We bid a stylish adieu to Quinoa Week with this super healthy twist on your favourite and mine, the burrito. The beans and quinoa provide a great deal of both protein and fiber, and when you add all your fave veggies (you can easily get 5 servings into this power meal) you’ll be full and happy for days. For those of you who eat dairy, topping your bowl with a little shredded cheese adds calcium and even more protein, but a little salsa and hot sauce is all you need for great flavour!

Ingredients (serves 2):
1-1/2 cups cooked quinoa
1 yellow squash
1 zucchini
1 small head broccoli
1-1/3 cups frozen or canned corn kernels
1 cup beans (I like refried, though they’re generally the most sodium-y)
1 6-ounce bag fresh spinach leaves

for extra yumminess: avocado slices, grated cheddar, crushed red pepper, hot sauce, and your favourite salsa (i LOVE peach!)

1. Preheat oven to 400 degrees. Slice up your broccoli, zucchini and squash. Roast veggies for about 20 minutes, pulling them out after 10 minutes to add your corn to the baking sheet and stir the other veggies with a spatula to allow them to roast evenly. (If you like, you can brush them with a bit of olive oil; I omitted the oil this time cause I’ve had a very decadent weekend.)
2. Wash & dry spinach and sautee it in a non-stick pan. When it’s nice and wilty, add the beans and quinoa and stir until everything is nice and warm.
3. Add roasted veggies and all your favourite toppings!