Ahhhh.We finally got home yesterday after a long weekend in Indiana celebrating our 3rd Christmas with Ryan’s extended family.
On our way back I decided to make a slight detour when I found out that Trader Joe’s was close by! I have not been to one in a year so I was excited. I almost changed my mind because I did not know how Julianne was going to be. I cannot seem to completely comfortable taking her to places because I do not know how she is going to be but I decided to try to plan as much as I could.
I recently purchased an Ergo carrier so I could slip Julianne into it instead of taking our clunky car seat into places.Well our trip begins and we arrive in an hour after she had slept the way. I slipped her into the carrier and she started crying after 10 minutes. I tried giving her a bottle, soothe her and then she stopped crying after 5 minutes. I continued through the store and purchased my items and then took her to the bathroom.
Sure enough, she had a dirty diaper. She was a happy camper again. I loaded all the goodies into our car and then fed Julianne a bottle before we started our 4 hour trek back home. Yes….4 hours with a baby!
I was so nervous but I really prayed that the baby would not get irritated in her car seat or cry incessantly. I really was trying not to stress about it. Do you know that Julianne slept 3 1/2 hours out of our 4 hour trip? I was praising God for such a great trip. I mean I did stop 2 hours into the trip to feed her and change her diaper so it all went well.
We enjoy the fact that when she sleeps, she is a good sleeper.
So back to our cooking!
I found a large bag of Trader Joe’s tri-color quinoa that I was fascinated and decided to purchase it. I did not know that I was going to immediately do something with it but I was inspired tonight!
I am a big Chipotle fan and while I could have it every other night, I know that it tends to pack on the calories with the rice, beans, meat, guac, and more. I decided that I would love to try my hand at a veggie variety with quinoa. This dish was super quick and delicious! It was also very filling and nourishing so I knew that I had to prepare some more quinoa for the rest of the week because I need a quick lunch while taking care of the baby.
Try it this week and let me know how you like it! Cheers.
Tri-Color Quinoa and Black Bean Burrito-in-a-Bowl
by Noelle Kelly
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (2 servings)
- 1/2 cup tri-color quinoa or regular quinoa
- 1 cup vegetable broth
- 1/2 teaspoon salt
- 1/2 cup salsa
- 1 cup black beans
- 1-2 cups chopped spinach
- 1/2 cup shredded cheese, vegan or regular
- 4 Tablespoons sour cream,vegan or regular
Instructions
For the Quinoa
Rinse the quinoa under cold water. Place the quinoa in a small pot and add the vegetable broth. Bring to a boil then reduce to low heat and cook for 10-15 minutes until the broth has evaporated and the quinoa has popped.
Assembly
Mix the salsa into the cooked quinoa and divide between 2 bowls.
Divide the black beans between each bowl.
Add the chopped spinach and top with cheese and sour cream.
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