Quinoa Black Bean Burrito Bowls

Name: Quinoa Black Bean Burrito Bowls
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 473.18 ml water; 236.59 ml quinoa; 14.79 ml olive oil; 1 onion, chopped; 2 garlic cloves, minced; 396.89 g black beans, drained and rinsed; 118.29 ml cilantro, chopped; 9.85 ml chili powder; 0.25 ml cayenne; 59.14 ml fresh lime juice, divided (from 1-2 limes); 2 tomatoes, diced; 1 avocado, pitted and diced; 59.14 ml salsa

Submitted by lizardstone01

"Yummy and easy. Cut out the tortilla and save some calories."

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Ready In:: 1hr
Ingredients:: 13
Serves:: 4

ingredients

473.18 ml water
236.59 ml quinoa
14.79 ml olive oil
1 onion, chopped
2 garlic cloves, minced
396.89 g black beans, drained and rinsed
118.29 ml cilantro, chopped
9.85 ml chili powder
0.25 ml cayenne
59.14 ml fresh lime juice, divided (from 1-2 limes)
2 tomatoes, diced
1 avocado, pitted and diced
59.14 ml salsa

directions

Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.
Heat water in a sauce pan and bring to a boil. Add quinoa, stir, and return to a boil. Lower heat, cover, and simmer about 15-20 minutes. Remove from heat and allow to steam for 10-15 minutes.
Meanwhile, heat olive oil in a medium skillet over medium high heat. Add onions and cook until softened. Add garlic and cook 1 minute. Add balck beans, half of cilantro, chili powder, cayenne, and 2 tablespoons lime juice. Reduce heat to low.
When the quinoa is fully cooked, remove from heat and fluff with a fork. Stir in remaining cilantro and remaining lime juice. To assemble bowls, divide quinoa between three bowls. Top with black beans, tomatoes, avocado, and salsa. Serve warm.