QUINOA AND ROASTED VEGETABLE BURRITO BOWLS
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Recipe Modified from: cookiemonstercooking
Ingredients
  • For the quinoa:
  • 1 cup uncooked tri-colored quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • ¼ cup fresh cilantro leaves, chopped
  • zest of 1 lime
  • juice of 1 lime
  • For the vegetables:
  • 1 red onion, chopped
  • 1 zucchini, chopped
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • pinch of cayenne pepper, or to taste
  • 1 (15 ounce) can black beans, drained and rinsed
  • Serving ideas:
  • shredded pepper jack cheese (or any other kind!)
  • diced avocado
  • sliced green onions
  • plain greek yogurt
  • tortilla chips
Instructions
  1. Preheat the oven to 375ºF.
  2. To make the quinoa - add the quinoa and vegetable broth to a medium saucepan. Bring the mixture to a boil, give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the water is absorbed. Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork. Add in the cilantro, lime zest and lime juice. Mix to combine. Taste and season with salt.
  3. Meanwhile, to make the veggies - add the red onion, zucchini and tomatoes to a large rimmed baking sheet. Drizzle with the olive oil, honey, cumin, paprika, salt and pepper. Mix to combine and spread in an even layer. Bake for about 15 to 20 minutes, stirring once halfway through, until tender. Remove from the oven and mix in the black beans. Taste and season with additional salt and cayenne if needed.
  4. To serve - spoon some of the quinoa into a bowl. Top with some of the vegetable mixture and then any desired toppings, like cheese, avocado, green onions and greek yogurt. Serve with tortilla chips!
Recipe by Make Mine Gluten Free at https://www.makemineglutenfree.com/quinoa-and-roasted-vegetable-burrito-bowls/