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


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

Servings: 4

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

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)

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.
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.
Option: Use salsa verde for the salsa.

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