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THIS QUINOA BURRITO BOWL ENTREE is so easy to make and so delicious. I like adzuki beans not only because they are a complete protein but also because they are smaller and easier to digest than other beans. I soak them overnight or buy them in a BPA free can. This QUINOA BURRITO BOWL dish is a weekly staple in our house because our son, Brayden, loves this quinoa burrito bowl, too.
Quinoa Burrito Bowl
INGREDIENTS[Serves 2]
- 1 cup quinoa
- 2 cups filtered water
- 2 15-ounce cans of adzukibeans, rinsed and drained (I use Eden Organic)
- 4 green onions, sliced
- 2 limes, freshly juiced
- 4 garlic cloves, minced
- 1 heaping teaspoon cumin
- 2 avocados, sliced
- Small handful of cilantro, chopped
DIRECTIONS
- Cook the quinoa by combining the water and quinoa in a pot over high heat.
- When the water comes to a boil, cover the pot and turn the heat down to the lowest setting, and cook for 15-20 minutes, or once the water is absorbed and quinoa is cooked.
- While the quinoa is cooking, pour the beans into a small saucepan and cook over low heat. Stir in the onions, lime juice, garlic, and cumin and let the flavors combine for 10 to 15 minutes.
- When the quinoa is done cooking, scoop the quinoa into individual serving bowls.
- Top with beans, avocado, and cilantro. Serve and enjoy your quinoa burrito bowl!
1 comment
Hi Dr. Daryl Gioffre, I made the recipe for Quino Burrito Bowl. In the book, it mentions it feeds two. I just wondered if it was meant to feed 4 instead? Could this be a misprint? I was afraid to eat all of it this evening. I loved the recipe by the way.