Celebrating National Quinoa Day with Ancient Harvest

Looking for a perfect quinoa recipe to highlight for National Quinoa Day, January 16th? Look no further, Ancient Harvest has got you covered.

Check out a vegan recipe down below for a burrito bowl that is delicious. Ancient Harvest even shares why quinoa is better for you than rice. Rice is what a lot of us are used to eating, but quinoa comes with so many more health benefits.

RICE VS QUINOA

RICE

White rice contains low levels of fiber (14% of recommended daily intake)

Rice is a refined starch with 4.3g of protein per cup

White Rice has high glycemic index (72)

Brown Rice can take up to 45 minutes to cook

QUINOA

Quinoa contains enough fiber for 21% of recommended daily intake (5g per cup)

For 1 cup of quinoa you get 8g of protein

Healthy Quinoa contains all 9 amino acids, it’s a complete protein, nutrient dense, low in sugar, sodium, starches, & bad fats

Quinoa contains a low glycemic index (53)

Ancient Harvest’s Organic Quinoa cooks in 15-20 minutes & Ancient Harvest’s Heat and Eat cooks in just 90 seconds.

Quinoa Protein Burrito Bowl

Ingredients

1 Tbsp olive oil, divided

1 red bell peppers, thinly sliced

1 yellow bell peppers, thinly sliced

1 large red onion, thinly sliced

1 cup Ancient Harvest Inca Red Quinoa, cooked according to package instructions

1 can black beans, drained and rinse

1 tsp garlic, minced

¼ cup of water

½ tsp cumin

½ tsp ground coriander

½ tsp chili powder

Salt, to taste

1 Tbsp lime juice

¼ cup cilantro, finely chopped

Limes in quarter

3 jalapenos, sliced thinly (optional)

1 avocado thinly sliced

1/4 cup cotija

Directions

Heat 1 teaspoon of olive oil in a medium pan over medium heat.

Add the onion and the bell peppers cook for 10 – 15 minutes, stirring occasionally, until caramelized. Turn heat down if browning too quickly. In a different pan (if you have one, if not use the same pan), heat 1 teaspoon of olive oil over medium heat and place the jalapenos and cook each side for a couple minutes leave in the pan until ready to use.

Meanwhile, cook quinoa according to package instructions. Keep covered once done.

Heat the last teaspoon of olive oil in small pot over medium heat.

Add garlic and stir for about 1 minute. Add in the beans, ¼ cup of water, cumin, ground coriander, chili powder and salt to taste. Simmer for 5 minutes, stirring frequently.

Fluff quinoa with a fork and stir in cilantro, lime juice, and salt to taste.

Serve quinoa topped with onions, bell peppers, beans, jalapenos, avocado, cotija, limes

Servings: 3-4

How are you celebrating National Quinoa Day?