I saw this recipe for Quinoa Black Bean Burrito Bowls and just had to try it.
I didn't change much about the recipe .... but here's what I did.
1 cup quinoa
1/2 a small red onion, minced
2 large cloves garlic, minced
2 cans of black beans
1 big bunch fresh coriander (cilantro)
1/4 tsp chili powder
juice of one lime
iceberg lettuce, to shred
1/2 a small red onion, minced
2 large cloves garlic, minced
2 cans of black beans
1 big bunch fresh coriander (cilantro)
1/4 tsp chili powder
juice of one lime
iceberg lettuce, to shred
salt
tasty (white cheddar) cheese, grated
greek yoghurt
greek yoghurt
guacamole or avocado
tomatoes, chopped
flour tortillas
Rinse quinoa and then add to a saucepan with 2 cups of water. Bring to a boil, then simmer on low. Cover and let simmer for 15/20 minutes til becomes tender and liquid is all absorbed. Don't let it burn!
In a frying pan, heat a blub of olive oil over med heat. Saute onion. Add garlic. Saute. Add black beans and 1/2 cup water and a handful of chopped, fresh coriander. Add the chili powder to taste. Bring to a boil, reduce heat to med low and let simmer til liquid is mostly gone. Squeeze in the juice of 1/2 your lime. Season with salt to taste.
When quinoa is cooked, mix in about 1/2 a handful of chopped, fresh coriander and squeeze in the juice of the other 1/2 of your lime. Season with salt to taste.
We served ours in bowls and had flour tortillas on the side to scoop it up with. For lunch the next day, I put it into the tortilla and made an actual burrito. Both ways were delicious. I would even eat this without the tortilla! The flavors were great!
Rinse quinoa and then add to a saucepan with 2 cups of water. Bring to a boil, then simmer on low. Cover and let simmer for 15/20 minutes til becomes tender and liquid is all absorbed. Don't let it burn!
In a frying pan, heat a blub of olive oil over med heat. Saute onion. Add garlic. Saute. Add black beans and 1/2 cup water and a handful of chopped, fresh coriander. Add the chili powder to taste. Bring to a boil, reduce heat to med low and let simmer til liquid is mostly gone. Squeeze in the juice of 1/2 your lime. Season with salt to taste.
When quinoa is cooked, mix in about 1/2 a handful of chopped, fresh coriander and squeeze in the juice of the other 1/2 of your lime. Season with salt to taste.
We served ours in bowls and had flour tortillas on the side to scoop it up with. For lunch the next day, I put it into the tortilla and made an actual burrito. Both ways were delicious. I would even eat this without the tortilla! The flavors were great!
