Quinoa Burrito Bowl

This was super delicious and a great take on the burrito bowl. My inspiration was this Quinoa Breakfast Burrito Bowl that the Hatchery posted for use with the La Fundidora Fuego Salsa in the March tasting box. As you will see, I turned this into more of a pantry meal – the only thing I needed to buy for this was the avocado. Despite my slightly overcooked (for my taste) egg, this was a delicious meal. It came together very quickly, too. I did use the La Fundidora salsa with this, and it was delightful. It was flavorful and perfectly spicy, and the consistency was great. A good reminder to me that I have been buying poor quality salsa, and I should stop. April 9: Quinoa Burrito Bowl Quinoa Burrito Bowl 2 servings 1/2 cup quinoa 1 tablespoon vegetable oil, divided 1 small sweet potato, peeled & diced 1/2 of a 14oz can of black beans, rinsed 1 avocado, chopped 2 eggs salsa of your choice – you don’t need much at all

  1. Rinse the quinoa and add it to a small pot along with 3/4 C water. Bring it to a boil, reduce it to a summer, and cook until the water is gone. Test the consistency – this should get you a nice bouncy mouthfeel, but if you prefer something softer you can add a bit more water and cook it longer.
  2. While the quinoa cooks, heat 1 tablespoon vegetable oil in a frying pan or saute pan, over medium-high heat. When the oil has warmed, add a pinch of salt and the potatoes. Cook until browned, stirring every couple of minutes. (You may need to adjust the heat.) Once the potatoes are browned, test them for doneness. If they’re not quite ready yet, reduce the heat to medium and cover the pan for a couple of minutes – the steam should do the trick.
  3. Remove the potatoes from the pan, and fry your eggs. A couple of notes on that – frying eggs is a skill I’m still working on. This post from The Kitchn will walk you through it. I imagine this would also be pretty good with a poached or hard boiled egg.
  4. Divide the quinoa and sweet potato between to plates or bowls. Add black beans, avocado, and an egg to each. Spoon some salsa over the top and serve!