Meal Kit

Quinoa Taco Bowl

with avocado and pico de gallo

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 3 days

Contains: Milk

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 you!
A note about serious food allergies
  • Under %{max_calories} calories

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

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

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
  1. 1

    Cook the Quinoa

    Halve and peel onion. Cut halves into 1/4” 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 1/2 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.

  2. 2

    Prepare the Ingredients

    Core tomato and cut into 1/2" 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.

  3. 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 1/2 tsp. salt and 1/4 tsp. pepper. Mix thoroughly and set aside. Mix every few minutes to marinate evenly.

  4. 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 3/4" dice. Waiting to prep avocado helps ensure it doesn't oxidize and discolor before serving.

  5. 5

    Toss the Quinoa

    Add cooked quinoa to mixing bowl with pico de gallo and toss to coat evenly. Taste and season with 1/4 tsp. salt and a pinch of pepper, if desired.

  6. 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.

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