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Quinoa Burrito Bowl

Quinoa Burrito Bowl Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ¼ tsp kosher salt
  • ½ tsp kosher salt
  • ¼ tsp kosher salt
  • ½ red bell pepper, diced small
  • ½ small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • ¼ cup fresh cilantro leaves, roughly chopped
  • Lime wedges
  • ½ cup plain Greek yogurt
  • 2 tbsp lime juice
  • 1 small garlic clove, minced
  • 2 tbsp finely chopped cilantro

Method
 

  1. Cook quinoa with broth and ¼ tsp salt: simmer covered 15 minutes, rest 5 minutes.
  2. Warm beans in a skillet with cumin, chili powder, garlic powder, and ½ tsp salt for 5 minutes.
  3. Whisk yogurt, lime juice, garlic, 2 tbsp cilantro, and ¼ tsp salt for the dressing.
  4. Chop bell pepper, onion, tomatoes, avocado, and cilantro.
  5. Fluff quinoa and divide into bowls. Top with beans, vegetables, avocado, dressing, and cilantro. Serve with lime wedges.

Notes

The quinoa rests off the heat for 5 minutes after cooking, which is included in the cook time. For the best texture, keep the dressing and avocado separate if you plan to store leftovers. The dressing will thicken slightly in the fridge; just stir in a little water or lime juice to loosen it.