These Quinoa with Ground Beef and Corn Taco Bowls are so great for busy weeknights! To save time, everything can be prepared and cooked ahead. And you can customize these to what your family loves.
Making a Quinoa with Ground Beef Taco Bowls is so easy, healthy, and delicious for family dinners on busy nights! Everything can be prepped and cooked ahead, so you only need to reheat and enjoy. The base of these bowls is the Quinoa, which is lightly seasoned and is a perfect fluffy backdrop. It’s topped with saucy ground beef that’s loaded with savory and smoky Mexican flavors from the chili powder, cumin, garlic, and scallions.
Corn that is slightly seared brings a pop of sweetness. The Cotija cheese brings tang and creaminess and the tomato a burst of freshness. The avocado adds rich creaminess and the cool cilantro lime crema brings that final bright finishing touch.
Overall, these Ground Beef Quinoa Taco Bowls are harmonious dinner filled with bright, creamy, savory, smokey, and delectable flavors and textures!
Dinner Bowls are Great for Meal Prep or Family Dinners
Dinner bowls are essentially like an at-home buffet bar where you pick a theme, make the main ingredients, then put out a bunch of toppings and let everyone build their own. I love that you can create your own mix of ingredients so that everyone can take exactly what they want. For kids, it’s a great way to give them some independence in creating their own meal and often it encourages them to try new ingredients and flavors.
If you have picky eaters or if you have family members that eat at different times throughout the night, then make-your-own bowls are perfect for you. Here is what you do…
- Pick a theme – Asian, Mexican, Italian, etc.
- Prepare the ingredients for cooking over the weekend – or just on a less hectic day/night
- Cook the hot/cold ingredients and place in glass storage containers
- Let everyone make their own bowl at dinnertime
- If you or your partner are working late or a child has an afterschool activity and needs to eat earlier or later, then put storage containers in the fridge all together in one spot to pull out
Here are some of my favorite bowl dinner recipes:
- Korean Ground Beef Rice Bowls (Bulgogi!)
- Chickpea Coconut Curry with Veggies over Rice
- Black Bean Taco Bowls
- Quinoa and Kale Salad with Roasted Chickpeas and Creamy Lemon Dressing
- Slow Cooker Brazilian Black Beans
- Creamy Cajun Bean & Cauliflower over Quinoa
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No Special Equipment Needed
For this quinoa ground beef recipe, you first will need a small-medium pot with lid for the quinoa.
You also need a large skillet/frying pan for cooking the ground beef. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.
Simple Ingredients You Can Customize to Your Family
- Extra Virgin Olive Oil or spray
- Corn kernels (frozen or fresh) – or diced zucchini, red pepper, or other quick cooking veggie
- Ground Beef, 90% lean – or ground chicken or turkey
- 4 Scallions
- Seasonings: Chili Powder, Ground Cumin, Smoked Paprika, Garlic Powder, Salt
- Uncooked Quinoa
Toppings – Customize to your preferences
- Cotija Cheese – or shredded cheddar
- Avocados
- Tomatoes – cherry or vine
- Scallions
- Fresh Cilantro, Chopped
- Lime
- Sour Cream
- You can also add tortilla chips
Time Saving Prep Ahead Steps for Ground beef and quinoa Taco Bowls
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Chop the cilantro for the Crema and toppings. Slice the 4 scallions and divide for the ground beef and the toppings.
Cut the tomatoes in half. Quarter the lime.
Measure the seasonings for the ground beef. I used (going clockwise) Smoked Paprika, Cumin, Chili Powder, Garlic Powder, and Salt.
Make the Cilantro Lime Crema by mixing the sour cream, the juice from ½ the lime, 1 teaspoon of the cilantro finely chopped, and the ½ teaspoon of salt.
Cooking Steps for Your Quinoa Taco Bowls
Start by rinsing the quinoa thoroughly in a strainer, then adding it to 2 ¾ cups water in a pot with a fitting lid. Mix in the Chili powder, ground cumin, and salt. Bring to a boil, then turn it down to the lowest setting and cover. Cook covered for 20 minutes. You can also do this step ahead 3-4 days.
Preheat a large frying pan or skillet over medium heat. Add the olive oil and the corn kernels. You are just looking to brown them quickly for 1-2 minutes. Transfer the corn to a plate or small serving bowl.
To the same hot pan, add the ground beef and break up the beef with a spatula. Add the chili powder, ground cumin, garlic powder, paprika, salt, and scallion. Stir to combine and let cook for 4-5 minutes until the beef is cooked through.
Assemble your Taco Bowls!
Right before serving, prep the avocado. Using a large sharp knife, cut around the middle of the length. Whack the pit with the sharp side of the knife and then pull out the pit. Gentle peel the outer skin off the avocado flesh. Then lay each half down and slice thin. Gently press to the slices fan out on a plate.
Fill bowls with the various toppings: crumbled cotija cheese, tomatoes, cilantro, scallions, corn, avocado, and cilantro lime crema. Fill individual bowls with a heaping spoonful of quinoa, then the ground beef mixture. Let everyone pick their toppings.
ENJOY! 😍 Carrie
Quinoa with Ground Beef Taco Bowls FAQs
Can I substitute ground chicken or turkey in this quinoa ground beef recipe?
