Quinoa Burrito Bowls (Printable Version)
# What You Need:
→ Quinoa Base
01 -
1 cup quinoa, rinsed
02 -
2 cups water or vegetable broth
03 -
Pinch of salt
→ Bowl Components
04 -
1 (15 oz / 425 g) can black beans, rinsed and drained
05 -
1 cup corn kernels (fresh, canned, or thawed frozen)
06 -
1 red bell pepper, diced
07 -
1 avocado, sliced
08 -
1 cup shredded romaine or mixed greens
09 -
½ cup shredded cheddar or crumbled cotija (optional)
10 -
Lime wedges, for serving
→ Fresh Salsa
11 -
2 medium tomatoes, diced
12 -
¼ red onion, finely chopped
13 -
1 small jalapeño, minced (seeded for less heat)
14 -
2 tbsp fresh cilantro, chopped
15 -
Juice of 1 lime
16 -
Salt and pepper, to taste
# Steps to Follow:
01 -
In a saucepan, combine quinoa, water or broth, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is tender and liquid is absorbed. Fluff with a fork and let cool slightly.
02 -
While quinoa cooks, prepare the fresh salsa: In a bowl, mix tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Set aside to let flavors meld.
03 -
Warm the black beans and corn briefly in a pan or microwave if desired.
04 -
Divide quinoa among 4 bowls. Top with black beans, corn, bell pepper, avocado, greens, and cheese (if using).
05 -
Spoon fresh salsa over each bowl and serve with lime wedges.
# Additional Notes:
01 -
Add grilled tofu, chicken, or shrimp for extra protein.
02 -
Swap avocado for guacamole or add a dollop of Greek yogurt for creaminess.
03 -
Make it vegan by omitting cheese or using a dairy-free alternative.