Name: Mexican Burrito Bowls
Yield: 4
Ingredients: 1 cup dry quinoa, rinsed; 2 1/2 cups no-salt-added or low sodium vegetable broth, divided; 4 tablespoons chopped cilantro, divided; 4 tablespoons fresh lime juice, divided; 1/2 large onion, chopped; 2 cloves garlic, minced; 1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium black beans, drained; 1/4 teaspoon chili powder; 1/4 teaspoon cumin; pinch cayenne pepper; 1 cup shredded lettuce; thawed frozen corn; sliced avocado; no-salt-added salsa; Dr. Fuhrman's Mexican Mole Sauce; diced tomatoes; sliced jalapeno peppers; hot sauce or Sriracha sauce

Serves

Ingredients

1 cup dry quinoa, rinsed

2 1/2 cups no-salt-added or low sodium vegetable broth, divided

4 tablespoons chopped cilantro, divided

4 tablespoons fresh lime juice, divided

1/2 large onion, chopped

2 cloves garlic, minced

1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium black beans, drained

1/4 teaspoon chili powder

1/4 teaspoon cumin

pinch cayenne pepper

1 cup shredded lettuce

Optional Topping Ingredients

thawed frozen corn

sliced avocado

no-salt-added salsa

Dr. Fuhrman's Mexican Mole Sauce

diced tomatoes

sliced jalapeno peppers

hot sauce or Sriracha sauce

Instructions

Place quinoa and 2 cups of the vegetable broth in a saucepan, bring to a boil, reduce heat, and simmer for 20 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and fluff with a fork. Stir in 2 tablespoons of the chopped cilantro and 2 tablespoons of the lime juice.

While quinoa is cooking, heat 2-3 tablespoons water in a saute pan and water saute onions until softened and tender. Add minced garlic and saute another minute. Add the black beans, remaining 1/2 cup vegetable broth, chili powder, cumin, cayenne pepper and remaining 2 tablespoons of cilantro. Bring to a boil, then reduce and simmer for 15 minutes or until liquid is almost evaporated. Stir in remaining 2 tablespoons of the lime juice.

Divide quinoa between 4 bowls. Top each bowl with shredded lettuce, black bean mixture and your choice of topping ingredients.

Nutrition Facts

Calories 351, Protein 14 g, Carbohydrates 57 g, Sugars 3 g, Total Fat 8.5 g, Saturated Fat 1.2 g, Cholesterol 0 mg, Sodium 52 mg, Fiber 12.5 g, Beta-Carotene 633 ug, Vitamin C 17 mg, Calcium 77 mg, Iron 4.4 mg, Folate 224 ug, Magnesium 153 mg, Potassium 878 mg, Zinc 2.6 mg, Selenium 5.5 ug

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Mexican Burrito Bowls