You know when your refrigerator is looking bare and its time to go grocery shopping again. Well thats where this recipe came from. I just had returned from Costa Rica, the land of rice and beans, and was craving something along those lines with some avocado of course. Any excuse I have to add some avocado or guacamole I'll take it. These items were about the only things I had left in my kitchen and they fulfilled my cravings. I've been having this quinoa black bean burrito bowl for lunch almost every day now after the gym, because its filled with protein and super quick to make.
Yields: 1 Generous Serving
- 1/3 cup quinoa (rinsed)
- 1/4 cup of black beans
- 2-3 Tablespoons chopped red pepper
- 1 cup vegetable broth
- Vegan shredded cheese ( I prefer Daiya cheddar)
- 2 cloves garlic, minced
- 1/2 ripe avocado
- 3 small cherry tomatoes
- 1/2 teaspoon jalepeno (optional)
- 1 Tablespoon of green or red onion
- 1/2 lime juice
- salt & pepper to taste
Boil vegetable broth and add in quinoa, black beans, and red pepper, then reduce to a simmer with the lid on top of the saucepan. Cook for about 15-2o minutes, and watch carefully because the quinoa might begin to stick to bottom of pan. If so, add some water.
Meanwhile, combine all the guacamole ingredients in a bowl.
Serve with vegan cheese and guacamole on top.