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What's Cookin Wednesday - Quinoa Burrito Bowls

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I can't remember if this started with a "pin" or an email, but here's where I got the inspiration:  http://theshiksa.com/2012/05/01/quinoa-black-bean-burrito-bowls/

You can see her recipe following that link - below is how I made it.

INGREDIENTS
      1 cup quinoa        1 clove garlic, minced
        2 cans (15 oz each) black beans, rinsed and drained
        1/4 tsp chili powder (mild)

TOPPINGS      
        Plain Yogurt        Mixed Greens        Grape Tomatoes        Guacamole
        Red Onion

Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.




  • I make my quinoa in the rice cooker.  Usually 1 cup quinoa to 2 cups water....SOOOOO easy! (here are stove directions: 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.)


  • Put a smidge of olive oil in a skillet - 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 garlic along with 1/2 cup water and chili powder . 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. 
  • When the quinoa is fully cooked, remove from heat and fluff with a fork. 
  • Assemble your burrito bowls. Divide the quinoa between four bowls.
  • Top each portion of quinoa with 1/4 cup of mixed green.
  • Top each portion of lettuce with simmered black beans.
  • Top the black beans with the rest of the toppings
  • Serve warm.

    • Servings: 4

    I ate this for dinner the night I made it, warm...it was good.  I ate it the next day for lunch, cold....it was good.  I'll def be making this again.  So easy and so easy to just throw in whatever you have available (hello corn!  how did I forget you?!)
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