Name: Quinoa Burrito Bowl with Fresh Strawberry Salsa
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1420 ml chicken or vegetable broth; 1 ½ small bunches cilantro; 1 ½ cups frozen corn; 3 cloves garlic; 1 ½ jalapeño peppers; 3 limes; 3 (398 ml) cans pinto beans; 2 ¼ cups quinoa; 1 ½ shallots; 1 ½ (454 g) pkgs strawberries; 3 medium yellow onions; chili powder; crushed red pepper; cumin, ground; extra virgin olive oil; oregano, dried; paprika; salt

Quinoa Burrito Bowl with Fresh Strawberry SalsaQuinoa Burrito Bowl with Fresh Strawberry Salsa — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1420 ml chicken or vegetable broth

1 ½ small bunches cilantro

1 ½ cups frozen corn

3 cloves garlic

1 ½ jalapeño peppers

3 limes

3 (398 ml) cans pinto beans

2 ¼ cups quinoa

1 ½ shallots

1 ½ (454 g) pkgs strawberries

3 medium yellow onions

chili powder

crushed red pepper

cumin, ground

extra virgin olive oil

oregano, dried

paprika

salt

Instructions

In a large pot, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook 15 minutes. Remove from heat and let stand, covered, 5 minutes.

Drain and rinse the beans in a colander; set aside to drain further.

Wash and dry the fresh produce.

Peel and small dice onions.

Preheat a large skillet over medium-high heat.

Peel and mince the garlic.

Once the skillet is hot, add oil and swirl to coat the bottom. Add the onion and garlic to the skillet and cook, stirring occasionally, until soft, 4-6 minutes.

Remove stems and roughly chop strawberries; place in a large bowl.

Add drained beans, frozen corn, broth, and spices to the skillet. Cook, stirring occasionally, until heated through, 6-8 minutes.

Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and add to the bowl with the strawberries. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the strawberries.

Juice one and a half limes into the bowl with the strawberries; cut remaining limes into wedges.

Peel and mince the shallots; add to the bowl. Stir to combine the salsa.

To serve, divide quinoa between bowls, top with bean mixture, salsa, and lime wedges. Enjoy!

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