quinoa burrito bowls with black beans, corn, and avocado.

Let me tell you a thing or two about Mr. Peaches & Cake’s version of cooking.

Yes, yes, he has been known to venture into the kitchen once a year for Valentine’s Day and cook a mean bratwurst on the grill, if you can consider that cooking.

But often times, his version of cooking is reheatingΒ some leftovers that I’ve made and smotheringΒ them in a pool ofΒ barbecue sauce, no matter what the dish is.

Case in point: the other day I sauteedΒ some store-bought chicken and vegetable dumplings and added edamame and sesame seeds to make a quick Asian-inspired dinner.

Then the next day he reheatsΒ those same dumplings and edamame, dousesΒ them in barbecue sauce and cheese, and then stuffs them into a TORTILLA.

Whattt?

It was like an Asian-St. Louis-Mexican fusion.

I stood there befuddled.

But hey, at least we used up our leftovers.

Anyway, I made these quinoa burrito bowls from Tori’s blog The Shiksa in the KitchenΒ over the weekend as we were both craving something healthy and delicious (I slightly adapted it by upping the onions, garlic, and lime juice and also served them with warmed tortillas on the side). They are 100% vegetarian and super filling due to the protein in the quinoa and the black beans.