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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:83%

Spoonacular Score: 83%

 

You can never have too many Mexican recipes, so give Quinoa Burrito Bowl a try. One portion of this dish contains approximately 42g of protein, 56g of fat, and a total of 886 calories. This recipe serves 4. For $3.53 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in roughly 40 minutes. It is a good option if you're following a gluten free and vegetarian diet. 1 person found this recipe to be tasty and satisfying. Head to the store and pick up salt, canolan oil, baby spinach, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. Overall, this recipe earns an amazing spoonacular score of 83%. Similar recipes include Quinoa Veggie Burrito Bowl: An Easy Power Lunch, Burrito Bowl, and Oatmeal Burrito Bowl.

Ingredients

Servings:
0.25 teaspoons
0.25 teaspoons 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 tablespoons
0.5 tablespoons canola oil
canola oil
0.5 teaspoons
0.5 teaspoons chili powder
chili powder
1 pound
1 pound colby jack cheese
colby jack cheese
1.5 teaspoons
1.5 teaspoons cumin
cumin
2 tablespoons
2 tablespoons fresh cilantro
fresh cilantro
0.5 cups
0.5 cups frozen corn
frozen corn
2 teaspoons
2 teaspoons garlic
garlic
1 tablespoon
1 tablespoon fresh lime juice
fresh lime juice
0.75 cups
0.75 cups red quinoa
red quinoa
0.5 teaspoons
0.5 teaspoons salt
salt
0.5 cups
0.5 cups scallions
scallions
1.5 cups
1.5 cups tomatoes
tomatoes
1 cup
1 cup yellow red diced yellow bell peppers
yellow red diced yellow bell peppers
1
1  zucchini squash
zucchini squash
0.25 teaspoons allspice
0.25 teaspoons
allspice
4 servings avocado
4 servings
avocado
1 cup baby spinach
1 cup
baby spinach
1.5 cups cooked black beans
1.5 cups
cooked black beans
0.5 tablespoons canola oil
0.5 tablespoons
canola oil
0.5 teaspoons chili powder
0.5 teaspoons
chili powder
1 pound colby jack cheese
1 pound
colby jack cheese
1.5 teaspoons cumin
1.5 teaspoons
cumin
2 tablespoons fresh cilantro
2 tablespoons
fresh cilantro
0.5 cups frozen corn
0.5 cups
frozen corn
2 teaspoons garlic
2 teaspoons
garlic
1 tablespoon fresh lime juice
1 tablespoon
fresh lime juice
0.75 cups red quinoa
0.75 cups
red quinoa
0.5 teaspoons salt
0.5 teaspoons
salt
0.5 cups scallions
0.5 cups
scallions
1.5 cups tomatoes
1.5 cups
tomatoes
1 cup yellow red diced yellow bell peppers
1 cup
yellow 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 yellow 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).

  • 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!

  • 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!

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

  • get more health tips

Price Tips

  • 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).

  • 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.

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!

  • If you've never made quinoa before, be sure to rinse it well before you prepare it. The easiest way is to put it in a fine-mesh strainer and run water over it from the sink. Skipping this step could result in bitter, even soapy tasting quinoa because quinoa's natural coating tastes pretty bad. Quinoa sold in supermarkets is often pre-rinsed, but its better to be safe than sorry, right?

  • get more cooking tips

Green Tips

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

  • 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.

  • 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.

  • 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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