Diabetic Cooking

Quinoa Burrito Bowls



  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 tablespoons fresh lime juice, divided
  • 1/4 cup light sour cream
  • 2 teaspoons vegetable oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 clove garlic, minced
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup thawed frozen corn
  • 1/2 cup thawed frozen corn
  • Lime wedges (optional)


Place quinoa in fine-mesh strainer; rinse well under cold running water. Bring 2 cups water to a boil in small saucepan; stir in quinoa. Reduce heat to low; cover and simmer 10 to 15 minutes or until quinoa is tender and water is absorbed. Stir in 1 tablespoon lime juice. Cover and keep warm. Combine sour cream and remaining 1 tablespoon lime juice; set aside.

Meanwhile, heat oil in large skillet over medium heat. Add onion and bell pepper; cook and stir 5 minutes or until softened. Add garlic; cook 1 minute. Add black beans and corn; cook 3 to 5 minutes or until heated through.

Divide quinoa among 4 serving bowls; top with black bean mixture, lettuce, and sour cream mixture. Garnish with lime wedges.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 258 calories, Carbohydrates: 42 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 136 mg, Fiber: 6 g

Exchanges per serving: 1 fat, 3 starch.

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