Quick and easy taco bowls with quinoa

Benefits of bowl meals for busy families

GOLDEN VALLEY, Minn. -- The end of summer and back to school make quick, easy and flexible especially appealing when it comes to mealtime.  Robin Asbell author of Great Bowls of Food (Countryman, May 2016) joined us on KARE11 News@4 with this tasty bowl recipe. 

Taco Bowl with Quinoa, Ground Beef or Mushroom Sauté, Green Salsa, with Jack Cheese

Ditch the packages of fried taco shells and build your tacos on a bowl of rice. It’s also so easy to sub minced mushrooms for ground beef—just sauté the succulent mushroom bits until dark and concentrated. Fresh shredded veggies and green salsa work magic with the pepper jack cheese.

(Reprinted with permission from Great Bowls Of Food, Grain Bowls, Buddha Bowls, Broth Bowls and More, Countryman Press)

Yield: 4 servings

4 cups cooked black brown rice or quinoa

1 cup shredded cabbage

1 cup shredded carrots

1 tablespoon fresh lime juice

1/2 teaspoon salt

2 teaspoons canola oil

1 cup chopped onion

12 ounces ground beef or button mushrooms

1 teaspoon chili powder

1 teaspoon oregano

4 ounces pepper jack cheese, shredded

1/2 cup green salsa (salsa verde)


Cook or warm the grain. In a medium bowl, combine the cabbage, carrot, lime juice, and 1/4 teaspoon salt; toss to coat.

In a large sauté pan, heat oil and add the onion; cook for about five minutes to soften. Add the ground beef, breaking it up as it cooks, and sprinkle with the chili powder, oregano, and remaining salt. Cook, over medium-high heat, until the beef is browned and cooked through, about five minutes. (For the mushroom version, use a processor to mince the mushrooms finely, then add to the pan instead of ground beef. Proceed, cooking until the pan is dry.)

Serve 1 cup cooked rice in each bowl, topped with beef or mushrooms, 1/4 of the shredded vegetables and the jack, and 2 tablespoons of salsa.


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