Quinoa and black bean burrito bowls
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 tbsp Olive oil
- 1 Onion Diced
- 2 Cloves of garlic Minced
- 1 Red bell pepper Diced
- 1 cup Black beans Rinsed and drained
- 1 tsp Cumin
- Salt and pepper to taste
- 2 Cups Romaine lettuce, shredded
- 1 Avocado Diced
- 1/4 Cup Cilantro Chopped
- Lime wedges (optional)
Instructions
- Rinse the quinoa in a fine mesh strainer, and then add it to a medium saucepan with the water. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Cook the quinoa for 18–20 minutes, or until the water is absorbed.
- While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the red bell pepper, black beans, cumin, salt, and pepper to the skillet. Cook for anadditional 5–7 minutes or until the vegetables are tender.
- Once the quinoa is cooked, fluff it with a fork and then add it to the skillet with thevegetables. Stir until well combined.
- To serve, divide the quinoa and vegetable mixture among four bowls. Top each bowl withshredded lettuce, diced avocado, and chopped cilantro. Serve with lime wedges if desired.
Notes
Nutrition value
Calories: 400
Fat: 18g
Protein: 12g
Carbohydrates: 49g
Fiber: 11g