Deconstructed Burrito….with Quinoa!

With the start of college football last week, that has been my main focus!! I look forward to it starting again every year right after the National Championship game.

With that being said, it was time for me to get back to cooking, and more importantly, posting on here for you all to see. I had started by laying out boneless, skinless chicken breast earlier today. I really had no idea what I was going to make. And honestly, I did not know what I was making until about 15 minutes before I started cooking.

So, I took to Pinterest and looked through some recipes I had pinned. I had come across a recipe for black bean burrito bowls. I did not have all the ingredients to make it as in the original recipe. Below is my version.

Deconstructed Burrito


1 cup quinoa
2 1/2 cups chicken stock, divided
1 tbsp olive oil
1/4 cup minced red onion
1 clove garlic, minced
2 cans black beans, rinsed and drained
1/2 cup frozen corn, thawed
1/4 tsp chili powder
1/8 tsp cayenne pepper
1/4 cup fresh lemon juice
Salt to taste


Rinse the quinoa thoroughly in a mesh strainer, and drain. Pour quinoa into a saucepan along with 2 cups of chicken stock. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover. Let the quinoa simmer for about 20 minutes until it becomes tender and all the liquid has been absorbed.

While quinoa is cooking, heat 1 tbsp of oil in a sauté pan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens. Add the minced garlic sauté 1-2 minutes. Be sure not to burn the garlic.

Add the black beans and thawed corn to the pan of onions along with 1/2 cup chicken stock, chili powder and cayenne pepper. Bring to a boil, then reduce heat to medium low. Let simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lemon juice. Season with salt to taste.

When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of lemon juice. Season with salt to taste.

Place desired portion of quinoa on plate, and top with some of the black bean mixture. I also then topped with a spoon of store bought salsa.

I served this along with baked taco chicken with avocado cream sauce, as I had made in a previous post.


This was a delicious, quick meal!! It would be great for when you are limited on time through the week.



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