Description
These Vegetarian Quinoa Burrito Bowls are a flavorful and nutritious meal packed with protein-rich quinoa, black beans, and vibrant sautéed vegetables. Perfect for a quick and healthy lunch or dinner, this recipe brings together a delightful mix of textures and Mexican-inspired flavors, topped with fresh avocado, salsa, and cilantro.
Ingredients
Scale
Quinoa Base
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
Vegetables and Beans
- 1 tablespoon olive oil
- 1 red bell pepper (diced)
- 1 zucchini (chopped)
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans (drained and rinsed)
Seasonings and Toppings
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 1/2 cup salsa
- 1 avocado (sliced)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional toppings: shredded cheese, sour cream, jalapeños
Instructions
- Cook the Quinoa: In a medium saucepan, bring the rinsed quinoa and water or vegetable broth to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the quinoa is fluffy and the liquid is fully absorbed.
- Sauté the Vegetables: While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the diced red bell pepper and chopped zucchini, sautéing them for 5 to 7 minutes until they become tender but still retain some bite.
- Add Corn and Beans: Stir in the corn kernels and rinsed black beans into the skillet. Season the mixture with ground cumin, chili powder, salt, and black pepper. Cook everything together for an additional 2 to 3 minutes until heated through and well combined.
- Assemble the Bowls: Divide the cooked quinoa evenly into serving bowls. Top each serving with the sautéed vegetable and bean mixture. Add salsa, sliced avocado, and a sprinkle of fresh cilantro to each bowl.
- Finish and Serve: Squeeze fresh lime juice over each bowl to add a bright, tangy finish. Optionally, add shredded cheese, sour cream, or jalapeños to taste before serving.
Notes
- For meal prep, store quinoa, vegetables, and toppings separately and assemble just before eating to keep ingredients fresh.
- Quinoa can be substituted with brown rice or cauliflower rice for variation.
- Add shredded lettuce or chopped tomatoes for extra freshness and crunch.
- Adjust the spice level by adding more or fewer jalapeños according to preference.