Last week I found myself thinking that I might just scream if I see another quinoa recipe.. then I had inspiration for a burrito bowl and realized, ‘Crap. I’m going to be the one that makes ANOTHER quinoa recipe.’ I guess it should be no surprise that quinoa isn’t going anywhere. It’s versatile, easy to make, and doesn’t just turn into sugar like rice does. I paired mine a mix of fresh vegetables inside of a crispy whole wheat tortilla for a healthy take on the burrito bowl!
(makes 4-5 servings)
4 whole wheat taco size tortillas
¼ cup olive oil
1 cup uncooked quinoa
2 cups water, chicken stock, or vegetable stock
1 (15oz) can of black beans, drained and rinsed
1 (8.5oz) can of corn, drained
1-2 tsp taco seasoning – try my homemade version here!
1 large tomato, chopped
¼ red onion, diced
1 cup shredded red cabbage
¼ cup fresh cilantro, finely chopped
1 avocado, pitted, peeled, and sliced
Lime wedges for serving
Preheat oven to 350 degrees F (176 degrees C) and line a baking sheet with foil. Place a ramekin or other heat proof bowl upside down on the baking sheet. Brush with olive oil and place a tortilla on top. Form tortilla around bowl, making creases where necessary to help fit the bowl. Brush the tortilla with olive oil and place in the oven to bake for 15-20 minutes or until crisp. Place tortilla on cooling rack when finished baking and repeat with other tortillas. Sadly, I only have one ramekin so I had to make them one at a time, but if you have more, by all means do them all at once!
While waiting on the tortillas to bake start your quinoa. In a medium sized sauce pan, combine quinoa and water (or chicken/vegetable stock). Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 15 minutes or until quinoa has absorbed all of the water.
When finished cooking, distribute quinoa between tortilla bowls, top with beans and corn, and season lightly with taco seasoning.
Top with tomato, onion, cabbage, cilantro, avocado slices, and any other fixings you prefer. Serve right away!