Quinoa Burrito Bowls

I must admit.  I am not a major cook.  I am not a foodie.  I can agree that many of the foodie photos on Instagram look amazing but they won’t belong to me.  I’m pretty basic in my cooking.  Don’t get me wrong.  Taste is important to me.  It just doesn’t matter if it is exotic or not.  So when I post a recipe you will know that it is easy, good, and quick.  Here is a favorite I like to have for lunch. It also reheats well too.  Enjoy!


1 Cup uncooked quinoa

2 cups water (for quinoa)

2 tablespoons fresh lime (for quinoa if wanted)

1/4 cup light sour cream ( I use more sour cream and full fat sour cream)

2 teaspoons vegetable oil (for frying)

1 small yellow onion diced

1 red bell pepper, diced

1 clove garlic minced (I use a jar of diced garlic)

1/2 cup canned black beans, rinsed and drained

1/2 cup thawed frozen corn ( I use straight from the freezer)

Shredded lettuce

Lime Wedges (optional for flavor and garnish)



1. Place Quinoa in fine mesh strainer, rinse well under cold water. Cook quiona according to directions on package. When finished stir in 1 tablespoon of lime juice (I skip this step).  Keep warm, set aside.

2. In a skillet heat oil over medium heat and add pepper and onion.  Cook until soft (5 minutes). Add garlic, black beans, and corn cook for until heated all the way. Usually 3-5 minutes depending on how frozen the corn is.

3. Divide Quinoa among plates, top with lettuce, add bean mixture from skillet, add sour cream and lime wedges (I squeeze mine in).

Serves 4

Taken from a specialty recipe magazine called Meatless Mains. I do not know who the author is.



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