Grain bowls are very popular these days and for very good reason. They are quick and easy to make, but also healthy and delicious. Plus they are versatile! Swap in your favorite grain, toppings, and make it your own. Also, check out the recipe below for this easy home-made taco seasoning!
1 pound of freshly ground hamburger, bison, chicken, turkey, beans or vegetables
1 cup quinoa
2 ears of corn, shucked, cleaned and sliced off the cob or 2 cups frozen corn
1 to 2 avocadoes, pitted and diced
1½ cups of cooked black beans or 12 ounces of canned black beans, rinsed and drained
1 cup cherry tomatoes, sliced in half
4 ounces of your favorite Cabot Cheddar Cheese, shredded (about 1 cup)
1 cup of pico de gallo or salsa
1 lime, halved, with one half cut into slices for garnish
Cabot Sour Cream
¼ cup cilantro leaves
2 tablespoons of water or beer
1 tablespoon chili powder
1½ teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoons garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
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Prep: 10 mins | Cook: 20 mins | Total: 30 mins
MIX taco seasoning and set aside. Extra seasoning can be stored in an airtight container.
PLACE the quinoa in a colander and rinse with warm water. Bring 2 cups of water to a boil in a medium to large pot and add the rinsed quinoa. Turn the heat to a simmer and cook for about 20 minutes or until all the water has been absorbed.
HEAT a cast iron skillet or sauté pan over medium heat while the quinoa is cooking. Add the ground beef or other protein and cook until browned and fully cooked. Drain if necessary. Add a tablespoon or two of the taco seasoning and stir to mix well. Add a couple tablespoons of water or a splash or two of your favorite beer and turn the heat to low, stir and let simmer for three or four minutes.
DIVIDE the quinoa between four bowls and top each with the meat, corn, onions, beans, avocado, tomatoes, and pico de gallo or salsa. Then top with cheese, a little sour cream, cilantro and sliced limes.
Recipe courtesy of Jimmy Kennedy.