Quinoa Burrito Bowl

 

This is a simple and easy to prepare healthy burrito bowl satisfying every taste bud. This is scrumptious and can be a great lunch or dinner. Quinoa is very healthy and I have replaced rice with quinoa. Quinoa has a nutty flavor along with lime and cilantro makes a very tasty burrito bowl. 

Quinoa should be perfectly cooked. It shouldn't be mushy too. Most of the packages would recommend adding 1:2 water, but I and 1:1and 3/4. That gives perfect pearls of quinoa which we love. Try and you won't be disappointed. I guarantee that.

Mexican recipes are equally loved in our home. Burrito and burrito bowls are the choices that are frequently made at home and at restaurants too. During the pandemic, we never went out, but enjoyed every favorites made at home. Burrito bowl is loved all of us and we make it often. I replace other grains in place of rice for healthier options. 

If premade salsa, beans, and guacamole are used, this can be prepared in under 30-minutes which s great for a weeknight dinner. When the quinoa cooks, roast a couple of ears of corn, chop up some lettuce, and stir-fry the beans with added seasoning. All done! If everything is made from scratch plan on spending extra time. And also remember to soak beans for easier cooking. 

Cinco De Mayo is just around the corner. Liz Hazel of Book n Cooks is hosting an event for celebrating Cinco de Mayo in our Festive Foodies group. Festive Foodies Event Planning Group, we celebrate important food days or food holidays. We share recipes centered on the particular food. I am sharing this healthy quinoa burrito bowl for the event. 

I am also linking this to Wonderful Wednesday, Happiness is Homemade, and Full Plate Thursday

Ingredients

Serves 4

For quinoa

Quinoa - 1 cup

Salt - 3/4 tsp

Oil - 1 tsp

Water - 1 and 3/4 cup

Lime juice - 3 tbsp

Cilantro - 3 tbsp, chopped

For the beans

Pinto beans - 1 cup, dried

Water -4 cups

Salt - 3/4 tsp

Cumin - 1/2 tsp

Onion - 1/4. finely chopped

Garlic - 1 tbsp, finely chopped

Serrano peppers - 1 tbsp, chopped

Cumin powder - 1/2 tsp

Coriander powder - 1/2 tsp

Cayenne - 1/2 tsp

Cilantro - 1 tbsp

Oil - 1 tbsp

For the assembly

Guacamole - 1 cup

Sour cream - 1/2 cup

Shredded cheese - 1/2 cup

Jalapenos - 2 tbsp

Salsa - 1 cup

Roasted corn - 1.5 cups

Lettuce - 2 cups, torn

Method

Pressure cook the beans for 3 whistles. Add salt and boil for a couple of minutes. Drain and set aside. In a cast-iron pan, add oil followed by garlic, cumin, onion, serrano peppers. Sauté for 3 minutes. Add the beans, cumin powder, coriander powder, and cayenne. Stir-fry for 2-3 minutes. Add cilantro and set aside. 

Rinse the quinoa. Add the quino, water, oil, and salt in a bowl. Cook on a medium flame. When more than half the liquid is absorbed, lower the flame, cover and cook for 5 -7 minutes. Switch off the flame and let it rest. After 5 minutes, gently fluff it. Add the lime juice and cilantro. Mix gently, cover, and set aside.

To assemble: Keep everything ready in bowls to aid mixing as per requirements.

Add the quinoa to the serving bowl and then add the rest of the ingredients as per preference. Garnish with extra cilantro and/or cheese. 

Serve with some pickled jalapenos, sour cream, and cheese, if preferred.

Here are the links for the recipes we shared for the event: Cinco de Mayo Recipes. Thanks, Liz!

Beef Tamales in the Pressure Cooker by That Recipe

Copycat Taco Bell Mexican Pizza by Making Miracles

Instant Pot Black Beans by Devour Dinner

Key Lime Margaritas by Hezzi-D's Books and Cooks

Mexican Chopped Salad by A Day in the Life on the Farm

Queso with Chorizo by Books n' Cooks

Quinoa Burrito Bowl by Magical Ingredients

Tacos Dorados by Palatable Pastime

The Best Beef Enchiladas with Homemade Enchilada Sauce by Blogghetti