Lois at Living Simply Free writes candidly about her experiences and experiments in living a simpler life, and I love her blog for its honest depiction of her real-world challenges and choices. She is giving away a copy of my new book, The Quinoa Quookbook, and readers in the U.S. and Canada can enter by leaving a comment on the post here. She’ll draw a winner this Monday, December 23, so stop by before then. Thank you, Lois!
Since Lois sampled the recipe for Quinoa Burrito Bowls and wrote about it, I thought you might like the recipe. Enjoy!
Quinoa Burrito Bowl Recipe
Highlighting all of the flavors we love without any fuss, burrito bowls are great because everyone can add the ingredients they especially like.
- 1 tablespoon olive oil
- 1/4 cup minced onion
- 1 clove garlic, peeled and minced
- 2 15 ounce cans pinto beans, rinsed and drained
- 1/2 cup water
- 4 tablespoons chopped fresh cilantro, divided
- 1/4 teaspoon chili powder
- pinch of cayenne pepper
- 2 limes
- salt and freshly ground black pepper to taste
- 3 cups cooked red quinoa
- 1 cup shredded lettuce
- grated Colby or Monterey Jack cheese
- sour cream
- Pico de Gallo or salsa
- chopped fresh tomatoes
- steamed corn
- hot sauce
- diced avocado
- corn chips
Heat the olive oil in a large pot over medium heat. Sauté the onions until they are lightly browned, about five minutes. Add the garlic and continue cooking for two minutes, until fragrant. Add the beans, water, 2 tablespoons of the chopped cilantro, chili powder and cayenne pepper. Bring the beans to a boil and reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in the juice of one lime and season to taste with salt and pepper.
Fluff the quinoa with a fork and add the remaining 2 tablespoons chopped cilantro and the juice from the remaining lime. Season with salt to taste.
To serve, divide the quinoa mixture between four bowls. Top with shredded lettuce followed by a generous spoonful of the bean mixture. Garnish with additional toppings. 4 servings.