Monday, January 28, 2013

Quinoa Black Bean Burrito Bowl

This recipe is a Mexican style theme of meat with beans on top of quinoa.  I have come to learn that a taco in Mexico is acutally seared beef with diced raw onion and cilantro--the best tacos I have EVER had!  This Quinoa Black Bean Burrito Bowl recipe from The Shiksha reminded me of those tacos, but it has the addition of beans and quinoa (maybe some sour cream and cheese on my part).  Cilantro and lime juice HAS to be one of the greatest flavor combinations!  So clean and fresh!

{Topped with cilantro!}

I rarely get a craving for Mexican food, and when it I do, it's usually a quesadilla.  However, the next time I am craving tacos, I will be making this recipe!

{Sauting beef, cilantro and chili flakes}

{Adding beans and lime juice}

{Simmering down}

{Quinoa first in the bowl}

{Then the bean/beef mixture}

Quinoa Black Bean Burrito Bowl

Serves 2


1 cup quinoa
2 cups chicken broth
1 tablespoon olive oil
1/2 medium onion, diced
4 cloves garlic, minced
1 pound beef, cut into strips
2-15 oz cans black beans, drained and rinsed
1/2 cup beef broth
1/4 cup fresh cilantro, chopped
1/4 teaspoon chili powder
1/4 teaspoon chili flakes
1/4 cup lime juice
Choice of toppings
  1. In a pot, boil chicken broth; add quinoa and simmer for 20 minutes checking to make sure it doesn't dry out or burn.
  2. In a skillet heat oil; add onions, garlic and beef and cook through.
  3. Add remaining ingredients and simmer for about 20 minutes or until liquid has thickened.
  4. Fluff quinoa with a fork; place in the bottom of two bowls.
  5. Top with beef mixture and choice of toppings including lettuce, cheese, sour cream, etc
 What is your favorite Mexican food?

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