Eat your quinoa and love it too with this Mexican quinoa recipe!
This burrito bowl with spiced black beans and quinoa is the perfect meal to make when you feel too tired to cook. With tasty and zesty flavors you’ll be glad you skipped the takeout and made dinner at home.
This burrito bowl uses quinoa instead of brown rice to pump up the nutrition. Quinoa (pronounced keen-wah) is chock full of vital nutrients and cooks up to be light and fluffy. It won’t leave you feeling weighed down and heavy afterward.
Rice takes nearly triple the time that quinoa takes to cook and lacks notable nutrients. Quinoa, on the other hand, boasts the rare quality of being considered a complete source of protein. Its amino acid content gives it this attribute which adds to its list of perks. One cup of cooked quinoa boasts eight grams of protein, five grams of fiber, 15 percent RDA of iron, and 39 grams of carbs.
Quinoa is also a cinch to cook! It only takes 15 minutes to make, and even better, it can be made ahead of time and refrigerated for up to one week. So, prep it on the weekend and you can throw this burrito bowl together in just ten minutes on a weekday.
An extra protein boost is added to this vegan quinoa recipe with the spiced black beans. Homemade beans always have extra flavor but aren’t always possible to make with time constraints. So if using store-bought beans (preferably boxed beans instead of canned beans) then the spices prove extra essential.
The dash of cumin and paprika add flavor to otherwise ordinary beans and help liven up this dish. For an extra kick, add a sprinkle of cayenne.
Cilantro and lime add even more flavor which keeps the quinoa from tasting bland. A squeeze of lime really adds a tangy twist to quinoa while the cilantro’s herby flavor complements the spiced black beans.
The toppings possibilities are endless with this quinoa burrito bowl. Corn adds a Southwestern twist and the sweet flavor tastes great with the spiced zesty flavors. Black beans and green chiles make this burrito bowl a little saltier and spicier, respectively. A bed of romaine adds a green glow and makes this bowl a bit more salad-like.
Play around with what you have on hand when making this recipe. Don’t forget to share your burrito bowl creations on Instagram using the hashtag #BeOrganic.
- 1 cup of quinoa, rinsed thoroughly
- 1 ½ cups filtered water
- ½ teaspoon sea salt
- 15.5 ounces cooked black beans, rinsed and drained
- ½ teaspoon sea salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- Organic salsa
- Add quinoa, water, and sea salt to a rice cooker or pot. If using a rice cooker, cover and start the cooker. If using a pot, bring to a boil and then reduce heat and simmer over medium heat for about 15 minutes, until quinoa is fluffy. Remove from heat and let stand, covered, for ten minutes. Remove lid and fluff quinoa with a fork.
- Add beans to a skillet and heat over medium-low heat. Add spices and sea salt. Stir until well combined and beans are thoroughly heated.
- Add quinoa to a bowl, top with black beans, salsa, guacamole, cilantro and a squeeze of lime. Add in any additional desired toppings such as cooked corn, black olives, chiles, etc. Serve with a side of corn tortillas and enjoy!
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Images via Karissa Bowers