quinoa black bean burrito bowls

quinoa burrito bowls 5

I know there’s nothing groundbreaking about this combination. Topping black beans and starch with lettuce, tomatoes, and cheese is always going to be good. Still, it’s worth talking about, just because it’s such a tasty meal, not to mention it has all of my other favorite dinner characteristics – it’s healthy, easy, and flexible.

quinoa burrito bowls 1

When I made this, I prepared the quinoa and black bean mixture over the weekend. The next night, when I knew I’d be getting home late, all I had to do was heat up the base and chop the toppings. Not that the first step takes long on its own, as it’s just sauteing onions with garlic and spices, adding liquid and quinoa to simmer, and stirring in black beans. But it’s nice to have meals that aren’t any worse for being made ahead and reheated.

quinoa burrito bowls 2

I’ve put these same toppings in tortillas with meat and beans, as well as over rice instead of quinoa, and it never fails to turn into a meal I love. Adding the fresh vegetables provides a bright, fresh contrast to the warm spicy beans and carbs. Classic flavors, combined in a slightly new way – it isn’t groundbreaking, but it’s one of my favorite new weeknight meals anyway.

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One year ago: Chocolate Friands
Two years ago: Baked French Toast
Three years ago: Potato Tomato Tart
Four years ago: Banana Nutella Crepes

Printer Friendly Recipe
Quinoa Black Bean Burrito Bowls (adapted from Shiksa in the Kitchen via Prevention RD)

Serves 4

I also added about 4 ounces of Hatch green chiles, roasted, peeled, seeded, and diced, when I stirred in the lime juice.

1 tablespoon olive oil
1 onion, diced
¼ teaspoon salt
2 garlic cloves, minced
2 teaspoons chili powder
1 cup water
1 cup quinoa, rinsed and drained
2 (15-ounce) cans black beans, rinsed and drained
juice of ½ lime
toppings – shredded lettuce, diced tomatoes, cilantro, cheddar cheese or queso fresco, diced avocado, salsa, sour cream or Greek yogurt, black olives

In a medium saucepan over medium heat, heat the oil until it flows like water when the pan is tilted. Add the onion and salt; cook, stirring occasionally, until the onion is just browned at the edges, 6-8 minutes. Add the garlic and chili powder and cook, stirring constantly, until fragrant, about 1 minute. Add the water, quinoa, and black beans; bring to a simmer, then cover the pot and reduce the heat to low. Simmer 15 minutes; without removing the lid, let the quinoa sit off the heat for an additional 10 minutes, until tender. Remove the lid, add the lime juice, and fluff the quinoa with a fork. Serve with your desired toppings.

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Comments

  1. Julie says:

    This recipe looks delicious. I can’t wait to try it! My fiance and I have recently gone gluten free and I am now trying to build up a recipe collection of gluten free recipes. Thanks for posting it!

  2. Tara says:

    I LOVE the idea of this, Bridget! It’s totally going on my menu for next week!

  3. Nicole, RD says:

    Your photos are so good :) This is just a winning combo, no doubt about it!

  4. Cara says:

    Yum! Sounds so hearty, and I love all the textures.

  5. Hillary! says:

    You say there’s nothing groundbreaking, but I literally never thought of doing this! Quinoa + black beans, and I’m a vegetarian. Genius!

  6. Nancy says:

    I made this tonight and it was very good, but I had to make a few changes. When you make quinoa normally the ratio is 2cups water/1 cup quinoa. This recipe cuts the water in half then calls for cooking it with the drained black beans. It was much too thick and I could tell right away it would not cook right so I increased the water to 2cups. It cooked fine. After the quinoa cooked completely I added a can of Rotel tomatoes with lime and cilantro seasoning, and chopped peppers and simmered for about 10 minutes more to blend the flavors. Added the toppings and the dish was very good, I definitely recommend trying it, but definitely increase the water measurment.

  7. bridget says:

    Nancy – I don’t know what it is, but every time I cook quinoa with the 2 cups water to 1 cup quinoa ratio, it’s a watery mess and I have to strain out the water from the cooked quinoa. This ratio works much better for me.

  8. Debbie says:

    Hi Bridget, I found this on Pinterest and tried it yesterday. It was terrific! I made it with one cup of water, too and the quinoa turned out perfect. Thanks for sharing!

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