Cooked quinoa is tossed with a bright and fresh homemade vinaigrette, then topped with the classic fillings to create a hearty bowl with all the delicious flavors and textures of a burrito – without any of the mess.
Bring 2 cups water to rolling boil in saucepan; stir in quinoa. Cover and reduce heat to medium-low; cook for 15 to 20 minutes or until quinoa is tender and water is absorbed. Remove from heat. Spread out in thin layer on baking sheet. Let cool completely.
Meanwhile, whisk together lime juice, vinegar, honey, mustard, chili powder, cumin, garlic, salt and pepper. Slowly pour in oil, whisking constantly, until well combined.
In a large mixing bowl, add quinoa, lettuce, tomatoes, avocado and beans. Add vinaigrette and stir thoroughly to coat evenly. Season with salt & pepper. Stir in 1 cup (4 oz.) of cheese and mix again. Reserve 1 1/4 cup (5 oz.) of cheese and set aside.
Divide quinoa mixture among four shallow bowls. Top with reserved cheese. Sprinkle with green onion and cilantro. Tip: Prepare a double batch to enjoy for dinner and lunch the next day.