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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Quinoa Burrito Bowl

 
Quinoa Burrito Bowl
Image © Food Fanatic
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $3.53 One serving costs about $3.53

$3.53 per serving

1 people like this recipe

1 likes

This recipe is ready in 40 minutes

Ready in 40 minutes

spoonacular Score:84%

Spoonacular Score: 84%

 

The recipe Quinoa Burrito Bowl could satisfy your Mexican craving in approximately 40 minutes. This recipe serves 4 and costs $3.53 per serving. One serving contains 886 calories, 42g of protein, and 56g of fat. If you have cilantro, avocado, tomatoes, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. Only a few people made this recipe, and 1 would say it hit the spot. It works well as a main course. It is a good option if you're following a gluten free and vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is excellent. Similar recipes include Chipotle Chicken Quinoa Burrito Bowl, Quinoa Veggie Burrito Bowl: An Easy Power Lunch, and Burrito Bowl.

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Rex Hill Willamette Valley Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Rex Hill Willamette Valley Pinot Noir

Aromas of violets, iris, ripe raspberries, dark cherries, rose, blueberries, wild strawberries and wet stones all emerge from the glass when the wine is first poured. As the wine opens, more savory aromas of wood smoke, cured tobacco, earth, sandalwood and cinnamon add complexity to the original aromatics. Structured, ripe and pure, the wine shows all hallmarks of the 2013 vintage.

» Get this wine on Wine.com

Ingredients

Servings:
0.25 tsps
0.25 tsps allspice
allspice
some
some avocado
avocado
1 cup
1 cup baby spinach
baby spinach
1.5 cups
1.5 cups cooked black beans
cooked black beans
0.5 Tbsps
0.5 Tbsps canola oil
canola oil
0.5 tsps
0.5 tsps chili powder
chili powder
1 lb
1 lb colby jack cheese
colby jack cheese
1.5 tsps
1.5 tsps cumin
cumin
2 Tbsps
2 Tbsps fresh cilantro
fresh cilantro
0.5 cups
0.5 cups frozen corn
frozen corn
2 tsps
2 tsps garlic
garlic
1 Tbsp
1 Tbsp fresh lime juice
fresh lime juice
0.75 cups
0.75 cups red quinoa
red quinoa
0.5 tsps
0.5 tsps salt
salt
0.5 cups
0.5 cups scallions
scallions
1.5 cups
1.5 cups tomatoes
tomatoes
1 cup
1 cup red diced yellow bell peppers
red diced yellow bell peppers
1
1  zucchini squash
zucchini squash
0.25 tsps allspice
0.25 tsps
allspice
some avocado
some
avocado
1 cup baby spinach
1 cup
baby spinach
1.5 cups cooked black beans
1.5 cups
cooked black beans
0.5 Tbsps canola oil
0.5 Tbsps
canola oil
0.5 tsps chili powder
0.5 tsps
chili powder
1 lb colby jack cheese
1 lb
colby jack cheese
1.5 tsps cumin
1.5 tsps
cumin
2 Tbsps fresh cilantro
2 Tbsps
fresh cilantro
0.5 cups frozen corn
0.5 cups
frozen corn
2 tsps garlic
2 tsps
garlic
1 Tbsp fresh lime juice
1 Tbsp
fresh lime juice
0.75 cups red quinoa
0.75 cups
red quinoa
0.5 tsps salt
0.5 tsps
salt
0.5 cups scallions
0.5 cups
scallions
1.5 cups tomatoes
1.5 cups
tomatoes
1 cup red diced yellow bell peppers
1 cup
red diced yellow bell peppers
1  zucchini squash
1
zucchini squash

Equipment

frying pan
frying pan
sieve
sieve
bowl
bowl
pot
pot
frying pan
frying pan
sieve
sieve
bowl
bowl
pot
pot


Instructions

Read the detailed instructions on Food Fanatic

Price Breakdown

Cost per Serving: $3.53
Ingredient
1/4 teaspoon allspice
some avocado
1 cup baby spinach
1 1/2 cup cooked black beans
1/2 tablespoon canola oil
1/2 teaspoon chili powder
1 pound colby jack cheese
1 1/2 teaspoon cumin
2 tablespoons fresh cilantro
1/2 cup frozen corn
2 teaspoons garlic
1 tablespoon fresh lime juice
3/4 cup red quinoa
1/2 cup scallions
1 1/2 cup tomatoes
1 cup red diced yellow bell peppers
1 zucchini squash
Price
$0.05
$2.99
$0.35
$0.40
$0.02
$0.04
$6.04
$0.20
$0.03
$0.38
$0.13
$0.13
$1.14
$0.33
$0.66
$0.66
$0.56
$14.10

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Quinoa is super healthy. Read more about its health benefits here.

  • get more health tips

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • get more cooking tips

Green Tips

  • Beans freeze well, so don't throw out your leftovers!

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • get more green tips
Disclaimer

Nutritional Information

Quickview
886 Calories
42g Protein
55g Total Fat
60g Carbs
65% Health Score
Limit These
Calories
886
44%

Fat
55g
86%

  Saturated Fat
25g
160%

Carbohydrates
60g
20%

  Sugar
4g
5%

Cholesterol
107mg
36%

Sodium
1007mg
44%

Get Enough Of These
Protein
42g
84%

Vitamin C
102mg
124%

Vitamin K
94µg
90%

Phosphorus
880mg
88%

Calcium
868mg
87%

Folate
317µg
79%

Manganese
1mg
73%

Fiber
17g
69%

Vitamin A
2848IU
57%

Magnesium
204mg
51%

Vitamin B2
0.81mg
48%

Potassium
1544mg
44%

Zinc
6mg
43%

Vitamin B6
0.82mg
41%

Copper
0.71mg
35%

Iron
5mg
32%

Selenium
21µg
30%

Vitamin B1
0.45mg
30%

Vitamin E
4mg
28%

Vitamin B5
2mg
23%

Vitamin B3
4mg
20%

Vitamin B12
0.94µg
16%

Vitamin D
0.68µg
5%

covered percent of daily need

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