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Burrito Bowl with Quinoa, Asparagus and Chick Peas

  • Prep 30 min
  • Total 30 min
  • Ingredients 11
  • Servings 4
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Ingredients

1
cup quinoa, washed
1 1/2
cups water
1
teaspoon salt
1
teaspoon oil
1
bundle asparagus
1/4
cup coriander, chopped
4
green onions, chopped
10
cherry tomatoes, halved
1
cup salsa
1
cup Progresso™ Chick Peas, drained
1/4
cup shredded cheese

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
293.0
% Daily Value
Total Fat
8.0g
12%
Saturated Fat
1.8g
9%
Cholesterol
7.2mg
2%
Sodium
1237.3mg
52%
Total Carbohydrate
46.1g
15%
Dietary Fiber
9.4g
37%
Sugars
5.1g
Protein
12.6g
% Daily Value*:
Vitamin C
18.70%
19%
Calcium
15.40%
15%
Iron
22.50%
22%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Swap the chick peas out for any other kind of bean or add avocado for a different texture.

Directions

  • 1 Add the quinoa and water to a pot. Add salt and oil. Stir and bring to a boil, covered. Let boil for 20 cook over low heat.
  • 2 Once cooked, uncover and fluff with a fork.
  • 3 Cut off about 2 inches of the base of each asparagus spear. Wrap in a moist paper towel and place on a plate. Cook in the microwave for 5 minutes. Carefully remove and let cool.
  • 4 Mix the coriander, green onions, asparagus (save some of the tips for garnish) and tomatoes. Mix the quinoa and salsa, and add the asparagus mix. Incorporate the chick peas and cheese. Stir and adjust seasoning, if necessary.
  • 5 Serve garnished with asparagus.

Do you have fruits or vegetables that you can't wait to be back in season and reappear in the supermarket? I love asparagus and every year, when spring comes around, I begin to check to see if they're back! As soon as the price lowers, I buy asparagus for my family. I like asparagus so much that sometimes I eat it with just mayo with chipotle, but I also like adding it to one of my favorite lunch dishes: the quinoa burrito bowl. It's a much more nutritious option than the version made with rice and you can easily add ingredients to your liking. I invite you to try it!

Rate and Comment

Pilar Hernandez Pilar Hernandez
September 8, 2015

Do you have fruits or vegetables that you can't wait to be back in season and reappear in the supermarket? I love asparagus and every year, when spring comes around, I begin to check to see if they're back! As soon as the price lowers, I buy asparagus for my family. I like asparagus so much that sometimes I eat it with just mayo with chipotle, but I also like adding it to one of my favorite lunch dishes: the quinoa burrito bowl. It's a much more nutritious option than the version made with rice and you can easily add ingredients to your liking. I invite you to try it!