Quinoa Taco Bowl

with avocado and pico de gallo

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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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.

In Your Box (serves 2)

  • 1 Red Onion
  • ¾ cup Quinoa
  • 1½ Tbsp. Smoky Chile and Cumin Rub
  • 1 Tomato
  • 4 Cilantro Sprigs
  • 1 Lime
  • 1 Jalapeño Pepper
  • Info
    2 oz. Sour Cream
  • 1 Avocado
  • Info
    1½ oz. Shredded Cheddar Cheese
  • Nutrition (per serving)

  • Calories
    592
  • Carbohydrates
    68g
  • Fat
    31g
  • Protein
    18g
  • Sodium
    864mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Small Bowl
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Cook the Quinoa
    1

    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.

  • Step 2 - Prepare the Ingredients
    2

    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.

  • Step 3 - Make the Pico de Gallo
    3

    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.

  • Step 4 - Cut the Avocado
    4

    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.

  • Step 5 - Toss the Quinoa
    5

    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.

  • Step 6 - Plate the Dish
    6

    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.