Protein Packed Spicy Quinoa TACO Bowls Recipe
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Today we put a spin on traditional quinoa with the help of some Pacific Foods Organic Broth! This Spicy Quinoa Taco Bowls recipe is easy to make, packed with flavor, and has GREAT macro! Bored with bland quinoa? You won’t be disappointed with this one!
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Here is the recipe:
1 1/2 Cups (258g) Quinoa
3 Cups (24 Ounces) Pacific Foods Organic Chicken Bone Broth
1 Can (439g) Drained & Rinsed Black Beans (Low Sodium Preferred)
1 Can (439g) Drained & Rinsed Pinto Beans (Low Sodium Preferred)
Squeeze of Lime
12 Ounces Cooked Protein (Beef, Turkey, Chicken, Tofu, Shrimp, Tuna, etc)
1 Cup Cooked Corn
1 Diced Avocado
1 1/2 Teaspoons Chili Powder
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Ground Cumin
Salt & Pepper
TIPS: Top it with a little fat free sour cream or plain yogurt, some salsa, and a little cheese!
Eat it cold or throw it in the microwave for 1-2 minutes!
How to make:
1. Cook your Quinoa by adding it into a pot with your Pacific Foods Broth and bringing it to a boil
2. Once it boils, reduce your heat to a simmer, cover, and let that cook for 15-20 minutes or until all of your Pacific Foods Broth has been absorbed
3. Add in your cooked Quinoa to a large bowl with all of your other ingredients
4. Mix everything together
5. Portion and top
Calories in the whole recipe (1800g):
Saturated Fat: 3g
Carbs: 319g (Net Carbs: 230g)
Calories in each 360g serving (if you make 5):
Saturated Fat: .6g
Carbs: 63.8g (Net Carbs: 46g)