Quinoa and Roasted Vegetable Burrito Bowls
I’m not even the least bit sorry. For throwing two mexican recipes in your face right in a row. You needed both of them in your life. And if you don’t like mexican food? Well, then it is essential that we sit down, friend to friend, and have a serious life discussion. And I’ll force feed you some delicious quinoa and roasted vegetable burrito bowls so you can see the error of your ways. Capeesh?
Good. Because you would be missing out. And we don’t want that. Because these little bowls are even perfect for lunch. Make everything in advance and then just reheat and assemble. No need to spend all your money running out to eat and ordering burrito bowls from a certain place that I love. Because as much as I do love it, I would rather keep my money in my gigantic purse, thank you very much.
And! We can use quinoa! Tri-colored only please, well for me at least. I still don’t love the regular kind. But I am one hundred percent down with the tri-colored, super fun and pretty kind.
So while we’re making the cilantro lime quinoa, we’ll also roast some veggies, then throw it all in a bowl with some black beans, and then go to town once again on the toppings. That’s the best part. And please, do yourself a favor and pack lots of chips. If this is for lunch that is. If you are eating this deliciousness for dinner, I advise having a second bowl that you fill with a heaping, gigantic mound of chips.
But don’t set it on the couch next to you. You’ve been warned.
You’ll wind up with a hungry, hungry beagle throwing herself at you to get to them before you can. Let me paint you the picture – it doesn’t end well. Chips wind up on the floor (5 second rule) and your husband will have to restrain the cute doggie so she doesn’t eat her weight in crunchy chips.
I can’t blame her though. I’d throw myself at them too. Tortilla chips for life.
- 1 cup uncooked tri-colored quinoa, rinsed
- 2 cups low-sodium vegetable broth
- ¼ cup fresh cilantro leaves, chopped
- zest of 1 lime
- juice of 1 lime
- 1 red onion, chopped
- 1 zucchini, chopped
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- pinch of cayenne pepper, or to taste
- 1 (15 ounce) can black beans, drained and rinsed
- shredded pepper jack cheese (or any other kind!)
- diced avocado
- sliced green onions or minced chives
- plain greek yogurt or sour cream
- tortilla chips
- Preheat the oven to 375ºF.
- To make the quinoa - add the quinoa and vegetable broth to a medium saucepan. Bring the mixture to a boil, give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the water is absorbed. Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork. Add in the cilantro, lime zest and lime juice. Mix to combine. Taste and season with salt.
- Meanwhile, to make the veggies - add the red onion, zucchini and tomatoes to a large rimmed baking sheet. Drizzle with the olive oil, honey, cumin, paprika, salt and pepper. Mix to combine and spread in an even layer. Bake for about 15 to 20 minutes, stirring once halfway through, until tender. Remove from the oven and mix in the black beans. Taste and season with additional salt and cayenne if needed.
- To serve - spoon some of the quinoa into a bowl. Top with some of the vegetable mixture and then any desired toppings, like cheese, avocado, green onions and greek yogurt. Serve with tortilla chips!
Cookie Monster Cooking