Quinoa Burrito Bowls are easy to assemble and delicious to eat. Cilantro lime quinoa, seasoned black beans, cherry tomato pico de gallo, pickled jalapenos, and diced avocado come together in a meal that's vegan, gluten-free, and oil-free.
In a small sauce pan, combine the black beans and their liquid with the cumin and oregano over medium heat. Stir occasionally until the beans are hot. Taste and add salt, if desired.
Combine the ingredients for the cherry tomato pico de gallo in a bowl and toss well.
To assemble the burrito bowls, divide the Cilantro Lime Quinoa among four bowls. Add a quarter of the black beans to each. Top with cherry tomato pico de gallo, sliced picked jalapenos, and avocado. Enjoy!
All of the elements of these bowls can be made ahead of time and assembled when ready to eat. You can either reheat the quinoa and beans, or enjoy them at room temperature. I like to make the components over the weekend so I can enjoy Quinoa Burrito Bowls for lunch during the week.