This easy and healthy Salsa Quinoa Taco Bowl Meal Prep is perfect for meal prepping! Simple, filling, and delicious!
Salsa Quinoa Taco Bowl Meal Prep
I’ve mentioned before that I love taco bowls, they’re so easy to make and meal prep so a bowl is always in rotation!
I have another non-quinoa version of this taco bowl in my drafts right now actually haha. However, I’ve been really loving this one lately so I wanted to share this quinoa version first!
Other ways to get our fill of tacos: make ahead breakfast taco egg bowl, last minute potluck taco pasta, taco hummus, and these taco cups.
What You’ll Need To Make This Taco Meal Prep Bowl
- quinoa
- salsa
- olive oil
- garlic
- beef
- taco seasoning
you can use pre-mixed taco seasoning if you wish or make your own by combining equal parts onion powder, crushed red peppers flakes, paprika, ground cumin, sea salt, black pepper and double part chili powder.
- corn (fire roasted or regular)
- black beans (or beans of your choice)
- cheese
- optional: pico de gallo and guac
How To Make This Salsa Quinoa Taco Bowl Meal Prep
- Start off by cooking your quinoa, 1 cup quinoa to 2 cups water. Right before it was finished, add in the salsa and let it finish cooking.
- While the quinoa is cooking, in a skillet on medium high heat, add in olive oil and garlic. Cook the garlic for 1-2 minutes, before adding in the lean ground beef.
- Stir your beef as you cook it, breaking it up into small pieces. Once it has browned and is cooked, add in your taco seasoning with 1/3 cup of water. Bring it up to a boil before lowering the heat, leaving it to simmer until the liquid has thickened and stirring occasionally.
- Once done, assemble your bowl by adding in the quinoa, beef, corn, beans, and cheese with pico de gallo and guac if you wish. If you choose to meal prep for the week and would like to add pico de gallo and guac, package it separately to avoid making the taco bowl soggy.
- To make a quick pico de gallo, chop up some roma tomatoes and red onions and mix in some salt and lime juice.
Tips and Notes on Making this Taco Bowl
- You can purchase individually packed guac at the store if you are concerned about your guac browning.
- Store for up to 5 days in the fridge in an airtight container.
- I use 30 grams of taco seasoning per pound of beef as that is the package size sold in stores here, you are welcome to adjust as you wish.
- Want to change up your grain? Try my lemon garlic rice recipe!
- Got leftover quinoa? Reheat it on the stovetop and add salsa to it while reheating it to get the same “salsa quinoa!” I usually make a big batch of Instant Pot Quinoa and mix in the salsa when needed.
- If you are in the US and are interested in a meat subscription so you’ll always have meat in your freezer, check out ButcherBox for hormone and antibiotic-free meat delivered to your door!
- For Canadians in Ontario and Alberta, trulocal.ca is a similar meat subscription! Use my referral code “TRULOCAL9491” for 2 free Striploin Steaks or 4 Wild Caught Alaskan Salmon Filets for your first trulocal.ca box.
Salsa Quinoa Taco Bowl Meal Prep
This easy and healthy Quinoa Taco Bowl Meal Prep is perfect for meal prepping! Simple, filling, and delicious!
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Servings: 4 servings
Ingredients
- 1 cups quinoa, cooked with 2 cups of water
- 200-300 grams salsa
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 1 lb lean ground beef
- 30 grams taco seasoning
- 1 cup corn, fire roasted or regular
- 15 oz canned black beans, rinsed and drained
- 1 cup shredded cheese, or as much or as little as you wish
- optional: pico de gallo and guac
Instructions
- Start off by cooking your quinoa, 1 cup quinoa to 2 cups water. Right before it was finished, add in the salsa and let it finish cooking.
- While the rice is cooking, in a skillet on medium high heat, add in olive oil and garlic. Cook the garlic for 1-2 minutes, before adding in the lean ground beef.
- Stir your beef as you cook it, breaking it up into small pieces. Once it has browned and is cooked, add in your taco seasoning with 1/3 cup of water. Bring it up to a boil before lowering the heat, leaving it to simmer until the liquid has thickened and stirring occasionally.
- Once done, assemble your bowls by adding in the quinoa, beef, corn, beans, and cheese with pico de gallo and guac if you wish. If you choose to meal prep this for the week and are not eating it right away and would like to add pico de gallo and guac, package it separately to avoid making the taco bowl soggy.
Notes
To make a quick pico de gallo, chop up some roma tomatoes and red onions and mix in some salt and lime juice.
Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Serving: 4servings | Calories: 595kcal | Carbohydrates: 62g | Protein: 45g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 1619mg | Potassium: 1222mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1235IU | Vitamin C: 10.5mg | Calcium: 231mg | Iron: 7.7mg
RESOURCES AND TIPS FOR MEAL PREPPING
- How To Cook Chicken Breasts Perfectly
- What Is An Instant Pot
- Tips To Help You Meal Prep For The Week Successfully
- Tips for Meal Prepping on a Budget
- 7 Freezer Friendly Chicken Marinades
- 5 Freezer Friendly Marinades
- Meal Prep Support Group: https://www.facebook.com/groups/mealprepsupport/
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]
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