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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'.