Quinoa Burrito Bowl

A colorful vegetarian entree, sure to please your eyes and your stomach.

Total Time:
30 min
15 min
15 min

6 servings

  • 2 15 .5-ounce cans SimplyNature Organic Black Beans, drained and rinsed
  • 16 ounces Season's Choice Frozen Sweet Corn, thawed
  • 6 tablespoons Fit & Active 2% Milk Mexican Shredded Cheese
  • 1 1/2 cups shredded lettuce
  • 1 avocado, diced
  • 4 tablespoons Friendly Farms Light Sour Cream
  • Quinoa:
  • 5 3/4 cups water
  • 16 ounces SimplyNature Organic Quinoa
  • 3 teaspoons Stonemill Ground Cumin
  • 1/4 teaspoon SimplyNature Ground Cayenne Pepper
  • 1 tablespoon SimplyNature Garlic Granules
  • Ground Stonemill Sea Salt Grinder, to taste
  • Pico de Gallo:
  • 2 cups diced tomatoes
  • 3 tablespoons chopped cilantro
  • 2 tablespoons diced red onion
  • 1 tablespoon minced jalapeño
  • 1 tablespoon lime juice
  • Ground Stonemill Sea Salt Grinder, to taste
  • In a medium pot, combine water, quinoa, cumin, cayenne, garlic and salt. Bring to a boil. Reduce to a simmer and continue cooking, covered, for 15 minutes.

  • For the Pico de Gallo: In a medium bowl, combine all ingredients. Set aside.

  • In a large bowl, combine quinoa, black beans, corn and pico de gallo. Divide into serving bowls and top with cheese, lettuce, avocado and sour cream.

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