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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