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Quinoa Burrito Bowls

Recipe from The 5 Day Juicing Diet by Megan Roosevelt, RDN
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Ingredients

  • 1 ⁄2 cup uncooked quinoa
  • 1 cup filtered water
  • 2 cups chopped romaine lettuce
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 ⁄4 cup cherry tomatoes halved
  • 1 avocado peeled, pitted & sliced
  • 2 tablespoons black olives sliced
  • 2 tablespoons fresh cilantro
  • Juice of 1 lime
  • 1 ⁄4 cup of fresh salsa

Instructions

  • Cook the quinoa in the water according to the package instruction
  • In a large bowl, combine the romaine, beans, tomatoes, avocado, olives, cilantro, and lime juice, tossing to blend
  • Top with the salsa and serve hot

Notes

Variation Tip: This bowl is easy to adapt to meet your dietary preferences. You can easily swap brown rice for the quinoa or chickpeas for the pinto beans.
Servings: 2
Author: Healthy Grocery Girl