Quinoa, Black & White Bean Burrito Bowls

• 1 cup organic quinoa
• 2 cups reduced sodium vegetable broth
• 1/4 cup chopped hatch chiles
• 1 - 15 oz. can organic black beans, rinsed and drained
• 1 - 15 oz. can white navy beans, rinsed and drained
• 1 - 14.5 oz. can organic petite diced tomatoes, undrained
• 1 medium yellow onion, chopped
• 1 tbsp. chopped garlic
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• shredded lettuce, for serving, 

Add the quinoa, broth and chiles to a saucepan.  Bring it to a boil.  

Cover the pan, reduce heat to a simmer, and allow to simmer covered until all liquid is absorbed and quinoa has puffed up, about 20 minutes, checking on it every 5 minutes or so.

Meanwhile, heat a pot over medium heat and spray with avocado oil cooking spray.  Add the onion and garlic and cook until onion is translucent and garlic is fragrant, about 5 minutes.  

Add the beans, tomatoes and spices to the pot and stir to combine.  Allow to simmer, uncovered, until the quinoa is cooked.

Yields approximately:  four 3/4 cup servings of quinoa and four 1 cup servings of the bean mixture.  378 calories, 2.5g fat, 18.2g protein & 13.8g fiber per serving.

To assemble:  First cover the bottom of your bowl with shredded lettuce, next spoon the 3/4 cup of quinoa on top and then the 1 cup of beans.  Top with your favorite burrito toppings, such as taco sauce or salsa, diced avocado, diced tomato, sliced black olives, vegan (or regular) cheese,  etc.  ENJOY!