Healthy quinoa taco bowl✨ Quinoa:▪️1 Cup Quinoa, rinsed and drained▪️1+2/3 Cup Water▪️1/2 tsp Kosher Salt▪️ Sauce:▪️1/2 Cup Sour Cream▪️1 Tbsp Freshly Squeezed Lime Juice▪️1/4 Cup Fresh Cilantro Leaves▪️1/4 tsp Kosher Salt▪️ Meat:▪️3/4 Cup Beef Stock, Chicken Stock, or Water▪️2 tsp Cornstarch▪️1 Tbsp Olive Oil▪️1/2 of a Yellow Onion, diced small▪️1 Jalapeño, seeds removed and diced small (optional)▪️1 lb. Lean Ground Beef or Ground Turkey▪️2 tsp Chili Powder▪️1+1/2 tsp Cumin▪️1/2 tsp Garlic Powder▪️1 tsp Kosher Salt▪️ Bowls:▪️Romaine Lettuce, sliced▪️Cherry Tomatoes, sliced in half▪️Onion, diced small▪️Avocado, diced▪️Tortilla Chips▪️ 🌱Vegan Modification: Sub in black beans for ground beef, and avocado for sour cream in the sauce. 1️⃣ Make the quinoa: In a medium pot, combine the quinoa, water, and salt. Bring to a boil over high heat, then cover and simmer on low heat for 15 mins. Remove from the heat then let rest, covered, for 5 mins. Uncover and fluff with a fork. 2️⃣ Meanwhile, make the sauce: To a blender, add the sour cream, lime juice, cilantro, and salt. Blend for about a minute until the sauce is smooth, thinned out, and well combined. 4️⃣ Make the meat: In a small bowl, combine the beef stock (or water) and cornstarch and set aside. In a large pan over medium-high heat, heat the olive oil until shimmering, then add the onion and jalapeño. Cook while stirring for 4-6 mins until tender, then add the ground beef (or ground turkey), chili powder, cumin, garlic powder, and salt. Cook, breaking the meat into small pieces with your spatula, for 2-3 mins until almost cooked through. Mix the stock and cornstarch (because the cornstarch will have settled), and pour it into the pan. Cook while stirring for 2-3 more minutes until the sauce bubbles and thickens and the meat is cooked through. 3️⃣ Assemble the bowls with sliced romaine and quinoa on the bottom, then add the meat, cherry tomatoes, onion, and avocado on top. Drizzle on the sauce and serve with tortilla chips on the side or crunched on top. Enjoy! ⏲15 minute prep time + 35 minute cook time Recipe serves 4
