Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans

Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans
While I was enjoying the summer vegetable bibimbap for breakfasts last week I could not help but think about how similar bibimbap is to burrito bowls . They are bowl rice bowls filled with meats and/or vegetables and a spicy sauce, in one case a gachujang sauce and in the other case a salsa. With that thought I had to try burrito bowls with the same late summer produce including zucchini, corn, black beans and avocado along with a fresh pico de gallo made with some fresh field ripened tomatoes for breakfasts this week! Instead of going with rice this time I went for something a little healthier, quinoa, well I actually went with a blend of quinoa and sprouted brown and wild rice. These late summer vegetable burrito bowls certainly make for some tasty, filling and healthy meals!

Of course it tastes better once it is all mixed up!

Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans

Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans

Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Summer fresh vegetable quinoa burrito bowls that are just packed with fresh vegetables and flavour.

  • 1 cup quinoa, rinsed
  • 1 3/4 cups water or broth
  • 1 cup zucchini, shredded
  • 1 cup corn (optionally grilled)
  • 1 cup black beans
  • 1 large avocado, diced
  • 1 cup pico de gallo and or salsa
  • 1/4 cup green onions
  • 1/4 cup cilantro, chopped
  • 1/4 cup queso fresco (or feta), crumbled (optional)
  1. Bring the quinoa and water to a boil, reduce the heat and simmer covered until the quinoa is tender and all of the water has been absorbed.
  2. Assemble burrito bowls and enjoy.

Tip: Use 3 cups of already cooked quinoa to bring the time down to 10 minutes!
Option: Replace the quinoa with rice, brown rice, wild rice, farro, spelt, etc.


coconutandberries said...

This looks fabulous. Exactly the kind of food I like to eat- veggie-heavy but substantial and packed with flavour :)

Olena@iFOODreal said...

Kevin, this looks heavenly! Full of complete protein and fiber. Love it!

Pam said...

This looks fabulous Kevin!! I would love to take something like this to school for my lunch!

Anonymous said...

Add fresh chopped cilantro and queso fresco instead of feta! Great with a splash of lime on top of everything.

Tieghan said...

Mmm!! So fresh and colorful!! I love the flavors and how easy this is! YUM!

Terrah said...

This will make a great light dinner!

Anonymous said...

Kevin, this looks fantastic! Very summery and healthy, can't wait to try it.

Anonymous said...

I have never made quinoa I don't know why. I sure do have to try and make this recipe soon. Thanks

Joanne said...

These burrito bowls are beautiful! So much great summer flavor in every bite.

Cookin' Canuck said...

Rice bowls have become a staple in our house, but I haven't done one with quinoa yet. Great idea, Kevin!

Anonymous said...

I love how you have taken foods I have to eat and changed them into ones I want to eat, not only with this recipe but all the ones I have printed and am planning to cook. This is probably the only cooking website I am getting where I do not have to substitute healthier things for unhealthy.

I was born and raised in Hawaii and exposed to many kinds of foods, especially Japanese (which is more about presentation than taste). Unfortunately a lot of "Hawaiian" cooking is not healthy so I have had to sort of go back to my Japanese roots, but like you, I do not like boring meals. Neither does my husband, who is mildly diabetic.

Thanks for getting bored with your food, because I no longer have to be bored with mine.

Anonymous said...

Hi Kevin,

I just want to let you know that I just love your recipe.
Is it really you cooking like this.....

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