Tuesday, June 3, 2014

Quinoa Burrito Bowl

I should start today's post by saying I love Chipotle's veggie burrito bowl. I've recreated it at Scalded Pot before. When I saw today's recipe on A Beautiful Mess, I knew it had to be dinner.I did make some modifications, which are listed in the recipe below but you can find the original here.

Quinoa Burrito Bowls
1 cup uncooked quinoa
1 15 oz. can black beans
2 cups of kale, roughly chopped
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
1/2 red onion
2 cloves of garlic, minced
1/2 teaspoon cumin
1 teaspoon garlic powder
1 tablespoon olive oil
1 lime, juiced
Salt and pepper to taste

Cook the quinoa according to package instructions. Make sure to rinse it first! I usually use a mixture of vegetable broth and water to cook it in. While the quinoa is cooking, heat the olive oil on medium heat in a large, deep skillet. Saute the garlic for about a minute. Add other ingredients except the beans and saute until peppers and onions are tender and the kale is wilted. Add spices and lime juice and stir.

While the kale mixture is cooking, Rinse the beans until all canning liquid is gone. Add beans to the kale mixture and cook until beans are heated through. To serve, place quinoa into a bowl and top with bean mixture. Top with chopped avocado. You can also add sour cream and cheese if you want.

The original recipe makes 2 servings. I will note that I had enough for a third, lunch sized serving. In fairness, Ash added chicken to his bowl so he may have had a little less quinoa. No matter the serving size, it was delicious!

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