Quinoa Burrito Bowls

Digital ? Current Issue Features Resources About Us Subscribe Contact Us ? by Diabetic Cooking Staff Ingredients 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 Shredded lettuce Lime wedges (optional) Instructions 1.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. 2.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. 3.Divide quinoa among 4 serving bowls; top with black bean mixture, lettuce and sour cream mixture. Garnish with lime wedges. Nutritionals: Nutrients per Serving: Calories 258 Total Fat 7g Saturated Fat 1g Protein 9g Carbohydrate 42g Cholesterol 4mg Dietary Fiber 6g Sodium 136mg Dietary Exchanges: 1 Fat, 3 Starch