Quinoa Burrito Salad Bowl
Enjoy your next Taco Tuesday with this deconstructed Quinoa Burrito Salad Bowl. Made with Success® Tri-Color Quinoa topped with all of your favorite burrito fillings, such as crisp lettuce, red cabbage, black beans, sweet corn, pico de gallo, guacamole and cheese, it’s sure to satisfy.
Ingredients
- 2 bags Success® Tri-Color Quinoa
- 4 cups romaine lettuce, chopped
- 2 cups shredded red cabbage
- 2 cups cubed sweet potato, cooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, cooked
- 1 cup prepared pico de gallo
- 1/2 cup prepared guacamole
- 1/3 cup feta cheese, finely crumbled
- 1 lime, cut into wedges
Instructions
Prepare this vegetarian Quinoa Burrito Salad Bowl made with Success® Tri-Color Quinoa for a hearty lunch or dinner that’s ready in just 20 minutes. Bursting with flavor, it makes a satisfying meal any day of the week!
Step 1
Prepare quinoa according to package directions.
Step 2
Divide quinoa between 4 bowls. Top each with romaine, cabbage, sweet potato, black beans and corn. Garnish with pico de gallo, guacamole and feta. Serve with lime wedges.
Recipe Tips
For added protein, top this salad with grilled chicken, beef, or shrimp.
For a vegan salad bowl, substitute the feta in the recipe with vegan shredded cheese or plant-based meat crumbles.
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