high, and bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed and quinoa is tender, 12-15 minutes. While quinoa cooks, prepare ingredients.
Prepare the Ingredients
Core tomato and cut into ½" dice. Mince cilantro (no need to stem). Zest and halve lime. Quarter one half and juice remaining half. Stem jalapeño, halve, seed, and mince. Combine sour cream with 1 tsp. lime juice and 1 tsp. lime zest in a small bowl.
Make the Pico de Gallo
Combine remaining onion (to taste), tomato, jalapeño (to taste), and cilantro (reserve a pinch for garnish) in a large mixing bowl. Add 1 Tbsp. lime juice and season with ½ tsp. salt and ¼ tsp. pepper. Mix thoroughly and set aside. Mix every few minutes to marinate evenly.
Cut the Avocado
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut avocado flesh into ¾" dice. Waiting to prep avocado helps ensure it doesn't oxidize and discolor before serving.
Toss the Quinoa
Add cooked quinoa to mixing bowl with pico de gallo and toss to coat evenly. Taste and season with ¼ tsp. salt and a pinch of pepper, if desired.
Plate the Dish
Serve quinoa in a shallow bowl. Top with avocado and shredded cheddar. Top with a dollop of sour cream and garnish with remaining cilantro and remaining lime zest. Serve with lime wedges on side.
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