by Morsels of Life | CJ Huang
Skip the tortilla and mix your burrito fillings into a protein-rich quinoa. Top with some grated Cotija cheese for even more yumminess!

 
Prep time:
Cook time:
Total time:
Servings: 7
Cuisine: Texan, Mexican, Fusion
Category: sides, snacks, dips, meals

 

Materials:

Mass Weight Volume Number Material Notes
184 grams 6.5 ounces 1 cup quinoa
546 grams 19.25 ounces 2 cups stock or broth
280 grams 9.875 ounces 1 onion, diced
199 grams 7 ounces 1 bell pepper, diced I used half orange and half yellow.
180 grams 6.25 ounces 2 tomatoes, diced
439 grams 15.5 ounces 2 cups 1 can black beans, cooked and drained
432 grams 15.25 ounces 2 cups 1 can corn kernels, drained
189 grams 6.75 ounces 1 avocado, diced Learn how to cut an avocado here.
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 tablespoons 1 lime, juiced
4 tablespoons cilantro Not shown

Methods:

  1. Gather all materials.
  2. Combine stock/broth and quinoa, cooking following package instructions.
  3. Cook onions in a bit of oil until slightly translucent. Add in peppers, lime, garlic, and cumin.
  4. Add in cilantro.
  5. Continue cooking and mix in black beans and corn (and quinoa). I added the quinoa here, but I'd recommend adding it at the end.
  6. Add tomatoes. (And quinoa if you didn't add it in Step 5.)

Made this recipe? Tag @morselsoflife on Instagram and hashtag it #morselsoflife

Calories (Cal): 300 ・ Sodium (mg): 820 ・ Fat (g): 7 ・ Protein (g): 19 ・ Carbs (g): 44 ・ Fiber (g): 10
Nutritional values are estimates only. See our full nutrition disclosure here.
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