Quinoa Burrito Bowl

Food should be fun, health inspired, and delicious. This burrito bowl is all three. Feel free to mix in added veggies or grilled chicken. It’s very versatile and feeds a crowd. Don’t forget your organic chips for scooping.

Serves 2
Shopping List:

1 and ½ Cups of cooked quinoa
1 Can of black beans, drained and rinsed
½ Cup of red cabbage, sliced thin and chopped
¼ Red onion, sliced
1 Small avocado, cut into cubes
1 Small jalapeno, thinly cut into rings
¼ Cup green olives, slice
Cherry tomatoes, cut in half
Sprinkle of sea salt
Dry seasoning of choice (I like oregano and garlic powder)
Parsley, chopped for garnish

Method:
1. Cook quinoa according to package.
2. Meantime, place red cabbage, onion, and cherry tomatoes on a lined baking sheet. Spray with a little oil of choice and roast for 10 minutes on 375. The cabbage will still be crunchy, and tomatoes wilted and sweet.
3. Heat black beans in a small sauce pan and add a splash of water, sea salt and dry seasoning.
4. Fill 2 bowls with cooked quinoa, then top with black beans, cabbage, onion, avocado, jalapeno, tomatoes, and olives.
5. Finish with chopped parsley and organic chips for scooping.