The Cilantro Quinoa Burrito/Taco Bowl tastes like chipotle and is a filling vegan and gluten-free dish that is full of flavor and good for you. It's great for a hearty lunch or a quick dinner during the week. Add your favorite toppings to make it your own!
Ingredients: 1 cup quinoa, rinsed and drained. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels frozen or canned. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. 1 avocado, sliced. 1/4 cup chopped green onions. 1/4 cup diced red bell pepper. 1/4 cup sliced black olives. 1/4 cup dairy-free cheese optional. 1/4 cup dairy-free sour cream optional. 1/4 cup chipotle sauce adjust to taste. Salt and pepper to taste. Lime wedges for garnish.
Instructions: Put the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the liquid is full. The toppings should be ready while the quinoa is cooking. Put black beans, corn, diced tomatoes, red onion, cilantro, red bell pepper, green onions, and black olives in separate bowls. Mix them all together. To make the quinoa fluffy, use a fork to mix it in and add salt and pepper to taste. Start by making a base of quinoa for your burrito or taco bowl. Add the ready-made black bean and vegetable mixture on top. Cover the top with sliced avocado, dairy-free cheese if using, and a little hot sauce. Add lime wedges as a garnish and serve right away. You can also add dairy-free sour cream if you want it to be creamier.
Prep Time: 15 minutes
Cook Time: 20 minutes
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