Southwestern Quinoa – Vegetarian and Gluten-free

I love, love Mexican food. Beans? Good. Peppers? Yum. Avocados? Pile ’em on! Rice? …Eh… can kinda take it or leave it. Today I decided to leave it behind by substituting quinoa for the rice in the typical burrito bowl. Deliciosa! 

Image

Southwestern Quinoa
Makes 4 servings 

1 cup pre-rinsed quinoa
2 cups vegetable broth
2 red peppers, washed and chopped into bite-size pieces
2 small onions, washed and chopped into bite-size pieces
2 ripe avocados, sliced into bite-size pieces
1 can of black beans, mostly drained (leave a small amount of liquid for flavor)
1 tbsp. olive oil  
Optional: salsa, shredded cheese, sour cream, cayenne, chili powder.

 

  1. Combine quinoa and vegetable broth in saucepan. Bring to a boil, then turn the heat down to low and simmer for about 15 minutes, or until the liquid is absorbed.
  2. While quinoa cooks, heat the olive oil for 1-2 minutes in large frying pan. 
  3. Add peppers and onions to frying pan. Stir consistently, and cook until the vegetables reach your desired consistency and begin to brown.  
    Image 
  4. Add beans to quinoa and mix; cook for 1-2 minutes until heated through. (If you like a bit of heat to your food, add some cayenne or chili powder at this point.)
  5. Combine vegetables, quinoa & beans and avocado pieces.
  6. Top with desired garnishes – I definitely recommend the cheese! 
Advertisements

2 responses

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s