15-Minute Quinoa Burrito Bowls
These Chicken Sausage and Quinoa Burrito Bowls are easy, make-ahead friendly, and so quick to make you'll have dinner on the table in just 15 minutes.
Servings: 6 bowls
Calories: 310kcal
Cost: around $12
Ingredients
- 1-1/2 cups quinoa
- 3 cups water
- 1 cube Beef Bouillon
- 12 oz alfresco Mild Mexican Style Chicken Sausage
- 2 tbsp olive oil
- 1 cup enchilada sauce
- 1/4 cup sour cream
- 15 oz can black beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 1 lime
Toppings (optional)
- salsa
- sour cream
- guacamole or fresh avocado
- extra lime juice
- corn chips or strips
- shredded cheddar cheese
Instructions
- In a medium sauce pan bring 3 cups water and beef bouillon cube to a boil over high heat.
- Place quinoa in a fine mesh strainer and rinse it with cold water until water runs clear.
- Add quinoa, bring to boil, then cover and reduce heat to medium low. Let simmer until the quinoa has absorbed all the water, about 13 minutes. Remove from heat and set aside for 2 minutes, then uncover and fluff with fork.
- While that is simmering, slice your alfresco Chicken Sausage into thin slices, and then cut those slices in half. Place a large skillet over medium-high heat. Add olive oil and sausage slices. Saute, stirring and flipping sausages over often until you get those mouth watering golden brown crispy sides and edges, about 4-5 minutes. Transfer and drain cooked sausage to a paper towel lined plate. Set aside.
- While that is cooling, make your Spicy Sauce: In a small mixing bowl whisk together 1 cup of canned (or homemade) enchilada sauce and 1/4 cup of sour cream until smooth. If you like it spicier, use less sour cream. If you like it milder, use less enchilada sauce. Set aside.
- Drain your cans of corn and beans. Rinse beans with water. Transfer them to a small bowl. Squeeze a lime over the top and gently mix it together.
MAKE THE BOWLS
- Layer: Add one cup of cooked quinoa to the bottom of each bowl first. Then top with spicy sauce, cooked chicken sausage, and beans and corn mixture. Equally divide the amounts between 6 bowls.
- Add Toppings: Finally, top with all your favorite burrito bowl toppings such as salsa, sour cream, guacamole, fresh avocado, extra lime juice, corn chips or strips, olives, and cheddar cheese.
- Serve: Now you get to devour the quinoa burrito bowls while they are fresh and hot. Enjoy!
Notes
*you can use chicken or vegetable broth or bouillon instead of the beef bouillon however I prefer using beef because it tastes best n this recipe.
**You can substitute beef stock or use beef bouillon powder instead of bouillon cube.
*** If you are making ahead and freezing these burrito bowls, only freeze the quinoa, chicken sausage, spicy sauce, and corn-bean mixture. The toppings should be added after reheating. Do NOT freeze lettuce, chips, fresh tomatoes or salsa especially. You could add cheese, olives, peppers, onions, hot pepper sauce or lime juice if you like, as those do freeze well, however I prefer to add them fresh and cold on top after heating.
CAN YOU FREEZE QUINOA BURRITO BOWLS?
YES! I absolutely LOVE making a big batch of these, and placing them in individual containers to freeze so I can enjoy quick lunches for myself. HOW TO FREEZE QUINOA BURRITO BOWLS:- Cool. Cool the cooked quinoa and cooked sausage completely before freezing. Cooling is important to avoiding freezer burn.
- Package: Using freezer safe containers, add in the cooled quinoa, followed by the spicy sauce (if using). Then add the cooled chicken sausage, followed by the corn & black beans. This is the base I like to freeze alone, then add my toppings on later such as cheese, lettuce, cilantro, guac, etc. after it's been heated up. You can add the cheese if you want to (as it freezes great), but when you heat it up it will be melted, so it's up to your preference there. Place plastic wrap inside container on top of food and press down, gently squeezing out any excess air, then cover container with lid or foil and label.
- Freeze. Freeze these Chicken Sausage Burrito bowls for up to four months. *After 4 months, you can still eat them but chances for freezer burn or taste/flavor changes increase.
- Thaw & Reheat. The easiest way to thaw your bowls is in your refrigerator overnight then reheat in the microwave. Using a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed. Then add your toppings and enjoy! To bake in the oven bake covered in oven-safe container at 350°F for 15-20 minutes or until heated through.
- Reheat from Frozen. This method works if you used a microwave-safe bowl to freeze your Quinoa Burrito Bowls in. Take the frozen bowls out of freezer and remove lid and plastic wrap. cover with a microwave-safe lid or paper towel. Microwave for 2-3 minutes, stir, then continue to microwave for 30-second intervals, if needed. Then add your toppings and enjoy! If using foil mini pans or metal pans you can go right from freezer to oven and bake them as well. Bake at 350°F for 20-25 minutes, or until heated through.
Nutrition
Serving: 1bowl | Calories: 310kcal | Carbohydrates: 37g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 927mg | Potassium: 412mg | Fiber: 9g | Sugar: 5g | Vitamin A: 594IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 3mg