Chipotle Burrito Bowl with Chicken Quinoa and Avocado Recipe

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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

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

Diced avocado or guacamole
Shredded cheese
Sour cream or Greek yogurt

  1. 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.
  2. While the quinoa cooks, prepare the other burrito bowl ingredients.
  3. 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.
  4. 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 @

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