Believe it or not I am always stressing about what can I cook for my family that is different and can help switch things up a bit. I normally prefer recipes that require little cooking and that can be done pretty quickly. If you go through these same hurdles when planning dinner, then this recipe is for you.
I find that holidays and special occasions are my best source of inspiration. For this recipe I was inspired by the flavors of Mexican street corn as I was thinking of something unique to serve for Cinco de Mayo. What I love the most about this recipe is that starts with quinoa, an ingredient that I am trying to incorporate more and more into my family’s diet, and the Mexican street corn style makes it fun and extra delicious.
This quinoa works as a side dish as well but because your girl here loves the Old El Paso taco boats so much that I preferred to fill them with the quinoa and make it a more satisfying dish. You could add a few strips of chicken breast as well to make it a complete meal. If you have never tried the taco boats you really should. They are life savers and so helpful for quick and easy dinner ideas. I buy them at Target and you can get the mini version there as well. A super helpful tip for all of you Target lovers is to download the Target Cartwheel App as it gives you all the latest info on deals and savings.
I hope you give these Mexican street corn quinoa taco bowls a try for this Cinco de Mayo or any other time now that corn is going to be in season.
- 4 ears corn, grilled and kernels removed
- 3 cups quinoa, cooked
- 1 tablespoon butter, melted
- 1 package (8 count) Old El Paso Stand ‘N Stuff™ Taco Boats
- ½ cup Mexican crema, or sour cream
- 2 tablespoons chili powder ½ cup Cotija cheese, crumbled
- Hand full cilantro, finely chopped
- 2 limes, cut into wedges
- Add the cooked quinoa and grilled corn in a bowl. Pour melted butter and mix well.
- Serve the quinoa and corn mixture evenly on each taco boat.
- Drizzle about a tablespoon of crema on each and top it with Cotija cheese, chili powder, cilantro, and a splash of lime juice.
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