Because I love Mexican food so much, especially burrito bowls from Salsarita’s, I decided to experiment with making my own. I used quinoa instead of rice, mainly because I had more quinoa than I had rice, and they actually turned out surprisingly well! I thought my husband might prefer rice over quinoa, but he seemed to really like the quinoa. Or he was just being nice, but we’ll pretend he really liked the quinoa.
The cast: 1 1/4 cup quinoa; 1 can Rotel; 3/4 cup fresh corn; about 3 tablespoons cilantro, roughly chopped; 1/2 cup Colby Jack cheese; 1 lb very lean ground beef; 1 small onion, diced; about 1 teaspoon each chili powder, garlic powder, onion powder, cumin; 1/8 teaspoon salt.
You could use a packet of taco seasoning instead of the seasonings listed above, but if you’re GF be very careful with seasoning packets as they often contain some form of gluten, usually wheat flour or wheat starch.
Cook quinoa: Add the quinoa to 1 cup of boiling water, reduce heat, cover and let simmer for about 12 minutes. Fluff.
Spray small skillet with cooking spray and cook onion until slightly browned.
While quinoa and onion are cooking, brown the ground beef in large skillet, drain, add back to skillet. Add to the ground beef Rotel and corn, stir to combine. Stir in seasonings.
Now it’s time for assembly!
First, the quinoa.
Second, the ground beef mixture. Tastes much better than it looks, believe me.
Finally, top with cheese and cilantro. What’s not made better with a little cilantro?
Eat as is or mix up and enjoy! The quinoa combined with the Mexican flavors actually gave a nice sweetness to this dish that I really liked. And it all came together in less than 30 minutes, which made it even better! Happy Mexican night at home!