As I’ve said before in the Mexican Frittata recipe, we have a bit of a Mexican food obsession! A few years ago, in my attempt to find something easy, healthy and delicious I used the idea of a naked burrito bowl and made a few tweaks. We refer to this as Mexi bowl and it’s become a staple in our weekly recipe rotation.
The base of this is Quinoa, veggies and beans. With the base covered, the tweaks come with seasoning, types of veggies and beans, and toppings. Quinoa is often described as a super food as it is packed full of nutrients and is also gluten free. Quinoa is high in fibre, low GI and high in protein which makes it a great food for weight loss and great substitute for grains. Before cooking, rinse the quinoa which assists to remove the bitter coating. The perfect ratio is 2:1, 2 cups water to 1 cup Quinoa. Quinoa absorbs water and expands similar to rice, so 1 cup of quinoa will be plenty for a few meals throughout the week. I cook mine in my amazing rice cooker on the quick cook setting. If you don’t have a rice cooker, add quinoa and water to a pot over medium-high heat. Once the water starts to boil, reduce heat and cover. The quinoa takes about 15 minutes to cook away the water, but keep your eye on it to ensure it doesn’t burn. Stir to fluff up and it’s ready to serve or store in the fridge for the week.
Mexi Bowl aka Burrito Bowl
Servings 4, prep 5 minutes, cook time 15 minutes
1 C Cooked Quinoa
1 Capsicum (or bell pepper)
1 Small Head of Broccoli
Black Beans, low sodium
Shredded Cheese, optional
Sliced Jalapenos, optional
Coconut oil, for cooking
Heat 1-2 Tbs coconut oil in a skillet on low heat. Chop broccoli and put in pan. While broccoli starts cooking, chop capsicum and zucchini, then add to the broccoli. Stir occasionally. Sprinkle Mexican seasoning during the last few minutes of cooking. Our seasoning is a mix of paprika, cumin, chili, pepper, oregano and garlic. The veggies take about 10-15 minutes.
If quinoa is already prepared, heat in microwave or prepare quinoa as described above.
Pour beans and corn in a colander to drain and rinse. Slice avocado to prepare for serving.
To serve, layer into bowls ¼ cup quinoa, 2 Tbs black beans, 2 Tbs corn, ¼ of the veggie mix, a sprinkle of shredded cheese, 1 Tbs of salsa and ¼ avocado. If you want additional heat, add a few sliced jalapenos.
Serve dinner for two and pack the leftovers in plastic containers for lunch!
We found a new to us avocado spread, Fressure, that is just ripe avocados and a little salt. When the avocados are not ripe at the grocery store, like tonight, we grab a pack of this avocado spread. I used 1 Tbs to substitute for the ¼ avocado. It’s a great option to have!