Reserve Series
Loaded Quinoa Burrito Bowls
Prep Time: 20 min | Cook Time: 20 Min | Servings: 4
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Prep Time
20 min
Cook Time
20 Min
Servings
4
Cooked quinoa is tossed with a bright and fresh homemade vinaigrette, then topped with the classic fillings to create a hearty bowl with all the delicious flavors and textures of a burrito – without any of the mess.
Ingredients
- 1 cup quinoa
- 2 Tbsp. lime juice
- 2 Tbsp. cider vinegar
- 1 Tbsp. honey
- 1 Tbsp. Dijon mustard
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1 clove garlic, minced
- 1/2 tsp. each salt and pepper
- 1/3 cup olive oil
- 2-1/4 cups (9 oz.) Sargento® Mild Cheddar, divided
- 2 cups shredded lettuce
- 1 cup halved cherry tomatoes
- 1 large ripe avocado, thinly sliced
- 1 cup canned black beans, drained and rinsed
- 1/4 cup sliced green onion
- 1/4 cup fresh cilantro
Directions
- Bring 2 cups water to rolling boil in saucepan; stir in quinoa. Cover and reduce heat to medium-low; cook for 15 to 20 minutes or until quinoa is tender and water is absorbed. Remove from heat. Spread out in thin layer on baking sheet. Let cool completely.
- Meanwhile, whisk together lime juice, vinegar, honey, mustard, chili powder, cumin, garlic, salt and pepper. Slowly pour in oil, whisking constantly, until well combined.
- In a large mixing bowl, add quinoa, lettuce, tomatoes, avocado and beans. Add vinaigrette and stir thoroughly to coat evenly. Season with salt & pepper. Stir in 1 cup (4 oz.) of cheese and mix again. Reserve 1 1/4 cup (5 oz.) of cheese and set aside.
- Divide quinoa mixture among four shallow bowls. Top with reserved cheese. Sprinkle with green onion and cilantro. Tip: Prepare a double batch to enjoy for dinner and lunch the next day.
