Skinny Burrito Bowl
Ingredients
- 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)
Directions
- 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.
Note: You can also make lettuce wrap tacos using lettuce leaves as taco shells!
Courtesy of:
The Nutrition Twins®
Tammy Lakatos Shames, RDN, CDN, CFT
Lyssie Lakatos, RDN, CDN
www.NutritionTwins.com
Nutrition Facts
Serving Size: approximately 1 cup
Servings Per Recipe: 4
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Amount Per Serving
Calories 180
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 85 mg
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Total Carbohydrate 36 g
Dietary Fiber 5 g
Protein 9 g