Quinoa Burrito Bowls

Quinoa burrito bowlsMost 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.

Quinoa burrito bowls 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.

Fajita style veggiesQuinoa 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. 

Emma ChapmabWhile 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.

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

Quinoa burrito bowls 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.

Quinoa burrito bowls 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.

Quinoa Burrito Bowls

Burrito bowls made with quinoa and toppings

Course Main Course
Cuisine Mexican
Keyword burrito bowl, quinoa
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author Emma Chapman

Ingredients

  • 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

Instructions

  1. 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. 

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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

  • I made them! They were so good my boy didn’t say a word the whole time he was eating.

    Great recipe! Thanks emma 🙂

    www.dancingthroughsunday.typepad.com
    x

  • Have you tried soaking your own black beans? I think it makes a big difference in nutritional value with a recipe like this, specifically the sodium level. And I bet, in the summer, that this would be great with fresh corn! Yum. Thanks for sharing!

  • Looks so tasty! I love burrito bowls – not sure why I never thought of adding quinoa. 🙂

  • I’m ALWAYS trying to find a recipe that will convince my boyfriend to eat quinoa – I think this might be the one!!!

  • Sounds yum! Those bowls are amazing – where did you get them from?

  • I just had to write again and share my success with making this amazing dish! My whole family loved it! My husband said he loved the suggestion about using vegetable stock vs just water. It really made a difference for our quinoa. I can see me making it like that in all my dishes! The lime is also a must to top off this dish! This is definitely a meal we will make again and again! Thank you!!

  • This sounds absolutely amazing! I can’t wait to make this!

    xo
    Christa
    www.gardeniasandmint.wordpress.com

  • We make a lot of similar southwestern-y style foods, so I think we’ll for sure be trying this out one day soon. Looks delish!! Also– those bowls are adorable, where did you get them???

  • Yumm. Yumm. Yumm. I made this for my family last night and everyone went back for seconds. The only change I made was to add a little stir fry/strip steak (we love our meat around here). Thank you so much for this. I have a feeling we’ll be using it frequently!

  • Yum! I just made this tonight for myself and the bf. We’re newbies to quinoa but loved it! We topped it with a little salsa and it was magical, definitely one we’ll be making again.

  • Emma, I did this tonight for dinner and it was an absolute success, we loved it! We’ll repeat for sure, thanks 🙂

  • This would be a perfect make-ahead meal for lunches!
    Quinoa has become such a staple for me over the past few years– I love how versatile and filling it is. (:

    http://buildyourbliss.wordpress.com

  • Yum. I make this all the time.

    I would love to be inspired by some more bean recipes from you, especially anything from dried beans!

    You ladies are all awesome!!

  • I made this last night and it was so good! It definitely made it to my favorite recipes list. I’m fairly new to cooking quinoa, and the vegetable stock made it taste so much better.

  • Yummm…this looks so good. A definite on my list of meals to cook regularly.

    http://thelastcleantshirt.com/2014/03/31/postcard-from-mexico/

  • I made this last night but used brown rice instead. It was really delicious.

  • I am hungry now!!! great recipe!!

    http://top4addictions.com
    http://top4addictions.com
    http://top4addictions.com

    Love
    Milee

  • I seriously need to remember to get some avocados. I might also add some salsa or tomatoes, since I love those. With the quinoa and the black beans, you get a double hit of protein with these. Yum!

  • Made this last night for dinner..delicious! Thanks for the great recipe!

  • Im new to the quinoa movement so I love hearing all the ways to use it! You have to try this Chicken, quinoa, apple, raisin, roasted brussels sprout salad… it’s amazing

    http://www.inallofhersplendor.com/2014/03/20/the-goddess-quinoa-salad-recipe/

  • Replacing rice with quinoa sounds like a great idea. I’ll try it!
    Love from france!

  • Looks delicious, thanks for the tip about cooking quinoa in vegetable stock. I love it the way it is but hubby says its way too bland for him so hopefully that will help! x

  • Do you mind if I share this on my blog? I will give you credit for it and a link to your blog. Mine is dcartworkhome.wordpress.com

  • LOVING THIS. Has got my fiance salivating… now we just need those cool bowls you have and we can call it a party! Thanks for sharing!

  • Thank you for sharing! At home I mostly cook vegetarian meals and this is something I can’t wait to try. Bonus, I actually have all of these ingredients on hand! Yea!

  • Can you please do a recipe for a Taco Pizza? I had one while in Japan recently-ish, and I NEED to eat it again. I ma too scared to attempt a remake due to my food failing in the past, so please give it a go for me!

    Amanda
    xx

    http://sherbetgreen.blogspot.com.au/

  • Just pinned this to my RECIPES TO TRY board! I will have to make this one asap! Maybe with some avocado to top it off! Thanks!

  • This looks delicious and so easy! I can’t wait to make it for dinner soon!

    xoxo
    Taylor

  • Yumm! I love any meal that comes in a bowl. Thanks for sharing and giving me dinner ideas!

  • omg yes, my husband and i do these all the time. yours look a bit different which is great bc i am getting bored of mine!

    xoxo,
    The Quintessentials

  • This looks deliciously healthy! That’s tomorrow nights dinner sorted, thank you!

    anorexicchef.blogspot.co.uk

  • This recipe looks absolutely delish!! A must try!!
    Karen & Lauren
    www.2orchids.com

  • ohhh such a good idea! gonna give it a try this week 🙂
    thanks for sharing!
    xo, cheyenne

  • This is my kind of meal! It looks delicious and healthy! Beautiful photos and great recipe.

    www.dancingthroughsunday.typepad.com

  • Wow, all the different colored vegetables together look so pretty!

    http://everydayingrace.blogspot.ca/

  • Mmm this looks delicious! Thanks for the receipe 🙂

    http://ladykfashionparty.blogspot.com

  • I’ve done something similar to this with brown rice before, but I’ll have to try with quinoa for the extra protein kick!

