Quinoa Taco Bowls
As we have moved along in our wellness journey, adding new meals has been the key, these Quinoa Taco Bowls were a great addition!
My husband and I are now getting closer to about two months into the wellness journey we are on and one of the key factors for us was changing the way we eat. I still eat good foods, but instead of chips, I’m eating vegetables and hummus, instead of cheese filled casseroles with pasta, we have quinoa and other better-for-you foods. It’s truly changed the way I look at food all together. Now, I didn’t do the Whole30 but I am still eating more whole foods in general.
I am counting all my calories too, and I’m on a fairly low calorie diet right now, so I’m trying to keep our entire dinner under 300 calories. Honestly, it hasn’t been all that difficult either, it’s been simply switching up different ingredients that has truly made a difference. I’ll start showing some before and after photos here too, once I work up enough courage to do that, it takes some bravery for sure! This dish though, I decided to change up a bit from our typical go-to taco salad. We usually have taco salad with ranch style beans, Fritos, and toppings, this time I opted for a better option using Quinoa instead of Fritos. Now, that’s quite a switch, right? It was obviously different but it still tasted good.
Quinoa Taco Bowls
- 1 Lb Ground Chicken
- 1 Low Sodium Taco Seasoning Packet or Gluten Free Taco Seasoning
- 2 Cups Cooked Quinoa
- 2 Cups Low Sodium Black Beans, Drained
- 2 Cups Sliced Tomatoes
- 1/2 White Onion, Diced
- 2 Bell Peppers, Sliced
- Light Catalina Dressing
- Spray a skillet with non-stick cooking spray, add in the ground chicken. Cook until done and add in the seasoning as instructed on the package.
- In a small skillet, spray with non-stick cooking spray and lightly saute the onions and peppers.
- Build the bowl with each of the ingredients, and top with dressing.
I also decided to use very low sodium beans, but you can always use the regular ones too. It’s really been eye opening for me to see how much sodium is in so many foods, primarily to preserve them which is why fresh is typically so much better. I mixed up this bowl with seasoned ground chicken, black beans, tomatoes, onions, peppers, and quinoa. Then, I added a little dressing on top. Now, a few extra additions would be a little bit of sour cream and avocado too. I’m allergic to avocados so I had to leave those out; however, that’s one of those foods I really wish I wasn’t allergic to.
Now, this meal can be made for a quick lunch or dinner, it’s up to you but it’s a much better choice than your typical taco salad.
Are you ready for a bite? Time to eat up!