Skinny Burrito Bowl
Serves: 4
  • ¼ cup uncooked quinoa
  • ¼ cup uncooked brown rice
  • ¼ cup black beans
  • ¼ cup pinto beans
  • ½ cup drained diced tomatoes
  • ¼ cup corn
  • 4 zucchini, diced
  • Olive oil in a spray bottle
  • Low sodium taco seasoning (if desired)
  1. Boil 1 cup water in a large saucepan; add the quinoa and rice and return the combination to a boil. Lower heat, cover and simmer about 20 minutes, stirring occasionally—until quinoa and rice absorb water. Remove from heat and cool. Meanwhile, sauté zucchini using olive oil spray until slightly seared. Combine all ingredients in the saucepan with the quinoa and rice. Serve and enjoy! We love to eat this with a large side of our favorite steamed veggies.
Nutrition Information
Serving size: 4 bowls Calories: 180 Fat: 2 Saturated fat: 0 Carbohydrates: 36 Sodium: 85 Fiber: 5 Protein: 9 Cholesterol: 0
Recipe by Nutrition Twins at