I’m not going to lie, I didn’t think I would like these this much. However, they were the best burrito bowls I’ve ever had. My husband said they were much better than the restaurant we frequent to get these. And they were so fresh, and didn’t cost much to make.
Prepare quinoa by boiling 2 C. water. Once the water is boiling, add 1.5 C. quinoa, juice from one small lime, 1/2 tsp. kosher salt, and 1/2 bunch chopped cilantro, stems removed. Cover and boil for about 12-15 minutes. Turn heat off and fluff with a fork, set aside.
While the quinoa is cooking, dice up other vegetables you want to use in the burrito bowls. These burrito bowls had sliced olives, pinto beans, an avocado, sweet onions, roma tomatoes, and roasted corn salsa.
Then let each person assemble their bowl with whatever they want in it. Cheese and sour cream could also be added, but that would un-veganize the dish 🙂
1.5 C. quinoa $1.16
2 C. water
juice from 1 lime
1/2 tsp. kosher salt
1/2 bunch cilantro, chopped
pinto beans, dry, prepared $.75
Roasted corn salsa
1 roma tomato, diced $.30
1/2 sweet onion, diced $.40
Avocado, diced $.89
Black olives, sliced $.69