  • This looks like a great idea for when I have company over and I like the fact that it’s healthy too :-)I may make this as a dinner this week.

    Thanks for Sharing,

    Laurali Star
    http://www.thesecretsurprisinista.com

  • Sounds delicious, and a lot like my favourite easy meal. Although, in my opinion, an “easy” meal should not involve 4 saucepans! I do the quinoa or rice in one, then fry the onions/peppers and warm the beans in another one. If I did corn, I’d throw it in there too! Then there’s only two big dishes to do.

  • I make bowls like this too! So incredibly easy and flavorful. Sometimes I use quinoa or sometimes I skip it but I haven’t had it in a while so thanks for reminding me!

  • The mexican food is very healthy, we love all the vegetables inside the burrito!

    http://inatrendytown.blogspot.com.es/

  • Thos recipe was perfectly timed as I realized that I hadn’t planned out this weeks menu yet. Thanks Emma, this looks great!

  • Now a days I get to cook at the studio. I will test at home often. And just general practicing. I’m currently cooking through a cook book this year and I do most of that at home on my own time.

    I almost always bring leftover food after I’m done cooking into the office room and try to pawn it off on everyone. These quinoa bowls where lunch for Trey and I on the day I made them. 🙂

    -Emma

  • I use a fine mesh sieve. The holes are very, very small. Another option is to use a regular sized strainer or colander (like you use for pasta) and line it with cheesecloth.

    The rinsing does help, but you might try cooking with stock too. Using that in place of the water adds a bit of flavor (which helps with that sometimes bitter taste quinoa can have).

    good luck!
    -Emma

  • Mmm. I definitely should not have clicked this right before lunchtime! Looks delicious, thanks Emma!

  • Yes, we are looking into it. There aren’t as many plugins for Typepad as there are for wordpress (we are on typepad). So we’re seeing how we might be able to make this happen as we’d love to offer it. 🙂

    -Emma

  • With the beans. It looks like I did miss adding that in. Thanks for pointing that out.

    -Emma

  • yum! i love quinoa paired with anything, so i can’t wait to try this!
    xo jac
    thesunshinedistrict.blogspot.com

  • You have always sooo mnay amazing recipes. I like this one and I need to taste it. Looks yummy. xa
    http://www.fashiondenis.com

  • this is a random question but, the things that you cook, are they cooked in the studio and then served to the staff so you can a) create a post about it and b) so they can have lunch? (win!)
    or is it made in smaller portions for just at home.

    random but i was just wondering!

  • This looks so delicious. I love the idea of using quinoa, but I haven’t been able to get that bitter edge you referred to to go away. I tried rinsing it, but honestly, that was a disaster. This may be a dumb question, but how do you rinse your quinoa? My strainer’s holes are way to large for rinsing something as small as quinoa.

  • Wow I love the look of that! I really need to get myself some quinoa!

    http://strawberriesandshopping.blogspot.co.uk/

  • what a healthy, nutritious, delicious looking bowl! thanks culinary queen!
    xx

  • Oh yes, beans and rice is a staple meal for us. Such an easy dish to throw together and I can pull it off with whatever we happen to have around. But you are right – always, ALWAYS black beans. Other than that, we try to have avocado, sometimes rice, sometimes other grains, and whatever sautéed vegetables look good from the fridge, grated cheese, our favorite green salsa from Trader Joes. I lay the cooked ingredients out on the table and let everyone at it. My three-year-old likes to keep his parts separate, but the rest of us mix it up and dig right in!

  • THis looks and sounds so delicious! xx

    http://www.creativityandchocolate.com

  • This looks absolutely delicious! I love making healthy bowls. Like you said, you can mix up the ingredients and it feels like a whole new dish! I recently made one with brown rice, chunks of roasted sweet potato, a mixture of sauteed mushrooms, spinach and kale, cheddar cheese and a dollop of greek yogurt. It was delicious! I think I’ll make this tonight… my husband loooooves black beans! Thanks!

  • Wow what a beautiful meal. Lots of variety, healthy and fresh. Look at all that color!
    As a registered dietitian, I approve! 😉

  • This looks awesome! I am definitely going to pin this for later use! Thanks for sharing this great recipe.

  • I don’t even like Quinoa and this looks awesome! Think I might try it this week!

    Cheers,
    The 700 Zelda team

  • I just saw an ad on TV for Chilis and they had this exact thing. I’ll eat anything with avocado!

  • Love this! We make burrito bowls all the time! I love adding avocado, and I definitely agree that the lime is a must!

    Also, have you thought about making printable recipes? I love thing recipes you post, but they are hard to print…would love it if you added that as a feature on your blog since you post so many yummy recipes!

  • YUM! I make a variation of this often too! I like to add a little Caribbean flair by adding some fried plantains. I usually add some soyrizo too! 🙂

  • Looks yummy! I might make this tonight 🙂 Also, maybe I’m just missing something, but where does the cumin go in the recipe?

  • That looks delicious! We are actually doing home made burrito bowls for lunches this week. They work out great to make ahead and just top with 1/2 an avocado when we get to work.

  • So tasty! I love quinoa and beans- one of my favorite vegetarian staples! 🙂 This looks so yummy!

  • These look delicious! Lately I’ve been replacing rice in stirfrys with quinoa so obviously replacing rice in burrito bowls with quinoa seems like the next step 🙂

  • This looks so yummy! Always looking for good Quinoa recipes. Can’t wait to try! Thanks for sharing.

  • Burrito bowls!!!!! Love the versatility. My hubs and I have “Burrito Tuesdays.” 🙂

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