Cilantro Lime Quinoa Black Bean Burrito Bowls

We had this for dinner last night and it was unbelievably good - and SO filling.

I topped the quinoa, lettuce and black beans with diced cherry tomatoes, sharp cheddar, avocado and a dollop of plain greek yogurt. My mouth is watering just thinking about having the leftovers for lunch.

Quinoa

1 c. quinoa

2 Tbsp. cilantro (chopped)

2 Tbsp. lime juice

Black Beans

1 Tbsp. olive oil 

1/4 cup onion (chopped)

1 clove of garlic (finely chopped)

2 15 ounce cans black beans (rinse and drain)

1/4 cup cilantro (chopped)

1/4 tsp. chili powder

2 Tbsp. cilantro

2 Tbsp. lime juice

Other

shredded lettuce

greek yogurt

salsa, pico de gallo

tomatoes (diced)

avocado

cheese

Directions

Cook quinoa according to directions 

(1 cup quinoa, 2 cups water or chicken broth, bring to a boil then reduce heat, cover and simmer)

In another pan, saute onions in 1 Tbsp. olive oil until they soften and turn golden brown.

Add garlic and saute a little while longer. Add black beans to the onion mixture along with 1/2 cup of water, 2 Tbsp. cilantro, and chili powder.  Bring the beans to a boil and then reduce the heat and let simmer until most of the liquid is gone (about 15 minutes). Stir in 2 Tbsp. lime juice, add salt to taste.

To make your burrito bowl, put down quinoa, then lettuce, then black beans and top with your choice of extras (greek yogurt, cheese, avocado, tomatoes, pico de gallo, etc.)

Serve warm and enjoy!