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Quinoa Burrito Bowls

Course Entree
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 - 4
Author Sarcastic Cooking

Ingredients

  • For the Quinoa:
  • 1 Cup Quinoa
  • 2 Cups Low-Sodium Vegetable Stock
  • Juice of Half a Lime About 2 Tablespoons
  • 1 Tablespoon Fresh Chopped Cilantro
  • For the Pico de Gallo:
  • 1-2 Tomatoes seeded and diced
  • 1 Tablespoon Minced Shallot
  • 1 Teaspoon Lime Juice
  • Pinch of Fresh Chopped Cilantro
  • Salt and Pepper to Taste
  • For the Corn Salsa:
  • Kernels from 1 Cooked Cob of Corn about ¾ cup, you can use a drained can of corn to save time
  • 1 Jalapeno seeded and minced
  • 1 ½ Tablespoons Minced Shallot
  • Pinch of Fresh Cilantro
  • Dash of Tabasco
  • 1 Teaspoon Lime Juice
  • Salt and Pepper to Taste
  • For the Guacamole:
  • 2 Semi-Soft Avocados
  • Juice from Half a Lime
  • For the Bowls:
  • Cooked and Cubed Chicken or Steak or nothing if you want this to be vegetarian
  • 1 Can Cooked Black Beans drained
  • 1 Cup Shredded Romaine Lettuce
  • ½ Cup Reduced Fat Shredded Cheese whichever you prefer
  • Sour Cream and Salsa or Hot Sauce optional

Instructions

  1. In a small saucepan, combine the uncooked quinoa and stock. Cover with lid and bring to a simmer over medium/low heat. Simmer covered for 10-12 minutes.
  2. While the quinoa simmers, cook whichever meat you desire.
  3. When the quinoa is done, transfer to a medium bowl. Mix in the cilantro and lime juice. Cover with tin foil while you prepare the other toppings.
  4. In a small saucepan, bring a can of black beans up to a simmer for about three to five minutes. Remove from heat and cover with a lid. Don’t drain the beans until you are ready to serve. When ready to serve, transfer the black beans to a small bowl with a slotted spoon.
  5. To make the pico de gallo, slice a large tomato, remove the seeds, and then dice. Place the tomato into a small bowl along with the shallot and lime juice. Mix well. Set off to the side.
  6. Combine the corn kernels, jalapeno, shallot, cilantro, tabasco, lime juice, salt, and pepper in a small bowl. Mix well and adjust seasoning to taste.
  7. Just before serving, mash the avocado flesh with a fork in a small medium bowl. Mix in the lime juice and serve immediately.
  8. Fill various small bowls with shredded lettuce, shredded cheese, sour cream, and salsa/hot sauce if you are using them. Start an assembly line. Layer each plate/bowl with a big spoonful of quinoa, a spoonful of black beans, meat, pico, corn salsa, cheese, lettuce, and then guacamole. Eat and enjoy!
  9. Note: This recipe is open for interpretation. Feel free to add in whatever meat or protein you like and make any substitutions you wish.