Quinoa Burrito Bowl

 

Edith Agoston

Quinoa Burrito Bowl

Print Recipe
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 cups water (for cooking quinoa)
  • 1 cup quinoa
  • 15 oz can of fire roasted diced tomatoes
  • 15 oz can of corn
  • 15 oz can of black beans
  • 1 tbsp fresh lime juice (use real lime)
  • .5 diced yellow onion
  • vegetable broth (enough for sautéing your onion)
  • spices to taste: sea salt, black pepper, garlic salt, chili powder
  • fresh cilantro
  • avocado

Method
 

  1. cook your quinoa either on the stove or in a slow cooker (if the package doesn't say it's been rinsed, then rinse it first)
  2. sauté onions in vegetable broth
  3. add tomatoes to saucepan with onions and bring to a boil
  4. add black beans, corn (after you've rinsed them) and spices to saucepan (stir until well mixed)
  5. add quinoa once done cooking
  6. add lime juice and stir everything together
  7. chop cilantro and cut avocado for topping
  8. * aim to use organic and non gmo ingredients whenever possible (takes 20 minutes to prepare not including quinoa cooking time)
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Appetizers Breakfasts Main Dishes
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Edith Agoston