Quinoa‑Black Bean Burrito Bowl

Cilantro‑lime quinoa piled with smoky black beans, roasted sweet corn, avocado and salsa for a filling vegan lunch.

Ingredients

• 1 cup dry quinoa
• 1 lime (juice & zest), 2 tbsp cilantro
• 1 can black beans, rinsed
• 1 cup roasted corn kernels
• 1 avocado, sliced
• 1/2 cup tomato salsa
• 2 tbsp olive oil, 1 tsp cumin, salt & pepper

Instructions

1. PREP AHEAD
2. - Rinse quinoa; zest and juice lime; chop cilantro.
3. - Rinse black beans; thaw roasted corn if frozen.
4. - Slice avocado; shake salsa jar; measure olive oil, cumin.
5. COOKING STEPS
6. 1. Combine quinoa and 2 cups water in pot; bring to boil. Cover, simmer 15 min. Rest 5 min; fluff with fork, mixing in lime zest, juice, cilantro, and pinch salt.
7. 2. Warm beans in small saucepan with cumin, olive oil, salt, pepper 3 min.
8. 3. Assembly: spoon herbed quinoa into bowls. Add warm black beans, sweet roasted corn, fanned avocado slices.
9. 4. Finish with spoonfuls of tomato salsa and drizzle of remaining olive oil. Serve immediately.
10. (Active time ≈ 15 min | Total ≈ 25 min)

Nutrition Facts