One of my family’s favorite eating spots, particularly after a track meet, is Chipotle.  The food seems fresh and I’ve been able to order gluten-free food easily: get a burrito bowl.  Now that I’ve adopted a vegan diet, Chipotle is not quite as fun.  The vegetable burrito bowl is okaaaaaaay, but it’s not the same as before (you know, minus sour cream and cheese).  However, I stumbled onto a simple recipe I can use that satisfies that fresh Chipotle flavor:

• one half-cup of red quinoa (one cup water, in a rice cooker) with a 1/2 tsp of salt and half clove of garlic (sliced)
• one half avocado (sliced)
• one cup of lentils (organic, canned, heated on the stove)
• one half cup of salsa (Herdez, medium)

Photo credit: Wes Kriesel

The mix, stirred up in a bowl, satisfies my deepest cravings for Chitpotle.  And it’s filling – with the avocado, lentils and quinoa – it’s a respectable meal that, even after a six mile run in the hills of Sycamore Canyon, fills me up.