Quinoa "Burrito Bowl"

Things have been busy, busy, busy lately.

I started a new job, have had an event in or out of town every weekend for weeks on end, have been planning our anniversary getaway {which is happening next week... I have no idea how it got here so fast}, and have been working on a handful of other projects {With deadlines. Not the "clean the closet" kind}. Not to mention, you know, life and stuff.

What happens when you're constantly on the move?

You get hungry. {Well, I do, at least.}

And what happens when you're hungry but you don't have much time to dedicate to cooking?

You make baaaad decisions. Drive-thru decisions. Ice cream for dinner decisions.

{For the record, I am a strong supporter of ICFD [Ice Cream For Dinner] nights once every so often. And no, "every so often" shouldn't be happening every week.}

Anyway, it's good to have quick and easy meal ideas in your back pocket for days when you barely have enough time to breathe, let alone cook a decent meal.

In my world, quick and easy often equals Quinoa.

Why?

  - It's fast-cooking.
  - It's hard to mess up, even when you can barely think straight.
  - It's a blank canvas for flavor.
  - It's chock-full of nutrition.
  - It fills up my bottomless-pit-of-a-husband.
  - It makes for good leftovers, hot or cold.

Thinking back, I have no idea what I used to do before I discovered quinoa. I'm guessing I probably ate things that I shouldn't have.

Yesterday was one of those days I mentioned above. I left work at 5:30, ran home and photographed a recipe before the light started to fade, and stood in front of the pantry wondering what the heck I'd make for dinner so hubs and I could eat together {though I was tempted to eat an avocado right out of its skin}.

Within half an hour, I had this:

As we talked over dinner, Steve mentioned that it tasted a lot like a burrito bowl. And I have to say, I agree.

We love burrito bowls from Chipotle, and they're actually a pretty healthy option on the run. If you choose brown rice. And you avoid the cheese. And you skip the sour cream. But really... how often do you do that when you're standing in front of that assembly line?

This "Burrito Bowl" Quinoa is dairy free, gluten free, and nutrition-full. {That's not a word, but you know what I mean.} And just like your favorite meal on the run, it's totally customizable! You can even set up an assembly line for your family and they can mix their own creations if they'd like to get in on the cooking action.

It's time you turn your ICFD nights into QFD {Quinoa For Dinner} nights. And this recipe is a good start.

Quinoa "Burrito Bowl"

1 cup quinoa, rinsed
1 ¼ cups water

¼ cup extra virgin olive oil
Juice of 1 lime {or half of a very juicy lime}
½ teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon cumin powder
½ teaspoon onion powder
¼ teaspoon garlic powder

2 medium tomatoes, diced {I use roma or plum when I can}
1 can black beans, rinsed and drained
2-3 tablespoons fresh cilantro, chopped
1 avocado, diced

1. Cook Quinoa: In a medium pot over medium-high heat, bring rinsed quinoa and water to a boil. Lower heat and let simmer, covered, until most of the water is evaporated. Stir and cover, cooking on low heat until the quinoa is cooked {you'll be able to see the little strands that have separated from the seed}, about 8-10 minutes. Fluff with a fork. Set aside.

2. In a small bowl, whisk together olive oil,  lime juice, salt, oregano, cumin, onion powder, and garlic powder until well combined.

3. In a large bowl, toss together tomatoes, black beans, and cilantro with cooked quinoa. Carefully fold in avocado.

4. Pour oil mixture over the quinoa and gently mix to coat.

5. Serve hot, room temperature, or cold!

{Note: This would also be delicious with an added protein like grilled chicken, shrimp, etc.}