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Quinoa Burrito Bowls with Fresh Strawberry Salsa.

  • 32 fl oz
    chicken or vegetable broth
  • 1 small bunch
  • 1 cup
    frozen corn
  • 2 cloves
  • 1
    jalapeño pepper
  • 2
  • 2 (15 oz) cans
    pinto beans
  • 1 ½ cups
  • 1
  • 1 (16 oz) pkg
  • 2 medium
    yellow onions
    chili powder
    crushed red pepper
    extra virgin olive oil
  • 1
    In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook 15 minutes. Remove from heat and let stand, covered, 5 minutes.
    1 ½ cups quinoa
    24 fl oz (3 cups) chicken or vegetable broth
  • 2
    Drain and rinse the beans in a colander; set aside to drain further.
    2 (15 oz) cans pinto beans
  • 3
    Wash and dry the fresh produce.
    1 (16 oz) pkg strawberries
    1 jalapeño pepper
    1 small bunch cilantro
    2 limes
  • 4
    Peel and small dice onions.
    2 medium yellow onions
  • 5
    Preheat a large skillet over medium-high heat.
  • 6
    Peel and mince the garlic.
    2 cloves garlic
  • 7
    Once the skillet is hot, add oil and swirl to coat the bottom. Add the onion and garlic to the skillet and cook, stirring occasionally, until soft, 3-5 minutes.
    4 tsp extra virgin olive oil
  • 8
    Remove stems and roughly chop strawberries; place in a large bowl.
  • 9
    Add drained beans, frozen corn, broth, and spices to the skillet. Cook, stirring occasionally, until heated through, 5-7 minutes.
    1 cup frozen corn
    8 fl oz (1 cup) chicken or vegetable broth
    1 tsp chili powder
    1 tsp salt
    ½ tsp cumin
    ½ tsp oregano
    ½ tsp paprika
    ¼ tsp crushed red pepper
  • 10
    Quarter the jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and add to the bowl with the strawberries. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
  • 11
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the strawberries.
  • 12
    Juice one lime into the bowl with the strawberries; cut the other lime into wedges.
  • 13
    Peel and mince the shallot; add to the bowl. Stir to combine the salsa.
    1 shallot
  • 14
    To serve, divide quinoa between bowls, top with bean mixture, salsa, and lime wedges. Enjoy!