Quinoa Black Bean Burrito Bowl

Quinoa Burrito Bowl is a healthy way of incorporating proteins in our diet and is an alternative for rice. It can be served as lunch or dinner. This recipe is delicious when served hot or cold. I like to enjoy it warm right after making it. It can be made ahead of time and can be refrigerated for upto three days.

Ingredients:

1 cup Quinoa

2 cups Water

1 can black beans

1/2 cup corn kernels 

1/2 cup chopped onions

4 cloves of garlic (minced)

1/4 cup chopped cilantro

Salt to taste

1 tbsp Olive oil

For Topping:

Homemade guacamole

Homemade Tomato Salsa

Chopped cilantro

Chopped lettuce (optional)

Cheese (optional)

Sour Cream

Spices and flavors

1 tsp Paprika

2 tsp Chipotle

1 tbsp lime juice 

Method:

1. Rinse quinoa in cold water. Boil water in a sauce pan, add quinoa and simmer it for 20 mins until all the water is absorbed and quinoa becomes tender. Turn off the heat and cover the sauce pan with the lid and let it sit for another 5 mins.
2. In a pan, heat oil, sauté garlic and onions until they are translucent.
3. Add drained canned beans And corn kernels and mix.
4. Add Chopped cilantro and sauté until it’s aromatic.
5. Add salt, chipotle seasoning and mix well.
6. Now, fluff the quinoa with a fork and add it to the black bean mixture.

 

    7. Adjust the salt and seasoning if desired.

    8. Transfer the Quinoa black bean to a serving bowl, top it with guacamole, salsa, more cilantro

and a dollop of sour cream.

Notes:

You may use flavor the plain yogurt or Greek yogurt and use instead of sour cream.