Skip the tortillas and layer your taco fillings onto protein-rich quinoa in this healthy vegetarian bowl dinner recipe. Top with a dollop of yogurt or sour cream and a splash of your favorite hot sauce. Source: EatingWell Magazine, March/April 2015

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Fluff with a fork and stir in cumin. Partially cover and set aside.

    Advertisement
  • Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.

  • Heat the remaining 2 teaspoons oil in a medium skillet over medium heat. Add poblano and cook, stirring, until softened, 2 to 3 minutes. Stir in beans and chili powder; cook, stirring, until heated through, about 2 minutes more. Remove from heat.

  • To serve, layer in each bowl: 3/4 cup quinoa, 1/2 cup bean mixture and 1/4 cup cheese. Top each portion with 3/4 cup cabbage salad and 2 tablespoons salsa.

Nutrition Facts

479 calories; 22.2 g total fat; 29 mg cholesterol; 681 mg sodium. 52.8 g carbohydrates; 19.5 g protein; Full Nutrition

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/22/2019
This will definitely be in my regular rotation! I wasn’t sure about the slaw-“taco” combo but I was pleasantly surprised by the flavour! I am not a fan of heat so I skipped the pepper; I added some avocado and a dollop of sour cream - hubby put his in a wrap. Read More
Rating: 5 stars
02/04/2019
Just made this tonight for dinner. It came out great!!! Read More
Rating: 5 stars
03/12/2018
Loved this. I m not the best in the kitchen but found this recipe to be easy fast and super flavorful. Even my 14 month old liked it Read More
Advertisement
Rating: 5 stars
07/09/2015
I could eat this every day! Flavorful and fresh My husband said he could eat this every day. We loved it. Served in large colorful bowls with a dollop of plain yogurt and Siracha sauce drizzled on top. Yum! Pros: Medley of flavors and textures easy and quick Cons: Can't think of any! Read More
Rating: 4 stars
04/06/2015
Tex Mex black bean and quinoa bowl we enjoyed this a lot. fast and easy and tasty. had it as a main dish the first night and leftovers as a side the next night. Pros: Made this exactly as written Read More
Rating: 4 stars
03/03/2015
Great blend of flavors Our healthy eating group made this today and loved it! It was a great blend of flavors. Made it exactly as printed and it was delicious! Put a dollop of sour cream on top and that took down the hotness for people with a mild mouth. A few of the people added avocado and really liked the added flavor. Hint: Instead of leaving long strips of cabbage when you chop up it up cut them in smaller pieces. Pros: All in one dish! Read More
Advertisement