Quinoa Burrito Bowl

• Meat

  • 1 Romaine heart

• Produce

  • 2 Avocado
  • 1 15 ounce can Black beans
  • 1 1/2 cup Coriander
  • 1 15 ounce can Corn, whole kernel
  • 2 Garlic cloves
  • 1/2 pint Grape tomatoes
  • 1 Jalapenos
  • 2 tbsp Mint
  • 1/4 cup Red onion

• Condiments

  • 1 Avocado-lime dressing

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Kosher salt
  • 1 Kosher salt and freshly ground pepper

• Dairy

  • 1/2 cup Greek yogurt

• Other

  • 1 Lime zested and juiced
  • 2 Limes zested and juiced

Found on hapanom.com

Description

Ingredients

• Avocado-Lime Dressing
• ½ cup greek yogurt
• 1 avocado
• 1 cup cilantro
• 2 garlic cloves
• 2 limes zested and juiced
• 1 - 2 jalapeños, seeded
• 2 tablespoons mint, roughly chopped
• ½ teaspoon Kosher salt
• freshly ground black pepper, to taste
• Quinoa Bowl:
• 1 cup quinoa
• 1 lime zested and juiced
• ½ cup cilantro, roughly chopped
• Kosher salt and freshly ground pepper to taste
• 1 romaine heart, chopped
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can whole kernel corn
• ½ pint grape tomatoes, sliced lengthwise
• ¼ cup red onion, diced
• 1 avocado, diced

Directions

• In the bowl of a food processor, add the all of the ingredients for the avocado-lime dressing. Puree until smooth and creamy. Taste and more salt and pepper, if needed. Refrigerate until ready to use.
• Cook the quinoa according to the package directions. Drain and transfer to a large bowl. Add the lime juice, lime zest, cilantro, salt, and pepper. Toss well to combine.
• Divide the cilantro-lime quinoa into two bowls, add the lettuce, black beans, corn, grape tomatoes, red onion, and avocado. Drizzle with the avocado-lime dressing and enjoy!