Quinoa Black Bean Burrito Bowls

Quinoa Black Bean Burrito Bowls

Yesterday I started my hunt for the EASY, relatively QUICK and HEALTHY meal that I could make and post about today and this Quinoa Black Bean Burrito Bowls won out. I discovered this really cool blog site The Shiksa in the Kitchen and LOVED it. What The Shiska does that makes it really unique is gives you, the reader, a history of the food your eating. Not being one all that into cooking and all things kitchen I was still interested. Hmmmm I still don't think it will inspire me to spend EXTRA time in the kitchen making meals but I will probably spend extra time reading all about it lol. For those that know me YES I am a reader and NOT a cooker but for my families HEALTH and well-being I KNOW I must COOK.  So cook I will!

So I came across this recipe and really LIKED it because it again has ingredients you probably ALREADY have in your kitchen. At least I did well, except for the black beans. I also liked it because it had black beans and I just seem to be on a kick right now to have beans in my meals so then the meals are MEATLESS and still have some protein. In this meal we will get the protein from the quinoa and beans YAY! And yes I did have a package of quinoa that I have been patiently waiting to be inspired to cook.

As I looked over the ingredients lists (short) and the prep time (reasonable) and the mental picture I got made this the choice for this week. So for all you vegetarians or just folks that don't want to eat meat ALL the time this meal could be a good alternative meal for YOU.

 

 

 

 

 

 

 

The photo on the left here is my husband's BOWL and is LARGE and also has MORE raw onions on top. This photo here on the left is my smaller version and different angle shot. I will say that neither of these photos does this meal justice. IT IS DELICIOUS! And it only took me literally 35 minutes from start to finish. Can't ask for better. Here is the RECIPE:

RECIPE from The Shiksa in the Kitchen

 Ingredients
  • 1 cup quinoa
  • 1 tbsp olive oil
  • 1/4 cup minced onion
  • 1 clove garlic, minced
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 1/4 tsp chili powder (mild)
  • Pinch of cayenne pepper (spicy)
  • 1/4 cup fresh lime juice
  • 1 cup shredded lettuce
  • Salt
Optional Topping Ingredients
  • Grated cheddar or jack cheese
  • Sour cream or Greek yogurt
  • Pico de gallo or salsa
  • Diced seeded tomatoes
  • Hot sauce or srirach
  • Sliced avocado
  • Guacamole
  • Corn
 Directions:
  • Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.
  • Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't burn.
  • While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.
  • Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.
  • When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with salt to taste.
  • Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls.
  • Top each portion of quinoa with 1/4 cup of shredded lettuce.
  • Top each portion of lettuce with simmered black beans.
  • Top the black beans with your choice of Optional Topping Ingredients (ideas listed above).
  • Serve warm.

So as usual I made some changes as I went along. FIRST I doubled the recipe because I ALWAYS like to make alot. I figured I would like this recipe because I like all the ingredients so ... Not only did I double the recipe but I 4 times the onions and garlic. For me when it comes to the flavorful ingredients I LIKE a lot of them. I want flavor. Like I would have been really pissy if I made this and made A LOT of it and it didn't have flavor. Fortunately this recipe rose to the occasion. Fantastic! My husband says it is addictive. For me, very filling. Had about half what the hubs had but was full when finished. YAY!

Other changes I made was I used Coconut Oil instead of Olive Oil only because I was sauteing and it is a healthier choice. And as toppers I used Greek Yogurt and Cheddar Cheese plus raw onions for my husband. Kids have NOT tried it yet as they are on a play date but tonight seeing as I have lots left.... We will see what they say then.

I would give this recipe a 9 for taste and easiness of preparation. I would recommend it for you to try and if you do try it make sure to stop back and let me know HOW it turns our for you and if you LIKED it or not 🙂 Make sure to COMMENT right here if you have something to share! Oh and make sure to check out The Shiksa in the Kitchen! If your a foodie or not you will LOVE IT!

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Your Coach,

Evey

***This is a repost from almost 2 years ago:) ENJOY!

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About Evey Wheeler

I'm an entrepreneur and blogging fitness pro (CPT) who promotes IDLife supplements and offers online coaching - check out my customized vitamins at www.evey.idlife.com Follow me on Google+, Facebook, or Twitter ! Find out more about Evey and how she can help you obtain your fitness goals by clicking here.

Comments

  1. Rachael says:

    Sounds like a great recipe!! Will need to try this one!

    • Rachel, give it a try and stop back and let me know how it turned out for you if you get the chance 🙂 Thanks!!

  2. Thanks Lev, I will be sure to check into Trader Joe’s and try some of those veggies.

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