one pot quinoa burrito bowl

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Amanda Stansfield
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This one pot quinoa burrito bowl was created on a whim. I wanted to make protein-rich “Mexican Bowl” but without creating a lot of kitchen clean up. Now that our weather is getting warm in Seattle, the thought of using multiple burners plus a hot oven isn’t exactly my idea of fun in the kitchen.

We have an insta-pot but I rarely use it. But I thought if I combine my basic ingredients: quinoa, black beans and organic store bought salsa in a single pot that’s only one dish. Pretty clever, right? Not too much clean up and only one burner producing extra heat in our kitchen.

I like to keep a jar of salsa in the fridge, so I thought that would be my magic ingredient to turn basic quinoa into a Mexican inspired ‘rice’. This creative idea on a whim turned out perfect! It gave the quinoa exactly the right taste I was hoping for.

While the quinoa was cooking I chopped up some lettuce, red onion, red bell pepper, avocado, fresh tomatoes and cilantro to create the ‘burrito’ bowl. To serve I squeezed some fresh lime juice on the lettuce and avocado and the taste was amazing.

This recipe is delicious when served hot or cold. We enjoyed it warm right after making it, but it was equally delicious the following day served cold for a quick lunch. I hope you’ll enjoy it just as much as I did.

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One Pot Quinoa Burrito Bowl

If you are a lover of Mexican flavours you will love this simple one pot dish. Customize with fresh baby greens, avocado or guacamole and any other goodies.

Ingredients
  • 2 tsp olive oil
  • 1 lb carrots peeled and chopped
  • 2 garlic cloves minced
  • 1/2 red onion finely chopped
  • 1 red bell pepper diced
  • 1 cup salsa
  • 1 cup quinoa rinsed well (rinse until you see no foam)
  • 1 can Black beans drained and rinsed thoroughly
  • 1 tsp ground cumin
  • 2 cup water
  • 1/2 tsp fresh lime juice
  • 1 1/2 tsp sea salt
  • black pepper to taste
  • Optional Toppings: Avocado fresh cilantro, green onions, fresh tomato, shredded lettuce, salsa, black olives
Instructions
  1. In a large pot over medium-high heat, heat oil and sauté garlic and onions until translucent ~ 5 min, stir a few times.

  2. Add in quinoa, salsa, water, black beans, sea salt and cumin. Bring to a boil then reduce immediately to low and cook until quinoa is fluffy ~ 20 mins (be sure to read instructions on box).

  3. Stir in lime juice before serving, taste and adjust seasoning to taste.

  4. To Serve: Serve warm with any toppings you love, such as avocado, red bell pepper, shredded lettuce, diced green onions, salsa, black olives etc.

Recipe Notes

Tip: Sprouted quinoa is easier to digest and cooks in 8-10 minutes. For a spicy kick, add 1/8 tsp cayenne pepper or chili flakes.

Storage Tip: Leftovers can be stored in an airtight container in the fridge for up 3 days. You can quickly reheat on the stove top on low heat adding a little water to 'steam'.

For more bowl ideas check out these recipes.

Vegan Italian Pesto Rainbow Bowl

Roasted Rainbow Bowl with Pesto Cauli’ Rice

Asian Inspired Buddha Bowl

Rainbow Bowl

 

If you try this recipe, let me know. I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram (tag me @amandavs #amandavs, #healthyissexy) I’d love to see your creations.

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XO Amanda