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Quinoa Taco Bowls

Quinoa Taco Bowls

The following recipe was developed by Heinen’s Chief Medical Officer, Dr. Todd Pesek, MD.

Taco bowls are an extremely popular meal option, and for good reason! They’re extremely easy to make and a perfect vessel for healthy ingredients.

This better-for-you taco bowl features hearty and nutritious quinoa boiled in a flavorful mixture of vegetable broth and spices and browned in a skillet for added taste and texture. Once it’s ready, pile it into a bowl with your favorite taco toppings for the most delicious Mexican-inspired meal.

Quinoa Taco Bowls
Quinoa Taco Bowls
Cook time:
Prep time:
Total time:



  • 2 cups quinoa
  • 2 cups Heinen's vegetable broth
  • 1 1/2 cups water
  • 2 Tbsp. nutritional yeast
  • 1 Tbsp. Heinen's cumin
  • 1 1/2 Tbsp. Heinen's chili powder
  • 1 tsp. Heinen's garlic powder
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 2 Tbsp. Heinen's avocado oil


  1. Rinse the quinoa then toast it in saucepan 4-5 minutes.
  2. Add the broth, water and spices, bring to a boil, then simmer until the liquid is absorbed. Fluff with a fork.
  3. Brown for 5 minutes in avocado oil (or bake in oven at 375°F for 20 minutes or so).
  4. Serve with fresh salsa, sauerkraut, avocado, greens. Be creative!

Quinoa Taco Bowls

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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