Quinoa Burrito Bowl

Hi Guys! This week I wanted to share with you my Quinoa Burrito Bowl! I’ve shared this on my insta stories multiple times, and each time I do, someone reaches out to ask for the recipe. So, FINALLY, here is the long-awaited recipe for my Quinoa Burrito Bowl! 

I love cooking this recipe for dinner because it doesn’t take very long, it’s extremely inexpensive, and the quinoa absorbs so much flavor. You cook the quinoa in vegetable stock, and then drizzle it with taco seasoning. Between the quinoa, black beans, and corn, this bowl is insanely filling and SO satisfying. AND — Best of All — unlike many other healthy dinners I’ve tried, I don’t feel the desire to late-night snack afterwards. 

Meatless Recipe

For those of you follow my blog, it is no secret that I am not a vegetarian (LOL my large quatity of chicken recipes are a testament to this). However, occasionally, I do like to switch it up with a meatless recipe here and there. Truthfully, this is not for any other reason than it takes less time to prep! Chicken can also be expensive, especially when you buy organic, so going meatless can also save a few bucks on groceries (#win).

With that said, for those of you who prefer meat, you could easily add ground turkey or shredded rotisserie chicken to the quinoa. Because I don’t find this dish lacking, I’ve personally decided to keep it meatless.

Prep / Storage of the Quinoa Burrito Bowl

I wanted to give you guys a few meal prep tips for my Quinoa Burrito Bowl!

I pack the “quinoa mixture” (taco-seasoned quinoa, tomatoes, black beans, and corn) into individual Tupperware containers. To prevent the lettuce from getting soggy, I keep it in separate Ziplock bags, portioned for each day. Lastly, I always cut and add the avocado fresh (i.e. right before I serve) in order to minimize browning. 

PRO-TIP 1: Store the leftover avocado WITH THE PIT (aka don’t throw the pit away). This prevents the exposed avocado from turning brown. 

PRO-TIP 2: You can always buy pre-chopped lettuce if you are short on time. The reason I cut a head of lettuce myself is because it tends to last longer in the fridge – and I want my Friday lunches to taste JUST AS FRESH as my Monday lunches!

When time to serve, you can either microwave or reheat the quinoa over the stove. After it is heated, pour the quinoa over lettuce and then top with avocado. 

PRO-TIP #3: When reheating over the stove, I’ll add about 1/3 cup left over vegetable stock to restore the creamy texture to the quinoa mixture. 

Home-made taco seasoning

For this recipe, I actually make my own home-made taco seasoning!

For this recipe, I actually make home-made taco seasoning! I typically like to use taco seasoning packets for turkey tacos and my pepper tacos, simply because I grew up on that specific flavor and I prefer it for that recipe, but I make it myself. 

I usually have the ingredients for the Quinoa Burrito Bowl in the pantry, so I like that I can whip up taco seasoning whenever I’m in the mood for this bowl. You can make this taco seasoning using only spices that should already be in your pantry! 

I hope you guys enjoy this recipe! I can’t wait to hear your thoughts! As always, feel free to dm me on instagram OR comment below to let me know how you liked it 🙂

Print Recipe

Quinoa Burrito Bowl

20 minutes, 13 ingredients, 6 servings – This Quinoa Burrito Bowl is 373 calories per serving and is full of fiber to keep you full all afternoon. This dish is also meatless, so if you make it on Sunday, it will last till Friday’s lunch time!

Prep Time20 minutes mins

Course: Dinner, lunch

Cuisine: Mexican

Keyword: affordable recipes, High fiber, meals under 500 calories, Meatless Recipes, Mexican

Servings: 6

Calories: 373kcal

Equipment

• Saucepan (medium to large)

Ingredients

• 10 oz iceberg lettuce
• 3 vine ripe tomatoes
• 1.5 cup quinoa
• 1 cup vegetable stock
• 1.5 cup corn
• 1.5 cup black beans
• 2 medium avocado roughly 1/3 per serving

Taco Seasoning Mix

• 1 tbsp chili powder
• 3 tsp garlic powder
• 3 tsp red pepper flakes
• 3 tsp oregano
• 3 tsp salt
• 3 tsp pepper

Instructions

• In a medium sauce pan, combine quinoa and vegetable stock. Bring to a boil, then cover. Simmer the quinoa for approximately 15 minutes.
• While the quinoa is cooking, wash and chop the tomato and lettuce. Drain both the corn and black beans. Halve avocado and slice length wise. Set ingredients aside.
• Remove the quinoa from the heat, add taco seasoning, and stir till quinoa is thoroughly coated. Add corn, black beans, and tomato to seasoned quinoa to form “quinoa mixture”.
• In a salad bowl, top lettuce with quinoa mixture, avocado, and tobasco (to taste).
• Enjoy!

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