Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans from

Summer fresh vegetable quinoa burrito bowls that are just packed with fresh vegetables and flavour.

Servings: 4

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

  • 1 cup quinoa, rinsed
  • 1 3/4 cups water or broth
  • 1 cup zucchini, shredded
  • 1 cup corn (optionally grilled)
  • 1 cup black beans
  • 1 large avocado, diced
  • 1 cup pico de gallo and or salsa
  • 1/4 cup green onions
  • 1/4 cup cilantro, chopped
  • 1/4 cup queso fresco (or feta), crumbled (optional)
  1. Bring the quinoa and water to a boil, reduce the heat and simmer covered until the quinoa is tender and all of the water has been absorbed.
  2. Assemble burrito bowls and enjoy.

Tip: Use 3 cups of already cooked quinoa to bring the time down to 10 minutes!
Option: Replace the quinoa with rice, brown rice, wild rice, farro, spelt, etc.
Option: Use salsa verde for the salsa.