Make Ahead Mexican Quinoa Taco Bowls
  • 1 26oz bag quinoa (I love Bob's Red Mill)
  • 8 cups of chicken stock
  • ¼ cup taco seasoning
  • 4 cups fresh pico de gallo salsa (homemade or store bought)
  1. Cook the quinoa according to the package. For make ahead meals, I like to cook an entire bag.
  2. Bring 8 cups of chicken stock to a boil,
  3. Add 1 bag of quinoa (4 cups) and ¼ cup of taco seasoning to chicken stock.
  4. Cover, turn the heat down to medium, and cook until the liquid is absorbed.
  5. Remove from heat once fully cooked and allow to cool.
  6. Add in 4 cups of fresh pico de gallo salsa and stir.
  7. Serve hot or store in refrigerator until you're ready to serve.
Recipe by Balancing Today at