Ready for another quinoa recipe???
You better be.
I was just in Texas to visit family and now I can't get Tex Mex food out of my head!
And quinoa is the perfect vessel for summer fare.
Quinoa is super healthy and if you don't have a big, fat, warm flour tortilla around, (oh man. my mouth is watering now.) then you have just cut out about 99% of the fat associated with Mexican food.
Well, but we are adding back in the sour cream.
*sigh*
Burrito Quinoa Bowl
You better be.
I was just in Texas to visit family and now I can't get Tex Mex food out of my head!
And quinoa is the perfect vessel for summer fare.
Quinoa is super healthy and if you don't have a big, fat, warm flour tortilla around, (oh man. my mouth is watering now.) then you have just cut out about 99% of the fat associated with Mexican food.
Well, but we are adding back in the sour cream.
*sigh*
Burrito Quinoa Bowl
1
cup quinoa
1
tablespoon olive oil
1/4
cup onion, minced
1
clove garlic, minced
2
cans black beans, rinsed and drained
1/4
cup chopped fresh cilantro
1/4
teaspoon chili powder
Pinch
of cayenne pepper
1/4
cup fresh lime juice
1
cup shredded lettuce
Grated
cheddar or jack cheese
Sour
cream
Pico
de gallo or salsa
Diced
seeded tomatoes or cherry tomato halves
Hot
sauce
Sliced
avocado or guacamole
Grilled corn
Salt and pepper to taste
Salt and pepper to taste
Pour
quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil,
then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for
about 20 minutes till it becomes tender and all the liquid has been absorbed.
While quinoa is cooking, heat the oil in another saucepan over medium heat. Place minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic. Add the black beans to the pot of onions along with 1/2 cup water, half the chopped fresh cilantro, and the chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in half of the fresh lime juice. Season with salt to taste.
When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in the rest of the chopped cilantro and lime juice. Season with salt to taste.
Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls. Top each portion of quinoa with 1/4 cup of shredded lettuce. Top each portion of lettuce with simmered black beans. Top the black beans with your choice of the rest of the ingredients. Season to taste, kinda mix with your spoon, and enjoy warm!
While quinoa is cooking, heat the oil in another saucepan over medium heat. Place minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic. Add the black beans to the pot of onions along with 1/2 cup water, half the chopped fresh cilantro, and the chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in half of the fresh lime juice. Season with salt to taste.
When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in the rest of the chopped cilantro and lime juice. Season with salt to taste.
Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls. Top each portion of quinoa with 1/4 cup of shredded lettuce. Top each portion of lettuce with simmered black beans. Top the black beans with your choice of the rest of the ingredients. Season to taste, kinda mix with your spoon, and enjoy warm!
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