Quinoa Burrito Bowl with Red Peppers
Quinoa Burrito Bowl with Red Peppers
- 1 cup (uncooked) quinoa
- 1 15 oz. can black beans
- 1 ear of corn, kernels removed
- 1 large bell pepper
- 1/2 red onion
- 2-3 cloves of garlic
- 1/4 teaspoon cayenne
- 1/2 teaspoon cumin
- 2 tablespoons chopped, fresh cilantro
- 2 tablespoons olive oil
- 1 lime
- salt + pepper
- 3/4 cup shredded cheese (optional)
- 2-3 tablespoons sour cream (optional)
First, get the quinoa going as it will take the longest to cook. I’ve really gotten into quinoa over the past year, and there are a few tips for cooking it that I’d like to share with you. Begin by rinsing the dry quinoa before cooking. This helps to take off that sometimes bitter-edge taste. The second thing I suggest is to cook the quinoa in vegetable stock instead of water, or a mixture of the two. This helps to add some extra flavor. Other than that, follow the package directions and within 15-16 minutes you’ll have some delicious quinoa.
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