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Super Quinoa Burrito Bowl

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Move over Chipotle, I’ve got a fiber and protein packed quinoa burrito bowl to serve. Just looking at this I can taste all that taco-y goodness! Can you?

This vibrant meal comes together using just a few staple pantry items, favorite spices, and fresh vegetables. Completely full of flavor and guilt free! The kind of dish you might just use expletives to describe how tasty it is before burying your face in the bowl. 😉


Another good thing, it’s open to inspiration…don’t have celery? Use zucchini, jicama, kale, spinach and the list goes on.

Super Quinoa Burrito Bowl

  • Prep Time:
  • Cook Time:
  • Yield: 4 servings

Enjoy this hearty dish that is full of flavor, boasting additions of warmed chili and cumin spices. This burrito bowl packs a medium punch on the spicy scale - so if you prefer mild - omit the cayenne and cut the chili powder down to 1/2 tablespoon (adding more if you can tolerate).

Nutritional Information per serving:

Calories: 392 - Fat: 9g - Fiber: 17g - Protein: 17g - Sugars: 5g - Vitamin A: 19% - Vitamin C: 88% - Calcium: 11% - Iron: 29% - Vitamin B1: 34% - Vitamin B2: 20% - Vitamin B6: 30% - Folate: 74% - Vitmanin E: 15% - Magnesium: 47% - Manganese: 77% - Potassium: 32% - Zinc: 20%


  • 2 cups water
  • 1 cup Bob's Red Mill organic quinoa
  • 1 teaspoon olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin powder
  • 1 teaspoon coriander
  • 1/4 teaspoon cayenne powder
  • 1/4 teaspoon sea salt
  • 1 - 15 oz can of black beans, drained and rinsed
  • 1 - 15 oz can of diced tomatoes
  • 3 stalks celery, chopped
  • 1 red pepper, chopped
  • 4-5 green onions, chopped
  • 1 avocado, cubed
  • juice of 1/2 lime (or lemon)
  • black pepper and nutritional yeast to taste


  1. Bring water to a boil in a large saucepan. Add quinoa (if you're using a brand other than Bob's rinse the quinoa first to remove bitter saponins) and bring back to a boil, then reduce heat to a simmer and cook covered for 20 minutes or until water is gone. Then remove from heat and leave covered for 15 minutes. Fluff with a fork.
  2. Place quinoa back on the stove and put on medium to low heat. Make room in the saucepan by scooching the quinoa to one side. Drizzle the no-quinoa zone with olive oil, add in the garlic, chili powder, cumin powder, coriander, cayenne and sea salt. Saute, stirring frequently for 1-2 minutes. Then incorporate the quinoa, stirring to mix everything evenly.
  3. Stir in remaining ingredients of black beans, diced tomatoes, celery, red pepper, green onions, avocado, and lime juice and lightly heat - we just want to warm the veggies not cook them.
  4. Remove from heat, adding black pepper and nutritional yeast to taste.

Have a happy dinner! I know you will. xoxo

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