Keep it simple with this Quinoa Burrito Bowl
Any time I cook a grain, I like to make a larger batch than I need for the recipe I am preparing. This way, I have some prepared grains ready to use over the next several days that I can turn into quick dishes for lunch or dinner. One of my favorite grains to keep cooked and ready to use is quinoa because it is packed not only with antioxidants and anti-inflammatory goodness, but it has tons of protein, too. To me, an ingredient that does double duty as a starch and a protein is a major plus in my menu planning book! Recently, when I had some cooked quinoa in the fridge and a craving for a burrito but no tortilla in sight, I came up with this dish: Quinoa Burrito Bowl.
This dish is a lighter take on a typical vegetarian burrito and can be made all year long. When I first made this dish, local summer produce such as tomatoes and corn weren’t available, so instead I went with BPA-free boxed tomatoes and canned corn. Both were preserved at the peak of their freshness to ensure delicious flavor as well as all the nutrients of fresh produce. But believe me, once these items begin showing up at my local farmers market, I’ll be using fresh corn and tomatoes to make this dish!
Your little Sous Chef can help you prepare this recipe by measuring and scooping ingredients and mixing it all together in a bowl.
Quinoa Burrito Bowl (Serves 1-2)
Ingredients and Method:
For burrito bowl:
- ¼ cup canned black beans, rinsed and drained
- ¼ cup corn kernels
- 2-3 tablespoons canned chopped tomatoes, drained (or 4 cherry tomatoes, quartered)
- 2 pinches parsley, finely chopped
- 2 teaspoons olive oil
- Juice of ½ lemon
- ¾ ounce fresh mozzarella, finely chopped
- Salt, pepper, garlic powder, chili powder and cayenne pepper (optional), to taste
Mix all ingredients in a bowl.
Taste, adjust spices and enjoy either warm or cold.