Quinoa Black Been Burrito Bowls

By: Trisha
From: The Shiksa in the Kitchen

1 C. Quinoa
1 T. Olive Oil
1/4 C. Minced Onion
1 Clove Garlic, minced
2 Cans (15 oz each) Black Beans, rinsed and drained
1/4 C. chopped fresh Cilantro

1/4 t. Chili Powder (mild)
Pinch of Cayenne Pepper (spicy) opt.
1/4 C. fresh Lime Juice
1 C. Shredded Lettuce
Salt

Optional Toppings:
Grated cheddar or jack cheese
Sour cream or Greek yogurt
Pico de gallo or salsa
Diced seeded tomatoes
Hot sauce
Sliced Avocado
Guacamole
Corn

Rinse Quinoa (I don't do this, it makes a mess if you don't have a mesh strainer).

Pour Quinoa into a saucepan with 2 cups waters. Bring the Quinoa to a boil, then reduce the heat to a low simmer. Cover the pot and simmer for about 20 min. until it becomes tender and all the liquid has been absorbed. (Don't let it burn.)

While the Quinoa is cooking, mince Onion, Garlic, and Cilantro. Heat 1 T. of Olive Oil in a saucepan over medium heat. Saute onion until it softens and begins to turn brown. Add the Garlic and saute 1-2 minutes more.

Add the Black Beans to the Onions and Garlic along with 1/2 C. water and 2 T. Cilantro, Chili Powder, and Cayenne Pepper. Bring the beans to a boil then reduce heat to medium low. Let the beans simmer for 15 minutes or until the liquid is mostly evaporated. Stir in 2 T. Fresh Lime Juice. Season with Salt to taste.

When the Quinoa is fully cooked, remove from heat and fluff with fork. Add in 2 T. Cilantro and 2 T. Fresh Lime Juice. Season with salt to taste.

Assemble your burrito bowls. Divide the quinoa into bowls, put shredded lettuce in, then top with black beans and toppings of your choice. (serve warm)

The recipe says the serving size is for 4. I usually double it. Surprisingly my kids really enjoy this. It take a bit more time to make, but worth it, and I'm getting faster at it. I add more cilantro and lime juice, because I like the taste of it. Makes really good leftovers- if there is any.