Loaded TACO Bowl

We are making a vibrant taco bowl loaded with whole foods and one of the most nutritious and heart-healthy gluten-free grains. This taco bowl consists of six different components, which are excellent for our overall health.

Most burrito or taco bowls use rice, tortillas or taco shell as the base and staple ingredient. In this recipe, I love to add QUINOA as my base for this flavorful loaded taco bowl. Quinoa is a great source of protein and is cooked similar to rice. It is gluten-free and digested with ease, also known to reduce the bad cholesterol (LDL) and fight inflammation in our body.

Another nutritious ingredient I used in this recipe is black beans, which I used to buy in a can. However, when I learned to make my own recipe, I was amazed and surprised how delicious and easy they are to make at home. Black beans are a good source of iron, fiber and protein. they are excellent for our blood health.

Although this recipe has many nutritious ingredients, Quinoa and black beans are really the stars of the show. Oh, and who adds pepper and onions to tacos! This recipe is indeed different and “Out of the Shell.“ Not your standard taco ingredients all the way, but full of flavors and colors. So let's dive right into the recipe and make your taste buds dance!


· 1 cup quinoa

· 2 cups broth or water

· Salt to taste

· 1 tsp lime juice

· 1/4 cup freshly chopped or dried cilantro


Rinse quinoa before cooking.

Place 2 cups of broth or water and salt in a sauce pan with one cup quinoa and bring to boil. Turn heat to medium and let it simmer for 15 minutes until quinoa is fully cooked. Turn off heat, cover and let it sit for 5 minutes then fluff with a fork. Add lime juice and cilantro, then mix well.


· 1 cup black beans

· 1 and 1/2 cup water

· Salt to taste

· Cayenne pepper (optional)


Rinse the black beans before cooking.

Add black beans, water and salt to a pressure cooker and cook for 15 minutes. Once all the pressure is released, check to see if beans are fully cooked by mashing them with a spoon. Once cooked all the way, add cayenne pepper and cook (without pressure, uncovered) for another 5 minutes on medium heat until the remaining water turns into a thick consistency.


· 2-3 cups Shrimp

· 1 tbsp Olive oil or butter

· 1 tsp cumin powder

· 1 tsp chili powder

· Salt to taste


Add olive oil to a pan on high heat. Add the shrimp along with all the seasonings and sauté until shrimp is cooked. Empty out in in a bowl, let it cool a while then add fresh lemon juice and set aside.


· 2 large tomatoes diced

· 1 serrano pepper (seeded and chopped)

· 1 cup fresh chopped cilantro

· 1 tbsp lemon juice

· Salt to taste


Add all ingredients to a bowl and mix well.


· 3 large avocados

· 1 cup fresh chopped cilantro

· 1 tbsp lime juice

· Salt to taste

· 1/2 chopped jalapeno (optional)


Add all ingredients to a bowl and mix well.


· 1 large red bell pepper

· 1 large green bell pepper

· 1 large yellow onion

· 1 tsp cayenne pepper

· 1 tbsp olive oil


Add olive oil to a pan on high heat. Add peppers and onions, sprinkle cayenne pepper and sauté until half way cooked. Turn heat off and set aside.


Assemble the bowl by adding in quinoa and black beans, then other components of your choice shown above and enjoy!