Quinoa Burrito Bowls

Most nights that Trey leaves dinner plans up to me I try to make some variation of this dish. I might change it up by piling it over chips (nachos!) or serve with rice instead of quinoa (homemade chipotle!). The ingredients really don’t change all that much no matter what name I give it. What can I say? I just love black beans.

I think I get it from my mother. She’s also a black bean loving kind of lady. Eating a mostly vegetarian diet, this works perfectly for us too, as it’s a pretty well-balanced meal having vegetables, grains, and a dose of protein from the beans. Oh, and it’s totally delicious! It’s one of those meals that doesn’t feel healthy, even though it actually is.

Quinoa Burrito Bowls, serves two.

1 cup (uncooked) quinoa
1 15 oz. can black beans
1 15 oz. can corn
1 large bell pepper
1/2 red onion
2-3 cloves of garlic
1/4 teaspoon cayenne
1/2 teaspoon cumin
2 tablespoons chopped, fresh cilantro
2 tablespoons olive oil
1 lime
salt + pepper
3/4 cup shredded cheese (optional)
2-3 tablespoons sour cream (optional)

First, get the quinoa going as it will take the longest to cook. I’ve really gotten into quinoa over the past year, and there are a few tips for cooking it that I’d like to share with you. Begin by rinsing the dry quinoa before cooking. This helps to take off that sometimes bitter-edge taste. The second thing I suggest is to cook the quinoa in vegetable stock instead of water, or a mixture of the two. This helps to add some extra flavor. Other than that, follow the package directions and within 15-16 minutes you’ll have some delicious quinoa. 

While the quinoa cooks, drain the canned corn and place it in a small pot or pan. Heat over low heat. Stir in the cayenne and a little salt and pepper. You don’t really need to cook the corn; we’re just looking to warm it up.

In another small pot or pan, heat the black beans with the cumin and one of the garlic cloves (minced). Again, we don’t need to cook the black beans—just warm them well.

Slice up the bell pepper and onion. Mince the remaining garlic. In a large skillet heat the olive oil over medium heat. Add the peppers, onion, and garlic, and cook until the peppers begin to soften (about 4-5 minutes). Season with a little salt and pepper.

Once the quinoa is done, toss in the cilantro and give it a stir. Season the quinoa with a little salt if needed.

Now it’s time to build our burrito bowls! I like to start with quinoa in the bottom, then add the cheese (if using). Now layer on the corn, black beans, and pepper mix. Add some sliced avocado and sour cream if you like.

Serve with a few lime wedges. A little citrus is a must. Enjoy! xo. Emma

Note: If you are enjoying this as part of the Weekday Weekend Challenge be sure to double check the ingredients of all canned items and omit any dairy toppings. Add more veggies if you like, like a quick homemade pico or salsa.

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Burrito bowls made with quinoa and toppings

Cost $7

Yield 2 people

Prep 15 mins

Cook 15 mins

Total 30 mins

Ingredients

1x2x3x

• ▢ 1 cup uncooked quinoa
• ▢ 1 15 oz. can black beans
• ▢ 1 15 oz. can corn
• ▢ 1 large bell pepper
• ▢ ½ red onion
• ▢ 2-3 cloves of garlic
• ▢ ¼ teaspoon cayenne
• ▢ ½ teaspoon cumin
• ▢ 2 tablespoons chopped (fresh cilantro)
• ▢ 2 tablespoons olive oil
• ▢ 1 lime
• ▢ salt + pepper
• ▢ ¾ cup shredded cheese (optional)
• ▢ 2-3 tablespoons sour cream (optional)

Equipment

• ▢
  pot
• ▢
  skillet

Instructions

• First, get the quinoa going as it will take the longest to cook. I’ve really gotten into quinoa over the past year, and there are a few tips for cooking it that I’d like to share with you. Begin by rinsing the dry quinoa before cooking. This helps to take off that sometimes bitter-edge taste. 

  The second thing I suggest is to cook the quinoa in vegetable stock instead of water, or a mixture of the two. This helps to add some extra flavor. Other than that, follow the package directions and within 15-16 minutes you’ll have some delicious quinoa. 
• While the quinoa cooks, drain the canned corn and place it in a small pot or pan. Heat over low heat. Stir in the cayenne and a little salt and pepper. You don’t really need to cook the corn; we’re just looking to warm it up.
• In another small pot or pan, heat the black beans with the cumin and one of the garlic cloves (minced). Again, we don’t need to cook the black beans—just warm them well.
• Slice up the bell pepper and onion. Mince the remaining garlic. In a large skillet heat the olive oil over medium heat. Add the peppers, onion, and garlic, and cook until the peppers begin to soften (about 4-5 minutes). Season with a little salt and pepper.
• Now layer on the corn, black beans, and pepper mix. Add some sliced avocado and sour cream if you like. Serve with a few lime wedges. A little citrus is a must.

© Author Emma Chapman

Course Main Course

Cuisine Mexican

Keywords burrito bowl, quinoa

Credits // Author: Emma Chapman, Photos by: Emma Chapman and Elsie Larson.