Quinoa Burrito Bowl Recipe - Food Fanatic
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Quinoa Burrito Bowl Recipe

    4 Servings


  • 1 1/2 cups Black Beans, canned or cooked
  • 1 1/2 teaspoons Cumin
  • 1/4 teaspoon Allspice
  • 2 teaspoons Garlic, minced
  • 3/4 cup Quinoa, red
  • 1/2 teaspoon Salt
  • 2 tablespoons Fresh Cilantro, chopped
  • 1/2 tablespoon Canola Oil
  • 1 Zucchini Squash, chopped
  • 1/2 cup Frozen Corn, frozen
  • 1 cup Bell Peppers, yellow or red, diced
  • 1/2 teaspoon Red Chili Powder
  • 1 cup Baby Spinach, chopped
  • 1 1/2 cups Chopped Tomatoes
  • 1/2 cup Scallion, sliced
  • 1/2 teaspoon Red Chili Powder
  • 1 tablespoon Fresh Lime Juice
  • 1 clove Garlic, minced
  • 2 tablespoons Fresh Cilantro, chopped
  • Colby Jack Cheese, optional
  • Avocado, optional


  1. Rinse the beans (if canned) and mix in 1/2 teaspoon of cumin, all spice, and 1 teaspoon minced garlic. Salt to taste and set aside.
  2. Thoroughly rinse the quinoa in a fine mesh sieve to remove the bitterness. Combine the quinoa, 1 1/2 cup water, salt, and remaining cumin to a pot and bring to a boil.
  3. Set the pot to the lowest heat, cover and cook for 15 minutes. Let it stand covered for 5 minutes, fluff with a fork, mix in the cilantro and set aside.
  4. Heat the oil over medium to low heat in a large skillet. Add the remaining garlic and cook for 30 seconds, being careful not to let it burn.
  5. Add the bell peppers, zucchini and corn and sauté for 4-5 minutes. Mix in the chili powder, salt to taste.
  6. Cook for another minute and set aside.
  7. Combine all the ingredients for the salsa in a large bowl and set aside.
  8. To assemble the burrito bowl, layer the quinoa, beans, vegetables, spinach and salsa in a large bowl or deep dish.
  9. Top with cheese and/or diced avocado if desired.
Quinoa burrito bowl photo