Purple Carrot
Quinoa Burrito Bowl
with Fire Roasted Corn and Smoky Poblanos
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It's a classic combo for a reason. Corn, black beans, and smoky peppers make for a hearty, flavorful meal. And to make even healthier, we've added a bright and crunchy quinoa mix with pumpkin seeds, cilantro and scallions.
Heat it up in the microwave
Pull back the film about 1 inch and heat meal on high for 2 minutes.* Let it sit for 2 minutes, peel off film, stir, and dig in! And please be careful, the bowl might be hot.
*Make sure to cook this meal until the internal temperature is 165 degrees to ensure food quality and safety are spot-on. Microwave directions are based on preparation in a 1100-watt microwave; if necessary, continue heating the meal in 30-second intervals until fully heated.
- 10 oz white quinoa, rinsed
- 10 oz black beans, drained and rinsed
- 10 oz Roasted Corn
- 10 oz Scallion, thinly sliced
- 10 oz pumpkin seeds
- 10 oz olive oil
- 10 oz Lime Juice
- 10 oz + 4 oz kosher salt
- 4 oz canola oil
- 4 oz poblano pepper, 1" and diced
- 4 oz red bell pepper, 1" and diced
- 4 oz yellow onion, 1/4 inch and diced
- 4 oz smoked paprika
- 4 oz ground cumin
- 4 oz zucchini
Allergens: N/A