Meal-Prep Vegetarian Quinoa Burrito Bowls

These simple feeder quinoa dish bowls ar the proper instruction to meal schoolwork for a healthy lunch or dinner. It makes five days value of food in but twenty minutes, is packed with nutrients and tastes delicious!

Meal-Prep Vegetarian Quinoa Burrito Bowls

I've honestly ne'er very been a meal schoolwork person. I tend to travel with the flow and rustle one thing up for lunch or dinner supported what is in my electric refrigerator, however what I've detected is that once time is fragment and I am feeling stressed, i do not find yourself creating a awfully well balanced meal.

I decided to start out straightforward and keep company with a simple lunch choice. I whipped up these feeder quinoa dish bowls (based quite off my 5-ingredient Mexican Quinoa), that complete up taking me but twenty minutes!

Meal-Prep Vegetarian Quinoa Burrito Bowls

And it resulted in five days value of healthy, protein-rich meals that tasted nice, unbroken me full and saved rather well within the electric refrigerator.

The base may be a super straightforward quinoa dish that I've created many times however ne'er truly shared on the journal before.

We begin with barbecued quinoa, add in some black beans that are drained and rinsed, some corn (fresh or frozen), sliced cilantro and spices. And juice. Juice is vital.
And you primarily simply stir that every one along and serve it up.

Meal-Prep Vegetarian Quinoa Burrito Bowls

INGREDIENTS :
  • 3 cups cooked quinoa
  • 1 15 oz can black beans, drained & rinsed
  • 1 cup corn fresh or frozen
  • 1/2 cup chopped cilantro
  • 2 heads of romaine chopped
  • 1/2 cup salsa divided
  • 3 avocados halved (need 5 halves)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • Juice of 1 lime
  • Lime slivers optional

INSTRUCTIONS :
  1. Prepare the quinoa salad by combining the quinoa, beans, corn, cilantro, spices and lime juice in a large bowl. Stir together until combined.
  2. Using 5 glass containers, add two cups of romaine, 1 1/2 cups of quinoa mixture, 1 - 2 tablespoons of salsa and 1/2 an avocado.*
  3. Garnish with lime wedges and a sprinkle more cilantro if desired. Seal containers and place in fridge for up to 5 days.



Post a Comment

0 Comments