FOR THE BURRITO BOWLS:
1 cup Bob’s Red Mill Tricolor Quinoa
2 grilled boneless, skinless chicken breasts, cut into bite-sized pieces
1 (14-ounce) can black beans, rinsed and drained
1 (14-ounce can) corn, drained, or 1 1/2 cups fresh or frozen corn (thawed if frozen)
2 vine-on tomatoes, diced
1 small red onion, diced
1 jalapeño, seeded and diced
1/2 cup chopped fresh cilantro, plus additional for serving
FOR THE DRESSING:
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice, plus additional for serving
1 teaspoon ground chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper (use less or omit if sensitive to spice)
1/4 teaspoon black pepper
FOR SERVING (OPTIONAL):
Diced avocado or guacamole
Sour cream or Greek yogurt
- Bring 2 cups water to a boil and add the quinoa. Return to a boil, cover, and reduce the heat to medium. Let simmer until the liquid is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, then re-cover and let sit for 15 minutes. Transfer to a large serving bowl.
- While the quinoa cooks, prepare the other burrito bowl ingredients.
- To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper. Drizzle over the warm quinoa, then toss to combine.
- Gently stir in the prepared chicken, black beans, corn, tomatoes, red onion, and cilantro. Serve warm with any desired toppings.
Original recipe and nutrition information visit: Chipotle Burrito Bowl with Chicken Quinoa and Avocado @ wellplated.com