If you want to make this lighter, you can use ground chicken or ground turkey instead of beef. You will need to add a bit of olive oil to the pan before adding the chicken or turkey, as they have less fat than the beef. Simply swap with 1 pound of your protein of choice. Taste as you go to see if you need more seasoning.
Can I replace the Cilantro in the Crema for this Quinoa Bowl?
If you are really not a fan of cilantro or just don’t have any on hand, you can swap with scallions. You want something with flavor. You can also use parsley for color and then add a ½ teaspoon of dried or ground coriander or even cumin in a pinch. If none of these options work for you, just use the lime and the sour cream and maybe a touch of garlic.
How long can I store the cooked beef in the fridge?
The cooked beef for these quinoa taco bowls can be stored in an airtight container in the fridge for up to 5 days.
What are some other ideas for Quinoa Beef Bowls?
There are lots of other ideas for quinoa beef bowls, so get creative! For example, you could go with an Asian theme and cook the ground beef with ¼ cup of soy sauce. You can swap the corn with slices of red pepper.
If you want more quinoa recipes, check out these 12 Easy Quinoa Recipes for Dinner!
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Quinoa with Ground Beef and Corn Taco Bowls
Ingredients
Corn and Ground Beef
- 1 teaspoon Extra Virgin Olive Oil or spray
- 1 cup Corn kernels (frozen or fresh)
- 1 pound Ground Beef, 90% lean
- 2 Scallions
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- ½ teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
Quinoa
- 1.5 cups Uncooked Quinoa
- 1 tablespoon Chili Powder
- 2 teaspoons Ground Cumin
- 2 teaspoons salt
Toppings
- 1 cup Cotija Cheese (or shredded cheddar)
- 2 Ripe Avocados
- 2 Tomatoes, medium (or cherry tomatoes)
- 2 Scallions
- 2 Tablespoons Fresh Cilantro, Chopped
- 1 Lime
- ½ cup Sour Cream
- ½ teaspoon Salt
Instructions
Prep-Ahead Steps
- Chop the cilantro for the Crema and toppings. Slice the 4 scallions and divide for the ground beef and the toppings.
- Cut the tomatoes in half (do this step right before you are going to eat). Quarter the lime.
- Measure the seasonings for the ground beef – Paprika, Cumin, Chili Powder, Garlic Powder, and Salt.
- Make the Cilantro Lime Crema by mixing the sour cream, the juice from ½ the lime, 1 teaspoon of the cilantro finely chopped, and the ½ teaspoon of salt.
Cooking Steps
- Start by rinsing the quinoa thoroughly in a strainer, then adding it to 2 ¾ cups water in a pot with a fitting lid. Mix in the Chili powder, ground cumin, and salt. Bring to a boil, then turn it down to the lowest setting and cover. Cook covered for 20 minutes. You can also do this step ahead 3-4 days.
- Preheat a large frying pan on high heat. Add the olive oil and the corn kernels. You are just looking to brown them quickly for 1-2 minutes. Transfer the corn to a plate or small serving bowl.
- To the same hot pan, add the olive oil and the ground beef and break up the beef with a spatula. Add the chili powder, ground cumin, garlic powder, paprika, salt, and scallion. Stir to combine and let cook for 4-5 minutes until the beef is cooked through.
Assemble
- Right before serving, prep the avocado. Using a large sharp knife, cut around the middle of the length. Whack the pit with the sharp side of the knife and then pull out the pit. Gentle peel the outer skin off the avocado flesh. Then lay each half down and slice thin. Gently press to the slices fan out on a plate.
- Fill bowls with the various toppings: crumbled cotija cheese, tomatoes, cilantro, scallions, corn, avocado, and cilantro lime crema. Fill individual bowls with a heaping spoonful of quinoa, then the ground beef mixture. Let everyone pick their toppings. Enjoy!
Notes
- Can I substitute ground chicken or turkey in this quinoa ground beef recipe?
If you want to make this lighter, you can use ground chicken or ground turkey instead of beef. You will need to add a bit of olive oil to the pan before adding the chicken or turkey, as they have less fat than the beef. Simply swap with 1 pound of your protein of choice. Taste as you go to see if you need more seasoning. - Can I replace the Cilantro in the Crema for this Quinoa Bowl? If you are really not a fan of cilantro or just don’t have any on hand, you can swap with scallions. You want something with flavor. You can also use parsley for color and then add a ½ teaspoon of dried or ground coriander or even cumin in a pinch. If none of these options work for you, just use the lime and the sour cream and maybe a touch of garlic.
- How long can I store the cooked beef in the fridge? The cooked beef for these quinoa taco bowls can be stored in an airtight container in the fridge for up to 5 days.
Linger says
I am loving everything about this dish. Your photos look so delicious that it makes me want to gobble this whole thing up! The quinoa with all the other great ingredients you used makes this such a perfect healthy bowl. I definitely will be throwing this together in the near future.
mimi rippee says
So pretty. Such wonderful ingredients! Great photos, too. I don’t “do” bowls. You may roll your eyes, but for some reason that trend really bothered me! Can I make this into a plate?!!!