My pantry staple: Quinoa (Quinoa Burrito Bowls)

I am amazed that I have gotten this far into blogging without writing about quinoa. We have it at least once a week, and I have so many  quinoa recipes I have found that I love (many, like this one, come from Pinterest). What makes it perfect for me is that it's filling, yummy, packed with protein and so quick to make. Also, because it's pretty bland you can do SO much with it. We buy it in the bulk foods section of our grocery store since we make it so much, and it's pretty cheap. It took me a while to get down the right cooking method for it, getting it "popped" without making it gummy. I found a method that seems to work best for us, and despite what any recipe recommends, its the way I cook my quinoa base, and then add from there. If you have never made it before, this is a good one to start with. It's basically using quinoa instead of rice, but it fills you up more and is healthier in many ways.

Quinoa Burrito Bowls

• 1 cup quinoa
• 2 cans black beans rinsed and drained
• 1/2 of yellow onion finely chopped or bunch of green onions chopped (both are yummy)
• 4 garlic cloves minced
• 1 tablespoon olive oil
• 1 bunch cilantro, chopped (you'll use it in various place in this recipe)
• 1 lime
• 1/4 teaspoon of chili powder
• 1/4 teaspoon of cayenne
• salt and pepper

A lot like normal burrito bowls pick what you love for toppings - we use:

• 1 can corn
• 1 bag shredded lettuce
• 1 chopped avocado
• the extra cilantro
• Greek yogurt instead of sour cream
• Mexican blend of cheese
• Pico de gallo

1. Anytime you make quinoa - use this method! Rinse the quinoa in a fine mesh strainer. Combine 1 cup quinoa and 1 and 3/4 cup of water in a pan. Bring to a boil. Cover, knock the heat down to  low. Keep and eye on it. In about 15 minutes it should be close to done. When all the water is gone - it's done. 
2. While the quinoa is cooking, sauté the onions in a skillet with a little oil. After 4 minutes, add the garlic. Sauté for another 2-3 minutes until that is softened. 
3. Add in the black beans, 2 tablespoons of the cilantro, juice half of the lime, salt and pepper, chili powder, cayenne and 1/4 cup of water. Bring to a boil, then knock it down to lower heat and let it simmer about 15 minutes until most of the liquid is evaporated
4. Toss the quinoa with 2 tablespoons cilantro and the other half of the lime.
5. Build your burrito bowls with a base of the quinoa and then black bean mixture. 

***Makes 4 servings
***On Bryce's dish scale its a 2. Quinoa pot, skillet for black beans, cutting board. Great week night meal.