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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


  • 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


  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.