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Spiced Quinoa Burrito Bowl

No bland quinoa allowed around here! Turn up the flavor in this Spiced Quinoa Burrito Bowl

I can admit I used to think quinoa was gross. I always preferred other starchy carbs like brown rice or sweet potatoes. However, quinoa was always alluring for it's quick cooking time. Then I dumped a bunch of spices in before boiling and woah - it's actually delicious! It also saves incredibly well for the whole week in the fridge and lends itself perfectly to stir-frys or fried rice with leftover protein and veggies.


I used it in a "burrito bowl" here but you can use it for basically any dinner - just pair it with a high quality protein, non-starchy vegetables (most vegetables + leafy greens), healthy fat like avocado, olive oil, or a cashew cream and voila - dinner is served!


Ingredients

  • 2 sweet potatoes, cubed

  • 1 tbsp avocado or coconut oil

  • 2 ears corn (or 1.5 C frozen and thawed)

  • 1 avocado

  • 1, 15 oz can black beans

  • 1 pint cherry tomatoes

  • 1/2 bunch cilantro

  • 1 C cashews

  • 1/2 C almond milk + 1/2 C water (or 1 C water)

  • juice of 4 limes

  • 4 green onions, chopped (green parts only)

For the Spiced Quinoa

  • 1 C quinoa (dry)

  • 1 tsp olive oil

  • 1 3/4 C water or veg broth

  • 1/2 tsp salt

  • 1.5 tsp chili powder

  • 1/2 tsp garlic powder

  • 1/4 tsp paprika

  • 1/4 tsp ground coriander

  • 1/8 tsp cayenne

  • 1/2 tsp cumin

Note: If you have taco seasoning, sub 3 tsp for all the above spices - also, if you don't have one or two of the above spices it will still taste great!


Directions

  1. boil a small pot of water, put cashews in a bowl and cover with boiling water (put plate on top) and soak until everything else is ready (about 30 min)

  2. preheat oven to 425F

  3. cube sweet potatoes (skin on), arrange in single layer on baking sheet, drizzle with olive oil, big pinch of salt + cracked black pepper, mix to coat (I used my hands)

  4. roast for about 30 min, flipping potatoes around with a spatula every 10 min or so

  5. rinse quinoa in fine mesh strainer (removes the outer layer called saponin that can make it taste bitter and soapy), heat 1 tsp olive oil in medium saucepan, add in quinoa and stir frequently so the water evaporates and the quinoa gets toasted (about 2 min)

  6. add in spices and water, bring to boil, reduce heat and DON'T cover (trust me!!), cook for ~15 min until the water is gone, turn off heat and then cover, let sit for 5 min before fluffing with a fork

  7. while quinoa is cooking, put a big pot of water on to boil, add in big pinch of salt and shucked corn cobs if using fresh corn, cover and return to boil, cook for about 5 min then remove from the water and set aside to cool, once cool, cut the kernels off

  8. rinse and drain the beans, slice the green onions, halve the cherry tomatoes

  9. when all the other meal elements are ready, drain cashews and put in blender with cilantro, almond milk/water, juice of 4 limes, and a big pinch of salt, blend until smooth

  10. plate quinoa, corn, beans, and tomatoes, top with scallions and cilantro lime sauce

Enjoy!


Xx, Kara





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