Quinoa Burrito Bowls with Black Beans
These easy quinoa burrito bowls feature cilantro lime quinoa, seasoned black beans, fresh cherry tomato salsa, avocado, and pickled jalapeños. They're ready in 30 minutes and perfect for meal prep.
Servings: 4
Calories: 312kcal
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
Notes
The quinoa, black beans, and salsa can be prepared in advance and refrigerated separately in airtight containers. Reheat the quinoa and beans, if desired, then assemble the bowls and add the avocado just before serving.
Leftover components can be refrigerated for up to 4 days.
Nutrition
Calories: 312kcal | Carbohydrates: 50g | Protein: 13g | Fat: 7g | Monounsaturated Fat: 3g | Sodium: 712mg | Potassium: 784mg | Fiber: 11g | Vitamin A: 515IU | Vitamin C: 18.8mg | Calcium: 72mg | Iron: 4.7mg
