This quinoa burrito bowl delivers everything you want from a burrito without the tortilla. Black beans, avocado, salsa, and a creamy sauce. Quinoa cooks in green salsa and broth, which gives it a savory Sonoran flavor from the start. A chipotle lime vinaigrette with a spoonful of Greek yogurt for creaminess ties everything together. Arrange it all beautifully in a bowl, then smoosh and swirl the whole thing into a glorious mess before eating. That’s the correct technique.
It comes together in about 20 minutes, works equally well as a quick lunch or a light dinner, and holds up well as meal prep for the week ahead.
What Makes It Special
This burrito bowls uses quinoa cooked directly in green salsa and broth, which means the grain itself carries flavor rather than just filling space. The chipotle lime vinaigrette is the other thing that sets this apart. The chipotle in adobo adds smokiness, lime adds brightness, and the grainy mustard emulsifies everything into a dressing that coats the whole bowl. The Greek yogurt adds creaminess without the heaviness of sour cream.
Ingredients
- ½ cup dry quinoa
- ¼ cup green salsa
- ¾ cup vegetable or chicken broth
- 1 tablespoon fresh or dried chopped cilantro
- ½ cup drained and rinsed black beans
- ½ of an avocado sliced
- 2 tablespoons chunky pico de gallo salsa
- 2 tablespoons nonfat Greek yogurt
*For chipotle lime vinaigrette*
- 1 tablespoon olive oil
- Juice of one lime
- 1 teaspoon minced chipotle in adobo sauce
- ¼ teaspoon grainy mustard
- Salt and pepper to taste
Instructions
- Bring broth and salsa to a boil in a medium pot. Add quinoa, reduce heat to medium-low and simmer for 12 minutes or according to package directions.
- Remove from heat, stir in cilantro, cover and steam for 5 minutes.
- Whisk together the vinaigrette ingredients in a small bowl. Spoon the quinoa into the bottom of your serving bowl. Arrange the beans, avocado slices, chunky salsa and nonfat yogurt on top. Pour vinaigrette over everything and enjoy!
