Chicken Taco Quinoa Bowls Recipe

Remix your leftover Magic Chicken Tacos and Mexican Street Corn into this delicious recipe.
  • Ready in: 20 minutes
  • Prep time: 2 minutes
  • Chill/Cook time: 18 minutes
  • By:
  • Servings: 2

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  • 2 cups water
  • 1 cup quinoa
  • ½ cup leftover Magic Taco Chicken
  • ¾ cup pinto or black beans, rinsed and drained, optional
  • ½ cup leftover Mexican Street Corn
  • Toppings such as shredded cheese, shredded lettuce, diced tomatoes, diced onions, chopped avocados, sour cream

cooking methods

  • Stovetop


This is a leftover recipe for Magic Chicken Tacos and Mexican Street Corn.

  1. In medium saucepan over high heat, bring water to a boil. Add quinoa and Mom’s Favorite Taco Seasoning. Reduce heat, cover and simmer 15 minutes. Stir in chicken and beans. Cook 3-4 minutes or until liquid is absorbed.
  2. Meanwhile, place corn in a microwave-safe bowl. Microwave on HIGH 30-60 seconds or until heated through.
  3. Divide quinoa among 2 dinner bowls. Top with corn and desired toppings.
Makes 2 servings.

Work Lunch Suggestion: Prepare step 1. Divide between 2 microwave-safe storage containers. Place corn and desired toppings in separate storage containers. Refrigerate up to 1 day. Microwave quinoa on HIGH 1-2 minutes or until heat through. Continue with step 2.

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