Delicious midweek dinner recipe for a Quinoa Burrito Bowl

1 tablespoon canola oil

1 small red onion, finely diced
1 jalapeño, seeded and finely diced
2 cloves garlic, minced

1 ⅓ cups chicken or vegetable broth
1 can black beans, rinsed and drained
1 cup uncooked quinoa, rinsed well and drained
2 tomatoes, diced
1 cup frozen corn
½ teaspoon kosher salt

¼ cup chopped fresh cilantro or parsley
½ tablespoon lime juice

homemade guacamole, optional
shredded cheddar or monterey jack cheese, optional
shredded lettuce, optional
sour cream, optional

How to
Pour oil in a large sauce pan or Dutch oven and preheat over medium heat.

Saute onion, garlic and jalapeño until fragrant, about 1 minute.

Add broth, black beans, quinoa, tomatoes, corn, and salt to pot. Stir to combine and bring to a boil. Stir well and reduce heat to a simmer. Cover and simmer until quinoa is cooked and liquid has been absorbed, about 25 minutes.

Remove from heat. Stir in cilantro and lime juice. Set aside.

Serve quinoa mixture in a bowl. Top with cheese, lettuce, sour cream, and/or guacamole as desired.


Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

1 votes, average: 5.00 out of 5)


Recipe made with love by Kevin Conroy from Licensed under a Creative Commons Agreement. See the original recipe here.