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Mexican Burrito Quinoa Bowl

Healthy & quick bowl with lots of quinoa and vegetables, avocado, spicy tomato salsa, tortilla chips for the crunch, vegan yogurt sauce and kidney beans.
Total Time20 minutes
Servings: 4 people
Author: Lena

Ingredients

  • 150 g quinoa
  • 250 g kidney beans cooked or from the can
  • 100 g corn
  • ½ avocado quite ripe
  • 4 hands full fresh spinach alternatively frozen spinach
  • 2 hands full tortilla chips with chili flavour
  • fresh cilantro or parsley chopped

Tomato salsa

  • 2 big tomatoes
  • ¼ onion
  • 1 garlic clove
  • 1 tbsp olive oil
  • salt, pepper, chopped cilantro
  • juice of ¼ lemon
  • 1 small chili or siracha sauce

Vegan yogurt sauce

  • 100 g vegan plain yogurt
  • juice of ¼ lemon
  • salt, pepper
  • some minced garlic or garlic powder

Instructions

  • Wash the quinoa thoroughly in cold water and then bring it to a boil in a pot with 300 ml of fresh water. Turn off the heat, close the pot with a lid and leave the quinoa to simmer and rest for 15 minutes.
  • Cut the raw spinach into smaller pieces and steam or stew it for a short time.
  • Cut the onion, garlic and tomatoes into small cubes and mix them with the spices to make the tomato salsa.
  • Mix all ingredients for the yogurt sauce and season to taste.
  • Take the kidney beans and corn out of the cans and wash them thoroughly. Peel the avocado and cut it into thin slices.
  • Build up the bowl: as a base the quinoa, then the kidney beans, corn, spinach, avocado, coriander, tomato salsa, yogurt sauce and of you want, some hot siracha sauce. Finally, crumble some tortilla chips in your hands and sprinkle them over the bowl.