S and I are chipotle addicts 🙂
We absolutely love the big veggie bowl filled with their fantastic rice, beans, grilled veggies, mild-medium- and a pinch of spicy salsa, a finally top it with a scoop of guac…….
And then the carbs and calories thing makes me way too guilty. So, jus to replace the carbs to healthy protein that is gluten free, a spiced cilantro quinoa is a perfect combination. Well, I have been making this for lunch and dinner for a while now and it may not be quick(takes about an hour) but very easy with little preparation 🙂
Serves – 2
So, start by cooking cilantro-lime quinoa (replacing rice)
1 tsp of Oil
1 tsp of Cumin seeds
1 large clove of garlic – finely chopped
1/4 cup of Quinoa
1/2 cup of water
Salt to taste
1/2 lemon- juice
10-12 Sprigs of Cilantro
In a pan add oil, once oil is hot add Cumin and chopped Garlic. Once they garlic is cooked add 1/2 cup of water.
To it add 1/2 lemon juice, salt and add quinoa and bring it to boil. Simmer and cook it covered for 20 minutes and when it is almost done, add chopped cilantro.
Black beans – soak 1/2 cup of black beans for 2 hours and cook with little salt until tender or use canned beans.
Veggies – Chop red onions and peppers (green or/and red) and sauté on high heat with little oil and salt.
Salsa – you can find Salsa seasoning mix @ most of the grocery stores and jus add tomato, onions and cilantro
Lastly, my fav part of the bowl is Guacamole
2 medium sized avacados
1/2 red onion – finely chopped
2-3 Indian chilles/ 1 Jalapeno ( seeds and flesh removed)
12-15 sprigs of Cilantro
Cut avocado and scoop the flesh and add chopped onions, chilled, cilantro and lime juice. Add a pinch of salt and store it in a air tight container.
Tip – To avoid avocados from browning – add another half a lemon juice on top and store. When you are ready to use take off the juice, mix well and it is ready to use.
Layer it in a bowl and you have a healthy and a yummilicous chipotle veggie bowl @ home 🙂