Gluten-Free Beef and Quinoa Burrito Meal Prep Bowl
A flavorful, protein-packed lunch featuring spiced lean ground beef, fluffy quinoa, black beans, and roasted red pepper. Naturally gluten-free and perfectly suited for easy weekday meal prep.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Kristi + Lila
Kristi created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan
Time saver
Store sealed containers in the refrigerator for up to 4 days. Reheat in the microwave for 1.5 to 2 minutes until steaming.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Measure 0
- 01
Measure 0
Measure 0.25 cup (45g) of dry quinoa and 0.5 cup (120ml) of water into a small saucepan over high heat; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender and liquid is absorbed.
Look for: tender and liquid is absorbed
Tap card to mark done - 02
Heat 1 tsp (5ml) olive oil in…
Heat 1 tsp (5ml) olive oil in a medium skillet over medium-high heat at 375°F (190°C).
Tap card to mark done - 03
Add 0
Add 0.5 pcs red bell pepper (chopped) to the skillet and cook for 3 to 4 minutes until softened and lightly charred.
Look for: softened and lightly charred
Tap card to mark done - 04
Add 140g lean ground beef to the…
Add 140g lean ground beef to the skillet, breaking it apart with a spatula, and cook for 5 to 6 minutes until browned and no longer pink.
Look for: browned and no longer pink
Tap card to mark done - 05
Stir 1 tsp taco seasoning and 0
Stir 1 tsp taco seasoning and 0.33 cup canned black beans (rinsed and drained) into the beef mixture, heating through for 2 minutes.
Allow: 2 minutes
Tap card to mark done - 06
Divide cooked quinoa and beef mixture into…
Divide cooked quinoa and beef mixture into meal prep containers; allow to cool completely before sealing and refrigerating for up to 4 days.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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