I love this recipe because it's a hearty, filling and delicious meal packed with good-for-you ingredients that can help ward off headaches and migraines.
Technique tip: I use lots of spices that add flavor and deliciousness without packing on sodium.
Swap option: You can swap in any beans you like, use Amaranth instead of quinoa or ground turkey or chicken instead of shredded rotisserie chicken.
- 1 cup dry quinoa
- One 15-ounce can black beans, drained and rinsed
- One 15-ounce can white beans, drained and rinsed
- One 15-ounce can corn
- 4 tablespoons lime juice
- 1½ teaspoons paprika
- 1½ teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- Nonstick cooking spray
- 8 to 10 cups baby spinach leaves
- 1 avocado, sliced
- Rotisserie chicken
- Toasted pumpkin seeds, shell off
- Ground flaxseed
- Salsa (optional)
- Sliced lime (optional)
- Greek yogurt or light sour cream
1. In a large saucepan, prepare the quinoa according to the package directions. When it's done cooking and the water has been absorbed, add in the beans, corn, lime juice and seasonings. Remove from over the heat and cover to keep warm. Add more seasonings to taste.
2. Coat a separate skillet with nonstick spray and warm over medium-high heat. Add the spinach and sauté for about 2 minutes or until the desired texture is reached. Season with a dash of cumin, salt and pepper to taste.
3. Fill each burrito bowl with 1 cup quinoa-bean mixture and a generous portion of sautéed spinach. Then top with a few avocado slices, 1-2 tablespoons pumpkin seeds, 1-2 teaspoons ground flaxseeds, and 1/2-1 cup meat from rotisserie chicken. Serve with salsa, sliced lime, and Greek yogurt or light sour cream, if desired.