Quinoa burrito bowls are an easy 30-minute meal featuring cilantro lime quinoa, seasoned black beans, fresh cherry tomato salsa, avocado, and pickled jalapeños.
Instead of rice, these vegan burrito bowls start with fluffy quinoa flavored with fresh cilantro, lime juice, and zest. The black beans are warmed with cumin and oregano while the homemade salsa adds fresh flavor and a little heat.
I especially love this recipe for meal prep because the quinoa, beans, and salsa can all be prepared in advance. When you're ready to eat, simply assemble the bowls and add avocado and your favorite toppings.
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Absolutely delicious! I made this yesterday and today.
- Melanie
Ingredients
Quinoa forms the base of these burrito bowls. You can use white, red, black, or tricolor quinoa. Cooking it in vegetable broth adds extra flavor before fresh cilantro, lime juice, and lime zest are stirred in.
Black beans are seasoned simply with ground cumin and dried oregano. I heat them in their liquid from the can so they stay saucy rather than drying out.
Cherry or grape tomatoes, red onion, jalapeño, cilantro, and lime juice come together for a quick fresh salsa.
For the toppings, I like diced avocado and sliced pickled jalapeños. You can also add your own favorite burrito bowl toppings.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make quinoa burrito bowls
- Cook the quinoa in vegetable broth using the Instant Pot or stovetop method. Stir in the cilantro, lime juice, and lime zest.
- Warm the black beans and their liquid in a saucepan with cumin and oregano.
- Make the cherry tomato salsa by combining the tomatoes, red onion, jalapeño, cilantro, and lime juice.
- Divide the cilantro lime quinoa among four bowls. Add the seasoned black beans and salsa, then top with avocado and pickled jalapeños.
Serving suggestions
Serve quinoa burrito bowls with tortilla chips for scooping and any additional toppings you enjoy, such as hot sauce or extra lime wedges.
For meal prep, refrigerate the quinoa, beans, and salsa separately, then assemble the bowls when you're ready to eat. Add the avocado just before serving.
If you enjoy the combination of quinoa and black beans, try my black bean quinoa casserole next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more simple vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Quinoa Burrito Bowls with Black Beans
Ingredients
For the cilantro lime quinoa:
- 1 cup quinoa, any color, rinsed and drained
- 1¼ cups vegetable broth, for Instant Pot method or 2 cups for stove top method
- ½ cup cilantro, chopped
- 2 Tablespoons lime juice, from approximately 1 lime
- 1 Tablespoon lime zest, from approximately 1 lime
- salt, to taste
For the black beans:
- 1 15-ounce can black beans, with the liquid from the can
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- salt, to taste
For the cherry tomato salsa:
- 1 dry pint cherry or grape tomatoes, quartered
- ½ cup diced red onion
- 1 Tablespoon minced jalapeño pepper, (ribs and seeds removed, if desired)
- ½ cup chopped fresh cilantro
- 2 Tablespoons lime juice, from approximately 1 lime
- salt, to taste
For the toppings:
- sliced pickled jalapeños, to taste
- 1 avocado, diced
Instructions
Prepare the cilantro lime quinoa:
- Instant Pot: Add the quinoa and 1¼ cups vegetable broth to the Instant Pot. Close the lid and select Pressure Cook (Manual) for 5 minutes on high pressure. When the cooking time is complete, allow the pressure to release naturally. Remove the lid and stir in the cilantro, lime juice, and lime zest. Taste and add salt, as desired.1 cup quinoa, 1¼ cups vegetable broth, ½ cup cilantro, 2 Tablespoons lime juice, 1 Tablespoon lime zest, salt
- Stovetop: Add the quinoa and 2 cups vegetable broth to a saucepan and bring to a boil. Cover and reduce the heat to low. Simmer for 15 minutes. Remove the saucepan from the heat and keep covered for 5 minutes. Remove the lid and stir in the cilantro, lime juice, and lime zest. Taste and add salt, as desired.
Prepare the black beans:
- Combine the black beans and their liquid with the cumin and oregano in a small saucepan over medium heat. Cook, stirring occasionally, until heated through. Taste and add salt, if desired.1 15-ounce can black beans, 1 teaspoon ground cumin, 1 teaspoon dried oregano, salt
Prepare the cherry tomato salsa:
- Combine the tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl and toss well. Season with salt, to taste.1 dry pint cherry or grape tomatoes, ½ cup diced red onion, 1 Tablespoon minced jalapeño pepper, ½ cup chopped fresh cilantro, 2 Tablespoons lime juice, salt
Assemble the burrito bowls:
- Divide the cilantro lime quinoa among 4 bowls. Add the seasoned black beans and cherry tomato salsa. Top with pickled jalapeños and avocado and enjoy.sliced pickled jalapeños, 1 avocado
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Notes
Nutrition
Nutritional information is an estimation.
Michelle says
Love that south of the border taste!
Amy Katz says
I'm glad you like it!
Melanie says
Absolutely delicious! I made this yesterday and today. A love dishes that make you feel satisfied and healthy-good after eating them ❤️.
Amy Katz says
Thank you, Melanie!