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Quinoa Burrito Bowl

Edith Agoston
Course Main Course

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

Instructions
 

  • 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)
  • sauté onions in vegetable broth
  • add tomatoes to saucepan with onions and bring to a boil
  • add black beans, corn (after you've rinsed them) and spices to saucepan (stir until well mixed)
  • add quinoa once done cooking
  • add lime juice and stir everything together
  • chop cilantro and cut avocado for topping
  • * aim to use organic and non gmo ingredients whenever possible (takes 20 minutes to prepare not including quinoa cooking time)