November 21, 2013

Quinoa Black Bean Burrito Bowls

I recently made burritos for the first time following a recipe from the October 2013 issue of Family Circle.  While they were very tasty, the tortillas felt unnecessary and I say that as a carb-lover.  So I made the recipe again, but this time a burrito bowl or a naked burrito as they would call it at Qdoba.

Both mini sweet peppers and regular bell peppers work well in this recipe.  The original recipe calls for green onions to be cooked with the peppers, but I prefer regular onions and to use green onions raw on top of my burrito bowl.

These burrito bowls are very customizable with quinoa and the black bean pepper mixture just serving as a base.  I like to add mild salsa, shredded cheese and avocado.  Chris adds fresh tomato and spices his up with hot salsa.

Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients (4 servings)
    Burrito Bowl

    • 2/3 cup quinoa, rinsed
    • 1 1/3 cups water
    • 1 tablespoon olive oil
    • 2 large bell peppers (any color), diced
    • 1 cup chopped onion
    • 1 tablespoon chili powder (or taco seasoning)
    • 15 oz can of black beans, drained and rinsed
    • 1 tablespoon lime juice
    Optional Toppings

    • salsa or pico de gallo
    • grated cheddar cheese
    • sour cream or plain Greek yogurt
    • diced tomatoes
    • hot sauce or sriracha
    • sliced avocado or guacamole
    • green onions, chopped
    • In a small saucepan, bring quinoa and water to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 10 to 12 minutes. Set aside for 5 minutes, uncovered.
    • After quinoa has finished cooking, heat oil over medium heat in a large skillet. Add peppers, onions and chili powder; cook 5 minutes. Stir in bean and lime juice, cooking 1 minute more. Remove from heat and stir in the quinoa.
    • Divide quinoa black bean mixture among four bowls, then add desired toppings.

    Recipe adapted from: Black Bean and Quinoa Burritos - Family Circle, October 2013.
    Powered by Recipage


    1. Love the use of quinoa, sometimes rice just doesn't do it for me : )

    2. You could vary this by what is in season I suppose too (alas nothing here now). Sur la Table did a quinoa fritter today in their appetizer class that was great.