Mexican · 30 min
Quinoa Burrito Bowls with Fresh Strawberry Salsa
- 30 min
- 2–6 servings
- 573 kcal / serving
Creamy quinoa mixed with beans and corn forms a hearty base, while a bright strawberry salsa adds fresh contrast. It's a weeknight-friendly bowl with real texture and balanced flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 16 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- ½ cupfrozen corn
- 1 clovegarlic
- ½jalapeño pepper
- 1lime
- 1 (15 oz) canpinto beans
- ¾ cupquinoa
- ½shallot
- ½ (16 oz) pkgstrawberries
- 1 mediumyellow onion
- limes
- yellow onions
- jalapeño peppers
- shallots
From the pantry: chili powder, crushed red pepper, cumin, ground, extra virgin olive oil, oregano, dried, paprika, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: quinoa
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchcilantro
- 1 clovegarlic
- ½jalapeño pepper
- 1lime
- ½shallot
- ½ (16 oz) pkgstrawberries
- 1 mediumyellow onion
- limes
- yellow onions
- jalapeño peppers
- shallots
Frozen
- ½ cupfrozen corn
Pantry & dry goods
- 16 fl ozchicken or vegetable broth
- 1 (15 oz) canpinto beans
- ¾ cupquinoa
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 16 fl oz | 32 fl oz | 48 fl oz |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| frozen corn | ½ cup | 1 cup | 1 ½ cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| jalapeño pepper | ½ | 1 | 1 ½ |
| lime | 1 | ||
| pinto beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| quinoa | ¾ cup | 1 ½ cups | 2 ¼ cups |
| shallot | ½ | 1 | 1 ½ |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkg |
| yellow onion | 1 medium | 2 medium | 3 medium |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook quinoa in broth until tender and fluffy, then let it rest under a lid.
- Rinse the canned beans and set them aside to drain well.
- Wash all produce and dry thoroughly.
- Peel and finely dice the yellow onion.
- Warm a skillet over medium-high heat and wait until hot.
- Mince the garlic and add it with a swirl of oil to the skillet; cook until the onion softens, about 3 minutes.
- Add the onion, garlic, drained beans, frozen corn, broth, and spices to the skillet; simmer until heated through, about 5 minutes.
- Prepare the salsa by quartering the strawberries, removing stems and seeds from the jalapeño, then finely dicing it and mixing with the strawberries, cilantro, lime juice, and minced shallot; stir to combine and season.
Two tips
- Make the quinoa in advance and refrigerate for quick assembly later.
- Turn the salsa into a topping for greens or tortilla chips for a simple crunch option.
Nutrition per serving
- Calories
- 573 kcal
- Protein
- 26 g
- Carbs
- 96 g
- Fat
- 12 g
- Fiber
- 17 g
- Sodium
- 368 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.