Quinoa Black Bean Burrito Bowl

 

Underneath the generous helpings of salsa, sour cream, avocado and tomatoes here is a big bowl of cilantro-lime quinoa and yummy cilantro-infused cooked black beans topped with corn and cheese. 

Everything is mixed in here in this picture.  I am REALLY loving quinoa lately.  I've made several different recipes in the last few weeks and have loved them all!  I will be bringing them to the blog soon, kay? This was FABULOUS and I wish had a bowl of it sitting on my desk. right. now.

Quinoa Black Bean Burrito Bowl
from The Shiksa in the Kitchen
Yield: 4 servings


1 cup quinoa
1 tbsp olive oil
1/4 cup minced onion
1 clove garlic, minced
2 cans (15 oz each) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 tsp chili powder (mild)
Pinch of cayenne pepper (spicy)
1/4 cup fresh lime juice
1 cup shredded lettuce
Salt

Optional toppings:
grated cheese
sour cream or greek yogurt
avocado
diced tomatoes
guacamole
corn 
pico de gallo or salsa
hot sauce or sriracha
guacamole


Rinse the quinoa in a sieve or mesh strainer under running water. Drain. Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't burn.

While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.

Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.

When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with salt to taste.

Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls. Top each portion of quinoa with 1/4 cup of shredded lettuce, simmered black beans and optional toppings.  Serve warm.

Amazing Coconut Granola

Here's the deal. In my experience, homemade granola recipes just don't tend to be as crunchy and "cluster-y" as store-bought granola.  Am I right? Or is that just me?  I've tried several granola recipes before this one and none of them were up to par with my crunchy granola standards.  Except this one.  Holy wonderful it is the best darn granola I think I've ever eaten. Can't really tell in the picture, sorry I'm definitely no photographer.  But don't let the pic deter you from making this granola.  It's super easy, very healthy and amazingly delicious.


Coconut Granola
from Two Peas and Their Pod

2 cups old-fashioned oats
3/4 cup shredded sweetened coconut
1/2 cup chopped or sliced almonds
1/3 cup pepitas (raw pumpkin seeds) or sunflower seeds
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons coconut oil, melted
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon coconut extract

1. Preheat the oven to 300 degrees F. Line a large baking sheet with a Slipat or parchment paper. Set aside.
2. In a large bowl, combine oats, coconut, almonds, pepitas, brown sugar, cinnamon, and salt. In a small bowl, whisk together coconut oil, maple syrup, vanilla, and coconut extract. Pour liquid mixture over dry ingredients. Stir until dry ingredients are well-coated.
3. Pour the granola mixture onto the prepared baking sheet. Spread granola into an even layer. Bake for 30 minutes or until granola is golden brown, stirring every 10 minutes. Let granola cool completely. Store in an air-tight container for up to 1 month.
The only advice I'll give you is to not turn the oven temperature hotter than the recipe calls for, and don't increase the time it's in the oven because you think it's nowhere near done yet.  This was my case making batch #1.  It turned out black and unedible.  I was very upset because it was smelling INCREDIBLE! Well I made another batch a week or so later (had to re-stock my coconut and pepitas) and actually followed the directions.. it came out perfect! :)

Vegetable Lime Chickpea Chili

K what is up with the Arizona weather lately? Seriously three days ago it was 60 degrees and now this week it's forecasted to get into the 90's.  What the what? Not to mention it snowed a couple weeks ago! Snow in Arizona. Fur-real. Anyways I'm kinda bummed because chili and soup is technically a lot yummier to eat and more appropriate when it is at least slightly chilly outside.  And now the weather has (almost) screwed up my plans to give you this great recipe.  'Cause I figure that guess what? This will still taste just as good in 80 degree weather as it will in 50 degree weather. No warm spell is gonna bring me down! Anddd maybe, just maybe, you are actually somewhere where it IS still chilly! Yay for you!  But, seriously, this chickpea chili is very fabulous at any time of the year.  My meat-loving husband loved it in all its veggie glory.  I have an idea- if it is warm where you are (like AZ) simply blast your AC to winter conditions.  (Oh my husband would just LOVE that!) Then enjoy this soup? Sounds good to me.

Vegetable Lime Chickpea Chili
from the Picky Palate cookbook, published on Two Peas and Their Pod
Yield: 6-8 servings

2 tablespoons extra-virgin olive oil
1 1/2 cups finely chopped white onion
1 1/2 cups chopped zucchini
1 1/2 cups yellow squash
1 cup chopped mini sweet peppers (I just chopped one red bell pepper)
1 8-ounce package baby bella mushrooms, sliced
2 tablespoons minced garlic
2 15-ounce cans chickpeas, drained and rinsed
1 28-ounce can diced tomatoes
2 cups vegetable broth
1/2 cup chopped fresh cilantro leaves
3 tablespoons lime juice
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Optional: shredded cheese and sour cream as toppings

Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, zucchini, yellow squash, sweet peppers, and baby bells and cook, stirring, until tender, 5-8 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chickpeas, tomatoes, broth, cilantro, lime juice, cumin, chili powder, salt, and pepper, stir to combine and cook until hot, about 5 minutes. Reduce the heat to low and simmer until ready to serve. Top with cheese and sour cream if desired.

Nutrition Facts: (1/6 of recipe) 265 calories, 6.5g fat (0.9g saturated), 1513mg sodium, 11g fiber, 10g protein

Brown Sugar-Baked Acorn Squash

My mom made us eat our veggies growing up, but they mostly consisted of potatoes, corn, carrots, salad... you know, the kid-friendly foods that moms repeatedly use to get their kids to get their nutrients.  Nope, Mom never made squash for us, in fact if you had asked me what that was, I would probably have confused it with cauliflower or some other unfamiliar veggie.

Well, you see, at college, my good friend, McKenzie, and I, occasionally cook dinners together.  She introduced me to this seemingly bland and boring vegetable.. which I quickly changed my disposition of it to be a delicious, sweet, nutrient-powerhouse!

There are several kinds of squash; so far, I have tried acorn, butternut, and yellow squash.  Although all are delicious, my favorite is definitely acorn!

Here is a no-fail, delicious recipe that will completely change your mind about squash.....  I made this for my family and all of my younger siblings wanted seconds.  Yes, it is that good.  And super simple, and healthy!  Plus squash is loaded with nutritents and fairly low in calorie.

Brown Sugar-Baked Acorn Squash

whole acorn squashes (number depends on how many servings you want- 1 squash can usually feed two people)

brown sugar

cinnamon

butter (if desired)

maple Syrup (if desired)

Preheat oven to 350 degrees.  With a fork, poke several holes in each squash.  Place in the microwave for 1-2 minutes to soften the thick core.  Then, with a large butcher knife, slice each squash in half and remove the seeds with a spoon.  Prepare a baking dish with about a 1/2- 1 inch of water in the bottom.  Place the squash halves in the dish, cut side down, and bake for 30 minutes.  Remove dish and pour out the water.  Add brown sugar and cinnamon into the center of each half (if you want, butter the insides before adding sugar) and bake, center side up, for 20 more minutes.  Remove, cool, add syrup and/or more brown sugar if desired, then enjoy with a spoon!