In an effort to be healthier this year, I’m back on Meatless Mondays. I’m trying to venture out and try new recipes. I also want to eat meatless for at least two days a week. I’ve been eating better and working out since the beginning of the year and it’s been going well. I’m losing weight and my clothes are fitting better. I’m hoping this year will be the year that I’m in the best shape of my life!
This recipe will be one that I’ll be making over and over again. Ross and I both loved it, Madeline was just so-so on it. I think the cilantro was too strong for her but I can take some quinoa out of the pot next time before I add the cilantro and see how she likes it then. It was a filling dish and worked great for leftovers too.
1 cup quinoa
2 cups water
1 Tbsp olive oil
1/4 cup minced onion
1 garlic clove, minced
2 15 oz cans black beans, drained and rinsed
1/2 cup water
1/4 cup chopped fresh cilantro
1/4 tsp chili powder
1/4 cup fresh lime juice
1 cup shredded lettuce
Topping ideas: grated cheese, tomatoes, avocado, sour cream, corn, salsa
In a small pot, add the 2 cups of water and the quinoa. If this is the first time you’re cooking with quinoa, make sure you rinse it with water through a mesh strainer. Bring the water to a boil and then reduce the heat to low. Cover the pot and let simmer for about 20 minutes or until the quinoa becomes tender and the liquid is absorbed.
In another saucepan, heat the oil over medium heat. Add the onion and saute for a few minutes until it begins to soften. Add the garlic and stir to combine. Cook for another minute or two. Add 1/2 cup of water, the black beans, 2 tablespoons of the cilantro and chili pepper. Bring the beans to a boil and then reduce heat to low. Simmer the bean mixture for 15 minutes until the majority of the liquid is absorbed. Stir in 2 tablespoons of the lime juice and season with salt to taste.
Once the quinoa is completely cooked, remove from heat and fluff it with a ford. Add in the remaining 2 tablespoons of cilantro and lime juice. Stir to combine and season with salt to taste.
To make your bowls, divide the quinoa between four bowls and then top with lettuce. Next add a quarter of the bean mixture to each of the bowls and then top with your desired toppings.
Source: The Shiksa in the Kitchen
2 thoughts on “Quinoa Black Bean Burrito Bowls”
Looks delicious. We have a food truck here that make a yum yum bowl with black beans, sour cream, lettuce, avocado, olives, tomatoes and a special yum yum sauce that I can't quite figure out. It's their most popular lunch.
I love quinoa and Im always looking for new ways to use it – this looks great!Thanks for linking up to Friday Food Frenzy!